XVI CONTENTS 



CHAPTER VL PROTOZOA (Todd) 123 



Introduction. Structure of protozoa. Activities of protozoa, Locomotion, re- 

 production, developmental cycle, encystment. Parasitism.- Discussion of classifi- 

 cation. Technic. 



PART II. PHYSIOLOGY OF MICROORGANISMS 



DIVISION I 



INTRODUCTION ... 145 



CHAPTER I. UNIT OF BIOLOGICAL ACTIVITY (Marshall and Itano) 147 



The mechanism of cells. 



CHAPTER II. A STUDY OF PHYSICAL FORCES INVOLVED IN BIOLOGICAL ACTIVITIES 



(Marshall and Itano) 155 



Introduction, Energy. Solutions. Electrical conductivity, ionization and 

 dissociation, "True reaction," theory of H ion concentration. Surface tension. 

 Adsorption. Brownian motion. Diffusion, osmosis, dialysis, permeability. 

 Colloids and crystalloids. 



CHAPTER III. CHEMICAL STUDIES OF THE CONTENTS OF MICROBIAL CELLS (Marshall 



and Itano) 186 



Analyses, Moisture, proteins and other nitrogenous substances, carbohydrates, 

 fats, ash elements, enzymes, toxins, vitamines. 



DIVISION II. NUTRITION AND METABOLISM (Rahn) 



INTRODUCTION (Revised by Marshall; a few paragraphs on protozoal nutrition by 

 Todd) : 195 



CHAPTER I. ENERGY REQUIREMENTS IN CELLULAR NUTRITION 199 



CHAPTER II. MECHANISM OF METABOLISM 203 



General theory of metabolism, Metabolism, katabolism, anabolism. Intra- and 

 extra-cellular fermentation. Decomposition of insoluble food, properties of en- 

 zymes, enzymes of fermentation, Classification of enzymes. Hydrolytic enzymes, 

 enzymes of carbohydrates, enzymes of fats, enzymes of proteins, coagulating en- 

 zymes. Zymases. Oxidizing enzymes. Reducing enzymes. Enzymic theory 

 of katabolism. Enzymic theory of anabolism. General enzymic considerations. 



CHAPTER III. FOOD OF MICROORGANISMS 221 



Moisture requirement. Amount of food required. Food for growth, Sources of 

 carbon, nitrogen, hydrogen, oxygen, minerals. Food for energy (oxygen relations). 



CHAPTER IV. PRODUCTS OF MICROBIAL ACTIVITIES 230 



General considerations. The chemical equations of fermentations. Products 

 from nitrogen-free compounds, Sugars, starch, cellulose, acids, alcohols, fats. 

 Products from nitrogenous compounds, Protein bodies, ptomaines, urea, uric 

 acid, hippuric acid. Products from mineral compounds. Oxidations, reductions. 

 Unknown products of physiological significance, Pigments, aromatic sub- 

 stances, enzymes, toxins. Physical products of metabolism, Production of heat, 

 production of light. 



CHAPTER V. PHYSIOLOGICAL VARIATIONS ASSOCIATED WITH METABOLISM AND 



NUTRITION 253 



Factors influencing the type of decomposition. 



CHAPTER VI. NUTRITION OF MICROORGANISMS AND THE ROTATION OF ELEMENTS IN 



NATURE 258 



Carbon cycle. Nitrogen cycle. Sulphur cycle. Phosphorus cycle. 



