VIU 



CONTENTS 



Section XL— Fepmentation by Zygomycetes. 

 Chapter XLIIf. — Morphology and Systematologi' of the 



MUCORS. 



PAGE 



§ 234. Subdivision of llie Order 



of Zygomycetes . . 66 



§ 235. .Subdivision of the Mucor 



Family . . . 6S 



§ 236. Tiie Genus Mucor 

 § 237. Ehizopese 



PAGE 



71 



• 74 



Chapter XLIV.— 



§ 238. Intramolecular Respira- 

 tion and Alcoholic Fer- 

 mentation 



-Fermentation by Mucors. 



§ 239. Mucor Fermentations 



78 



81 



Chapter XLV. — The Use of Mucore.e in the Spirit 



Industry. 



§ 240, Mucor Rouxii and other 

 Species of Amylomy- 

 cetes . . . .86 



§ 241. Ragi and Tapej 

 § 242. The so-called Amylomy- 

 ces Process . 



91 



94 



Section XII.— Form, Structure, and Chemical Composition 



of the Yeast Cell. 



Chapter XLVI.- 



-morphology and life-hlstory of the 



Yeasts. 



§ 243. Position of the Sac- 

 charomycetes in the 

 Botanical System . 99 



§ 244. The Question of the 

 Origin of the Sac- 

 charomycetes . . 105 



§245. Bottom Yeasts . • 'I3 



§ 246. Film Formation . 



§ 247. The Ascospores . 



§ 248. Germination of Sac- 

 charomycetes Spores 

 —their Resistance to 

 Heat — Pasteurisation 



120 

 129 



137 



Chapter XLVII. — Anatomy of the Yeast Cell. 



§ 249. The Cell Membrane . 145 

 § 250. The Cell Nucleus . . 149 



§ 251. The Granules 



153 



Chapter XLVIII. — Chemistry of the Yeast Cell. 



§ 252. Chemistry of the Yeast 



Cell Nucleus 

 § 253. Glycogen and Fat 

 § 254. Mucinous Substances 

 of the Carbohydrate 

 Group — The Gela- 

 tinous Network . 



160 

 168 



175 



§ 255. Albuminoid Mucinous 

 Substances — " Head " 

 and Frothy Fermen- 

 tation. . . .180 



§256. " Break " and Clarifica- 

 tion in Beer and Wine 1S5 



