205 



Zinc 



Yeast: mother yeast, significance, III. 

 13; IV. 63-65. 



— mother yeast, sugar conversion in, IV. 

 61. 62. 



— natural dissemination, III. 55; V. 

 166, 167. 



necrobiotic processes, III. 258, 266- 



269-270, 284-286, 289-291; IV. 319; 

 207, 215, 220-227, 251. 



— nitrogen nutrition, III. 11, 16, 132, 

 133, 184; V. 234, 260. 



— nucleus, III. 59, 60, 264. 



— occurrence, III. 55, 259, 287; IV. 40, 

 231; V. 166, 167. 



— oxidation of acids, III. 269; IV. 196, 

 210. 



— oxygen relation, III. 290, sec also: 

 Fermentation. 



— poison influence, IV. 315; V. 166. 



— polysaccharose, III. 12, 131, 182. 



— pressed, III. 12, 18, 61. 62, 132, 133, 

 267, 268, 343; IV. 58, 197. 313-323; 

 V. 69, 71, 117, 161-167, 220-227, 234, 

 242. 



— pressed, agglutinating yeast and bac- 

 teria, isolation, IV. 313-316, 322. 



— pressed and cholera bacteria, III. 

 18. 



— pressed, autoagglutinising form, IV. 

 315, 322. 



— pressed, detection of bottom yeast in, 

 IV. 322-323. 



— pressed, microorganisms in, III. 132; 

 IV. 314, 321-323. 



— pressed, yield calculated on barley 

 applied, III. 61. 



— proteolysis, III. 258, 264, 266-270, 

 283-285-286-289; 291; IV. 319; V. 

 227. 



— raising power, III. 62; IV. 314; V. 

 162, 163*. 



— red, III. 345; IV. 217, 261; V. 259. 

 260, see also : Blastomycetes and : Yeast. 

 toruia. 



— reduction of malt extract, III. 88. 



— reduction of molybdenic acid, IV. 

 196, 210; V. 274. 



— reduction of sulphites, III. 105, 106; 

 IV. 24, 35, 203. 



— reduction of thiosulphate, III. 105; 

 IV. 24, 35, 203, 204. 



— reducing power, III. 88, 105. 106; 



IV. 24. 35, 196, 197, 203. 204. 209. 210; 



V. 274. 



— rejuvenation, III. 178. 



Yeast : saccharose, III. 12, 131, 182,259, 

 345; IV. 64, 315; V. 260. 



— selection of strains resistant to very 

 low temperatures, IV. 328-331. 



— spore containing colonies, detection, 

 III. 280-282, 284, 286, 288, 291. 



— spore forming ability, regeneration, 



III. 278-292; IV. 41, 330, 331; V. 69- 

 71. 



— spores, II. 212; III. 56, 57, 59. 60. 62*. 

 178. 257. 260-262, 264, 270*, 278-292; 



IV. 41. 287, 325. 330. 331; V. 65-70. 

 88*. 



— spores. method for obtaining, II. 212; 



III. 282-284. 



— spores, significance, III. 60; V. 65-67. 



— sporogenous and asporogenous va- 

 riants, competition, III. 262, 263, 279, 

 286, 292; IV. 287. 



— sporogenous variant (mutant), isola- 

 tion, III. 257, 260-267, 279-282, 285, 

 287-289; IV. 41. 330. 331; V. 62, 66- 

 68, 70. 



— temperature influence, III. 72, 289, 

 290; IV. 64, 65, 329-331; V. 163. 



— top, III. 266; IV. 313, 319, 322; 



V. 71, 161, 222. 



— toruia, II. 235, 236, 355; III. 178; 



IV. 217, 293; V. 233, 234, 261, see also: 

 Blastomycetes and: Yeast, red. 



— trypsin formation, see: Yeast, pro- 

 teolysis. 



— variation, influence of temperature, 

 III. 257, 259, 262, 263, 279-289; IV. 

 41; V. 62, 70. 



— wild, III. 257-262. 278. 279; IV. 64. 



— wine, II. 130. 213. 224. 279. 280; 

 III. 266; IV. 203, 315, 319, 329, 330; 



V. 167. 234. 



Yeast water, preparation, III. 265; IV. 



84; V. 238. 

 Yoghurt: IV. 292-297; V. 131. 132. 



— diet. significance. IV. 293-297. 



— preparation, IV. 293. 294. 



Yoke formation or cell partition by 

 Schizosaccharomyces octosporus, III. 

 57. 59. 62*. 264, 270*; IV. 40; V. 63, 

 64. 88*. 



Zaagwesp: see Sawfly. 



Zinc. influence on bacteria and yeast. 



III. 4. 

 Zinc carbonate plate method. III. 4. 



