INDEX 



Abeles, criticism of Buchner, p. 179. 



Acetic acid, 100 ; production of by anthrax 

 bacilli in milk, 118, by bacteria, 113, 

 114; by butyric , 121 ; in fermentation 

 of bread, 125; by kephir, 120; by 

 yeast, 132. 



Acetic bacteria, in, Fig. 24; literature of, 

 176; cessation of growth of in partial 

 vacuum, 61. 



Acetic fermentation, 112; activity of, 113; 

 equation for, 112. 



Achorion Schoenbeinii, occurrence of in 

 Favus, 42. 



Acne, cause of, 148. 



Actinomyces, suppuration induced by, 148 ; 

 A. bo-vis, culture and characters of, 41 ; 

 supposed sporangia of, 42. 



Aerobes, definition of, 60. 



Aetherial oils as disinfectants, 86. 



Agar media, 57 ; non-liquefaction of by 

 bacteria, 59. 



Air, presence of bacteria in, 44. 



Albumoses, properties of, 99. 



Alcohol, heat of combustion of, 135 ; in- 

 hibitory percentage of, 83 ; for 

 acetic bacteria, 112; lethal percentage 

 of, 83 ; resistance of spores to, 84 ; 

 negative chemotaxis of, 79. 



Alcoholic fermentation, 126 seq., 178, 131 ; 

 by-products of, 132; influence of 

 oxygen and temperature on, 132. 



Alcohols, nutritive value of, 57 ; fermenta- 

 tion of, 114. 



Aldehydes, production of by yeast, 132. 



Alder, root-tubercles of, 89. 



Alexines, occurrence and importance of, 

 162. 



Alimentary canal, bacteria of, 180. 



Alkalies, influence of on toxines, 160 ; 

 negative chemotaxis of, 79. 



Allococcaceae, characters of, 32, 33. 



Alvarez, on indigo fermentation, 178. 



Amido-bacteria, 55 ; compounds, 99. 



Amines, nutritive value of, 57. 



Ammonia, occurrence of in cheese, 119; 

 production of by putrefaction and fer- 

 mentation, 103. 



Ammonia-bacteria, 55. 



Ammonium chloride, as source of nitrogen, 

 55 ; tartrate as source of N, 55. 



Amoeba, importance of, 39; rapidity of 

 fission in, 18; A. colt, connexion of 

 with dysentery, 40. 



Amygdalic acid, bacterial decomposition of 

 into + and - optical components, 115. 



Amyl alcohol, production of by yeast, 132. 



Amylobacter butyricus of van Tieghem, 



121. 



Anaerobes, definition of, 60. 



Anaerobic bacteria, distribution and import- 

 ance of, 6 1 ; fermentation, reduction 

 of indigo during, 133. 



Anaerobiosis, literature of, 172, 176 ; rela- 

 tion of to fermentation, 133, 135. 



Anilin dyes, as disinfectants, 86. 



Animalcula, definition of, I. 



Anthrax bacilli, abscesses due to, 145 ; aspo- 

 rogenous varieties of, 170; facultative 

 parasitism of, 49 ; formation of chains 

 by, 3 5 germs of, 149 ; growth of in 

 fluid media, 58; in milk, 117, 118; 

 history of, 149; infection by, 145; 

 inoculation for, 168 ; literature of, 181 ; 

 transference of, 150; , inhibitory per 

 cent, of poisons for, 82 ; lethal per 

 cent, for spores of, 83 ; permanence 

 of, 30 ; plate and stab-cultures of, 59 ; 

 resistance of to low temperatures, 75 ; 

 size of, 4 ; spores, vitality of, 77. 



Antilysines, 168, 184. 



Antiseptics, 173; treatment of wounds, 

 87. 



Antitoxins, hypothetical character of, 166; 

 literature of, 183, 184; occurrence and 

 properties of, 162, 163 ; theory of, 165. 



Aphanothece, shape of, 37. 



Arsenious acid, influence of on ferments, 

 109. 



