258 



INDEX 



Chromogenic bacteria, 72, 134-137. 

 Chromoparous, 134, 136. 

 Chromophorous, 134. 

 Chudjakow, 104, 105. 

 Cilia, 5, 15, 18-22. 



,, development of, 19. 

 ,, nature of motility of, 20. 

 Citromyces glaber, 209. 



,, Pfefferianus, 209. 

 Cladosporium butyrici, 227. 

 Cladothrix, 9. 

 Cladothrix dichotoma, 8, 19, 35, 154- 



155, 158, 241. 



Classification, physiological, 72-74. 

 Clonothrix fusca, 158-159. 

 Clostridium, 128, 173. 

 Clostridium butyricum, 30, 103, 105. 



,, Pastorianum, 173. 



Clot-producing ferments, 205. 

 Coagulated proteids, 109. 

 Coccaceae, 3, 26, 27, 31, 56, 79, 111, 



139. 



Coccobacteria, 42. 

 Coccus, 1, 3. 

 Cocoa, 238. 

 Cohn, 160. 

 Colonies, 47. 



Colorado potato-beetle, 129. 

 Comma-bacillus, 118. 

 Conidia, 32, 33, 34, 157, 158. 

 Consumption (see Bac. tuberculosis). 

 Contact-bed, 252. 

 Continuous filtration, 253. 

 Crenothrix, 9. 

 Crenothrix polyspora, 35, 152-154, 



158, 159, 160. 

 Cultivation tank, 251. 

 Curds, 228. 

 Cytase, 129, 204. 



Decay, 106. 



De la Croix, 98. 



Delepine,. 93. 



Dematium pullulans, 214. 



Denitrification, 185-187, 195, 196, 197. 



Denitrifying bacteria, 73. 



Derived albumins, 109. 



Di-amido acids, 205. 



Diastase, 129, 200, 204. 



Diffusion-fields, 141. 



Dilution method of obtaining pure 



cultures, 45. 

 Diphtheria, 48, 117. (See also Bac, 



diphtheriae.) 

 Diplococcus, 4, 174. 

 Diplococcus magnus aerobius, 110. 



,, ,, anaerobius, 112. 



Disinfectants, Chap. VII. 

 Distribution of bacteria 



,, ,, in air, 75-78. 



Distribution of bacteria 



,, ,, in water, 78-81. 



in soil, 82-85. 



Eggs, decomposition of, 113. 



,, preservation of, 169-170. 

 Ehrenberg, 1, 107. 



Electricity, influence on bacteria, 56. 

 Eisner, 242. 

 Emulsin, 205. 



Endococcus purpurascens, 174. 

 Endospore, contents of, 30. 



,, development of, 27. 



,, germination of, 31. 



,, structure of, 29. 



Enzymes (see Ferments). 

 Excretion products of bacteria, 65. 

 External influences, effect on bac- 

 teria, 53-62. 

 Extine, 28, 29. 



Facultative anerobes, 104, 240. 

 Fat globules, 15, 16. 

 Fatty acids, 114, 115. 

 Ferment(s), 13, 201-206. 



alcohol-producing, 206. 



classification of, 204. 



clotting, 205. 



definition of, 201. 



fat-splitting, 205. 



organised, 204. 



properties of, 202. 



soluble, 204. 



unorganised, 204. 

 Fermentation 



acetic-acid, 200. 



butyric-acid, 208. 



citric, 209. 



definition of, 201. 



introduction to, 198. 



lactic-acid, 207. 



malt, 200. 



oxalic, 209. 



propionic, 209. 



yeast, 200. 

 Fermentative processes, industrial 



applications of, 210-238. 

 Fermi, 57, 67. 

 Fibrin, 109, 114. 

 Filtration, downward, 248. 



,, intermittent, 248. 



Fishy flavour, 227. 

 Flagellae (see Cilia). 

 Flax, retting of, 234. 

 Food of bacteria, 65-69. 

 Fractional method of obtaining pure 



cultures, 45. 

 Frankel, 96. 

 Frankel's pneumococcus, 125, 126. 



