CONTENTS. 



XV 



CHAPTER XVIII. BUTYRIC ACID FERMENTATION AND ALLIED 

 DECOMPOSITION PROCESSES. 



PAGE 



113. Anaerobiosis . . . 180 



114. Methods of Cultivating 



Anaerobic Bacteria . 182 



115. Clostridium Butyricum 



(Prazmowski) and Bacil- 

 lus Butyricus (Hueppe) 186 



116. The Genus Granulobacter 188 



117. The Equation of Butyric 



Fermentation . .190 



118. The Fermentation of Cellu- 

 lose .... 193 



119. The "Betting" of Flax 



and Hemp . . . 197 



120. The Kancidity of Fats . 198 



CHAPTER XIX. THE PRESERVATION OF MILK. 



121. Dirt- and Germ-Content Method 



in Milk . . . . 200 I 126. The Method 



of Neu- 



122. The Part Played by Milk 



asaCarrierof Infectious 

 Diseases 



123. Boiling Milk . 



124. The Soxhlet Bottle . 



125. Germ-Content of Milk 



Treated by the Soxhlet 



203 

 204 



205 



hauss, Gronwald, and 

 Oehlmann . . . 206 



127. The Content of Patho- 

 genic Germs in Various 

 Dairy Products Pre- 

 serving Milk for Analysis 208 



128. Condensed Milk . .210 



CHAPTER XX. THE PRESERVATION" OF MEAT, EGGS, VEGETABLES, 



AND FRUIT. 



129. Storage in Cold Chambers 212 132. Preserving Eggs . . 216 

 130. Dried Meat and Salted 133. Desiccating and Preserv- 



Meat . . . . 213 | ing Vegetables and 



131. Smoked Meats and Corned 



Beef . . . .215 



Fruit Concentrated 

 Wine-Must . . 218 



Section VI. Laetie Fermentation and Allied Decompositions. 

 CHAPTER XXI. GENERAL CHARACTERISTICS. 



134. Discovery of the Lactic 



Acid Bacteria . . 222 



135. Bacterium lactis Lister, 

 and Bacillus acidi 



lactici Hueppe . . 223 

 136. The Equation of Lactic 



Fermentation . . 225 



CHAPTER XXII. THE PRODUCTION OF OPTICALLY ACTIVE ORGANIC 

 COMPOUNDS BY FERMENTATION. 



137. Isomers of Lactic Acid . 227 I mic Compounds . .231 



138. The Isomeric Tartaric 140. The Production of the 



Acids .... 229 

 139. The Division of the Kace- 



Stereoisomeric Lactic 

 Acids .... 232 



CHAPTER XXIII. THE ARTIFICIAL SOURING OF CREAM. 



143. Defects in Butter . 



141. The Acid Generator . 

 142. The Aroma of Butter 



236 



237 



