INDEX OF SUBJECTS 



ABNORMAL fermentation of milk, 463 

 Abortion, contagious, 810 

 Abscesses, 792 

 Acanthocystis aculeata, 28, 29 



karyokinesis of, 29 

 Acetic acid as preservative, 556 

 production of, 649 



bacteria, 636 

 in wine, 609 



fermentation, 636 

 Acetone, production of, 649 

 Achorion schonleinii, in favus, 778 

 Achromatic spindle, 28 

 Acid-forming bacteria in milk, 444 

 Acid-gas fermentation, 235 

 Acidity, 160 



of soils, 355 

 Actinobacillosis, 781 

 Actinomyces albus, in soil, 363 



bo vis, in, 784 



in actinomycosis, 778 

 cultural characteristics, 778 



chromogenus, in soil, 363, 364 



as higher bacteria, 1 1 1 



scabies, limiting reaction of, 357 



in soil, 363 

 Actinomycosis, 778 



Activities of organisms, products of, 230 

 Addition of nitrogen to soil, 374 

 Adsorption, 171 

 Ae'des (stegomyia) calopus, 876 

 Aeration, of milk, 455 



of soijls, 350 

 Aerobic organisms, in soil, 350 



in wine, 608 

 Agglutinate, 716 

 Agglutination, stages of, 717 



substances concerned in, 715 



suspensions for test, 751 



Agglutination, test for glanders, 752 



test for other diseases, 752 



test for typhoid, 752, 846 

 Agglutinins, 714, 751 



co-, 716 



distribution in blood, 715 



hemo-, 717 



inherited, 715 



in leprosy, 829 



normal, 696, 714 



production of, 714 



structure of, 716 

 Agglutinogen, 715 



structure of, 716 

 Agglutinoids, 717 

 Aggressin, blackleg, 730 

 Agitation, influence of, 285 

 Air, carrier of contagion, 308, 664 



determination of microorganisms 

 in, 305 



disease organisms in, 308 



entrance of microorganisms into, 



3<>4 



fermentation organisms in, 309 

 freeing from bacteria, 309 

 kinds of microorganisms in, 303, 



307, 308 



of milk house, 439 

 number of microorganisms in, 306 

 occurrence of microorganisms in, 



304 

 subsidence of microorganisms in, 



305 



Air-borne infection, 664 

 Alcohol, distilled, 631 



enzymes of, 208, 214 



fermentation of, 634 



as food, 224 



methods of preparation of, 632 



995 



