312 



SUBJECT INDEX 



B. communis, 181. 

 B. communior, 181. 

 B. dysenteriae, 89, 94. 

 B. enteritidis, 94. 

 B. mycoides, 133. 

 B. sporogenes, 211. 



characteristics of, 213. 



growth in liver broth, 212. 



in sewage, 213. 



isolation of, 211. 



occurrence of, 212. 

 B. typhi, 94. 



identification of, 87. 



comparison with B. coli, 87. 



in oysters, 91. 



isolation from water, 89, 90. 



isolation of, 90. 



small numbers in water, 92. 

 B. welchii, 129, 134, 138, 211. 

 Bacteria, affected by temperature, 



20. 



as agents of decomposition, 3. 



count of as index of efficiency 

 of niters, 59. 



counts of on different media, 44. 



development at high tempera- 

 tures, 69. 



distribution, i. 



diurnal variation of in sewage, 



233- 

 effect of composition of media 



on, 19. 



effect of light, 16, 17. 

 effect of rainfall on, 7. 

 effect of storage on, 10. 

 estimation of, 48. 

 expression of counts of, 49. 

 factors influencing diminution, 



13- 



field determinations of, 49. 

 food requirements, 2. 

 in contact effluents, 240. 

 in disinfected effluents, 240. 



Bacteria in driven wells, 27. 

 in dust and air, 6. 

 in earth, 6. 

 in filtered waters, 57. 

 in ground waters, 25. 

 in lakes and ponds, 12. 

 in ocean, 13. 

 in oysters, seasonal variation of, 



254, 256. 



in polluted streams, 7. 

 in rain and snow, 6. 

 in sand effluents, 234, 240. 

 in septic effluents, 240. 

 in sewage, 232. 

 in sewage effluents, 233. 

 in shallow wells, 26. 

 in springs, 26. 

 in surface waters, 54. 

 in trickling filter effluents, 236. 

 in unpolluted streams, 7. 

 in water, 5. 



in water and shellfish, 249, 250. 

 metatrophic, 2. 



microscopic enumeration of, 29. 

 mineral nutrients for, 53. 

 multiplication in stored waters, 



37- 



nitrifying, 4. 



number of as index of purity, 60. 



numbers of in sewage, 232. 



occurrence, i. 



paratrophic, 2. 



pathogenic in water, 74. 



proto trophic, 2, 29. 



relation to character of food, 29. 



quantitative methods of deter- 

 mination, 29. 



seasonal variation of, 7. 



sedimentation of, 14. 

 Bacteriological examination of 



shellfish, 244, 248. 

 Bacteriological examination of 

 sewage, methods of, 229. 



