TABLE OF CONTENTS. 



DIVISION II. 



EUMYCETIC FERMENTATION. 



Section XIII. Yeast Nutrition and Yeast Culture. 



CHAPTER XLIX. MINERAL FOODSTUFFS. 



257. Ash Content and Ash 



Analysis . . .191 

 258. Importance of Lime . 194 



259. The Phosphoric Acid Re- 



quirements of Yeast . 197 

 260. The Importance of Sul- 



phur . 



200 



CHAPTER L. ORGANIC FOODSTUFFS. THE REQUIREMENTS ix 

 RESPECT OF OXYGEN. 



261. Sources of Carbon . 203 



262. Inorganic Sources of 



Nitrogen . . . 208 



263. Organic Sources of 

 Nitrogen . 



212 



CHAPTER LI. CULTIVATION A*D REPRODUCTION OF YEAST. 



264. Hansen's Method of 



Single-cell Culture . 218 



265. Conditions of Cell Re- 



production . .225 



266. Consumption of Oxygen 

 for Cell Reproduction 

 and Respiration . 231 



CHAPTER LIT. THE EFFECT OF CERTAIN TECHNICALLY 

 IMPORTANT CHEMICAL INFLUENCES OF YEAST. 



267. Copper and its Salts . 236 

 268. Behaviour of Yeas-tCells 



toward Alcohol . 238 



269, Inorganic Acids and 



Salts 243 



270. Organic Stimulants and 



Poisons . . -245 



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