342 APPENDIX 



VI. PLANT 



A. Nitrogen Accumulators. 



1. Microorganism involved. 



2. Cultural characteristics. 



3. Formulation of nodules. 



4. Character of nodules. 



5. Conditions under which they form. 



6. Determination of nitrogen accumulations. 



7. Significance of nodules. 



B. Microbial Diseases. 



1. Kinds. 



2. Microorganisms found as causal agents. 



3. Cultural characteristics. 



4. Resistance of microorganisms. 



5. Persistency. 



6. Methods of treatment. 



7. Pathology. 



C. Microbial Decomposition of Fruits, Vegetables and 



Other Plant Substances. 



1. Nature. 



2. Microorganism studies. 



3. Conditions favoring. 



4. Control. 



5. Structural changes. . 



VII. FERMENTATION 

 A. Factors Controlling Fermentations. 



1. Presence of microorganism. 



2. Purity of culture. 



3. Vigor of cell. 



4. Character of fermentable material. 



5. Air supply. 



