INDEX 



405 



FISCHER, ALFRED, 153, 154, 171, 



178, 197, 200, 203 

 FISCHER, EMIL, 132 

 Fish, salt, 197 

 Fishing a colony, 59 

 Flagella, 93, 94 



staining method, 93-95, 258 

 Flame, naked, sterilization in, 6, 



18, 82, 302 

 Flasks, cleaning of, 3 

 plugging of, 16, 17 

 Roux, 2, 61, 62 

 Floor, microorganisms on, 146, 



147 



Flowing steam, 10, 11 

 Fluorescent, 360 

 Focal point, 68, 77 

 Focusing, 67-69, 77 

 Food, requirements, variation in, 



170, 171 



small amount needed, 152, 153 

 Foods, microbial, 18-20 

 Forceps, sterilization of, 6 



use of, 16 

 Form, for writing up exercises, 



xi, xii 

 Formaldehyde, 188, 213, 214 



ring test, 214 

 Formalin, 14, 188 

 Formulae for conversion of de- 

 grees of temperature, 377 

 Freezing, effect of, 199, 200 

 FROST, W. D., 268 

 Fructification of molds, 100, 101 

 Fruit juices, fermented, 20, 22, 



203, 204 



juices, natural, 20, 22 

 juices, titration of, 22 

 Fruiting bodies, 79, 100-109 

 Fuchsin, 87, 88, 373 

 acid, 87 

 basic, 373 

 FUHRMAN, F., 63 



Fuller's scale, 20, 21,40, 205 

 Funnel, filling, 25 

 Furnace, muffle, 6 



G 



GAGE, S. H., 69 



Galactose, 23, 180, 182 

 fermentation of, 184 



Galacto-zymase, 180 



Garget, 275 



Gas, absorption of, 118, 119 



Gasometer, 117, 118, 120 



Gas-producing bacteria, 154 



Gas production, 25, 46, 83 

 production in milk, 25 

 production, qualitative, 117- 

 119 



Gauze, hospital, 3 



Gelatin as a food material, 32 

 constitution of, 32 

 decomposition products of, 32 

 discussion of, 31-35 

 effect of enzymes on, 180 

 effect of superdrying on, 34 

 effect of superheating on, 34, 35 

 liquefaction of, 24, 46, 174, 187, 



188, 195-197 

 liquefaction, point of, 34 

 lowering of liquefaction point, 



34, 352, 356 

 nutrient, 19, 20, 36, 37 

 nutrient, cooling of, 36, 52 

 nutrient loss of solidifying 



power, 34, 35 



nutrient preparation of, 36, 37 

 nutrient sterilization of, 35-37 

 phenol, 187, 188 

 physical properties of, 32, 33 

 salt-free, 356-358 

 size of molecule, 32 

 solidifying point, 34, 352 

 source of, 32 

 acid in, 34, 187 



