334 APPENDIX 



2. Products manufactured by fermentation. 



a. Necessary and limiting conditions of production. 



b. Most favorable conditions of production. 



c. Methods of determination. 



Qualitative. 

 Quantitative. 



d. Constancy and variability of products. 



e. Gradation in fermentation changes. 



Intermediate products. 

 Ultimate products. 



E. Products Significant through the Intermediation of a 



Host. 



1. Antigens.* 



a. Cells. 



b. Cell products. 



Toxins, diffusible and endotoxin. ' 



Bacterial proteins. 



Enzymes. 



2. Antibodies.* 



a. Antitoxin. 



b. Agglutinins. 



c. Precipitins. ^ 



d. Opsonins. 



e. Aggressins. 

 /. Cytolysins. 



g. Anaphylactins. 



F. Influencing Agents and Their Effects. 



1. Light. 



a. Direct. 

 6. Diffuse. 

 c. Special. 



*See p. 164, Kolmer's Infection, Immunity and Specific Therapy 

 (1915). 



