Translocation 



200 



Translocation of food substances, I. 95- 



97; II. 10. 

 Traube: see Grape. 

 Traumatic excitation as the cause of 



gummosis of Amygdaleae, I. 354; IV. 



267-269-270, 277. 311, 312; V. 169- 



177. 

 Trèfle : see Clover. 

 Trehalose, dissimilation by microorgan- 



isms, V. 94. 

 Treuriep: see Weeping elm. 

 Trophotropism, III. 118, 125, 319; V. 



202, 203. 

 Trypsin: II. 201, 215 245, 267-270, 281- 



282, 299, 313; III. 195, 196, 258, 264, 



266-270, 284, 286, 289; IV. 18, 29. 



100, 102, 205, 227, 228, 319; V. 40, 



205, 215, 225, 227, 250, 279; VI. 4, 7. 



70. see also: Enzymes, proteolytic. 



— diffusion, V. 225-227. 



— disappearance during its action, III. 

 270. 



— formation during autolysis of the 

 pancreas, III. 268, 269; V. 279. 



— formation from trypsinogen, III. 268; 

 V. 279. 



— methods for detection. II. 215; III. 

 266, 267. 



— necrobiotic formation, III. 258, 266- 

 269. 284, 286, 289; IV. 102, 319; V. 

 279. 



— pancreas, II. 281-282; III. 196, 267- 

 268; V. 279. 



— preparation. III. 269. 



— relation to acidity. III. 266. 267. 



— yeast, III. 258. 264. 266-270. 

 Trypsinogen, III. 268; V. 279. 

 Trypton, V. 201. 



Tubercle bacillae, V. 133. 157. 

 Tuinbalsamine : see Balsamine. 

 Tulip (Tulpe), I. 180, 388. 

 Tumorification, I. 6; II. 139-143. 

 Tungstic acid. reduction by microorgan- 



isms, IV. 196; V. 274. 

 Turnip (Knollen. Koolraap). I. 62; II. 3, 



5. 6. 

 Twining. II. 73. 

 Typhoid bacillae. II. 344; III. 34, 37, 170, 



237; IV. 31; VI. 18, 19. 

 Tyrosinase: IV. 12, 14; V. 6-9, 111-115, 



187, 279, 280. 



— a combination of two enzymes, V. 

 111-115. 



— detection, V. 6-9, 111-115, 279. 280. 

 Tyrosine: II. 202, 334, 340, 350, 351, 



358*; III. 7; IV. 13, 14; V. 6-9, 111- 

 115, 279-280. 

 Tyrosine: crystals in cheese, II. 340, 350, 

 351. 358*. 



— detection by the melanine reaction, 

 V. 6-10, 114, 115, 279. 280. 



— oxidation by microorganisms, V. 7, 

 112, 113, 188, 280. 



— preparation. V. 279-280. 

 Tyrosine bacteria. V. 6. 7, 113, 115, 280. 



U 



Ubiquity of microorganisms II. 308, 318; 



III. 238-240; V. 132, see also: Cosmic 



panspermy. 

 Ui: see Onion. 

 Uienaaltje: see Onion eel. 

 Ulme: see Elm. 

 Ultrafilter: of collodium, VI. 16, 19. 



— of Pasteur-Chamberland, II. 

 225-226; VI. 16, 19. 



Ultrafiltration and dialysis, V. 225; VI. 



19. 

 Ultramicrobiology, VI. 16-19. 

 Urea: assimilation by microorganisms. 



III. 7. 11. 31; IV. 81, 82, 92, 279, 354; 

 V. 16, 18, 273; VI. 13. 



— concentration harmful to other micro- 

 organisms than urea bacteria, IV. 80, 

 81, 91. 



— concentration endured by Urobacillus 

 Pasteurii, IV. 90. 



— decomposition by other microorgan- 

 isms than urea bacteria, IV. 101, 102; 

 V. 246, 247; VI. 20. 



— decomposition, enzymatic, IV. 78-85- 

 97-101, 103; V. 246, 247; VI. 20. 



— decomposition, katabolic, IV. 98, 101- 

 103. 



— nitrogen source. no carbon source for 

 urea bacteria. IV. 81. 



— qualitative demonstration by urea 

 bacteria (irisation), IV. 83-85; V. 246, 

 247. 



— quantitative determination of the de- 

 composition. IV. 83, 86. 90. 95. 



Urea bacteria: IV. 78, 103, see also: 

 Urease bacteria. 



— concentration of urea and ammonium 

 carbonate endured, IV. 81, 90. 



— cultivation, IV. 81, 82. 88, 90, 91. 



— detection by the irisation phenomenon, 



IV. 80, 83-85, 91-93, 96, 102;V. 246, 

 247. 



