INDEX. 



Beer yeast, Belgian, plasma frame- 

 work ii 157* ; bottom formations, 

 permanent cells, ii. 127,* 132, 146* ; 

 cytoplasm, ii. 149; descent from 

 Mucor racemosus, ii. 108 ; fat 

 content, ii. 173, 174; gelatinous 

 network, ii. 179* ; granules, ii. 

 153-157; influence of mechanical 

 agitation, i. 83; Leignitz a, No. 

 405, ii. 528; No. 2, i. 18, 389, ii. 

 528; permanent cells, ii. 149, 

 154,* 155,* 156 ; sketch of observa- 

 tions by Cagniard-Latour, i. 15 

 Bees, foul brood in, i. 62 

 Beet juice, ii. 364 



Beggiatoa, breadth as a diagnostic 

 character, i. 364; cell contents, i. 

 42 ; culture, i. 363 ; morphology, 

 i. 363-365 



Beggiatoa alba, behaviour under 

 various life conditions, i. 364* ; 

 with scarcity of sulphuretted 

 hydrogen, i. 367* ; morphology, 

 i. 365 



alba, var. universalis, i. 366 

 media, morphology, i. 365 

 minima, morphology, i. 365 

 mirabilis, morphology, i. 365 

 roseo-persecina, i. 367 

 Bellalay cheese, peptone in, i. 317 

 Benzaldehyde, ii. 364, 510 



cyanhydrin, ii. 510 

 Benzamide, ii. 372 

 Benzene, i. 139, ii. 156 ; action of, 



on yeasts, ii. 247 



Benzoate of ammonia. See Ammo- 

 nium benzoate 



Benzoic acid, i. 117, 210, ii. 372, 

 510 ; action of, on yeasts, ii. 247, 248 

 Benzopurpurin, ii. 158 

 Benzoyl, ii. 364 

 Beryllium, ii. 44 

 Bignonia tomentosa, i. 402 

 Bilberry must, ii. 216 

 Bile, i. 298, ii. 174 



Bimolecular optically inactive sub- 

 stance, i. 230 



Bios, ii. 168 ; in yeast, ii. 209 

 Birch wine, ii. 138 

 Bismuth nitrate, action of, on yeasts, 



ii. 245 

 Black rot, ii. 375 



yeasts, ii. 406, 407, 408 

 Bladdery fermentation, ii. 183 

 Blastoderma salmonicolor, ii. 403 

 Blastomycetes, ii. 105 

 Blood, lipase in, ii. 64 

 Blue grain of cheese, i. 152 

 spots of cheese, i. 152 



Blueing of cheese, i. 152 ; of milk, i. 



147-152 



Bockbier wort, ii. 145 

 Bottcher cell, ii. 220* 

 Bog iron ore, i. 361 

 Boiling method, Roberts', i. 165, 170, 



171 



of fruits and fruit- juices, i. 219 

 Boletus cyanescens, oxidising enzyme, 



i. 404 



edulis, carbohydrates, ii. 37 ; 

 casein-dissolving enzyme, ii. 

 63 ; cell wall, ii. 34 ; fongose, 

 ii. 38 ; fungoid bodies, ii. 8* ; 

 glycogen content, ii. 17 

 luridus, blueing of, i. 404 

 Bolometric method, i. 147 

 Borax, i. 110, 142, 210, ii. 179; 



action of, on proteolysiSj ii. 552 

 Boric acid, i. 110, 210, ii. 552 ; action 



of, on yeast, ii. 244 

 cheese, ii. 336 

 Botrytis, ii. 321 ; conidia-formation, 



ii. 56 ; rheotropisrn, ii. 60 

 cinerea, ii. 355 ; ammonia- 

 producer, i. 306 ; appressoria- 

 formation, ii. 17 ; behaviour 

 to csesium and rubidium, ii. 

 41 ; cellulose-dissolving en- 

 zyme, ii. 61 ; chemotropism, 

 ii. 61 ; chitin in, ii. 37 ; conidial 

 formation, ii. 56 ; influence of 

 alkalies, ii. 42 ; insolation, 

 ii. 59 ; intergrowth, ii. 7* ; 

 magnesium not essential for, 

 ii. 43 ; mechanical pressure of 

 hyphse, ii. 62 ; phosphorus in, 

 ii. 49 ; zinc stimulant for, ii. 44 

 vulgaris, ammonia-producer, i. 



306 



Bottled beer, pasteurising, ii. 143 

 Bottom yeasts, ii. 113-120 ; gum in, 

 ii. 176, ii. 125*, modified to yield 

 top fermentation, ii. 264, 265 ; 

 No. 93, ii. 125* ; pentosan in, ii. 

 177 



Bouillie Bordelaise, ii. 236 

 Bouillon, preparation, i. 123 

 Bouillon-gelatin, preparation, i. 128 

 Bouquet, ii. 508, 509 

 Bovista, ii. 34 

 Branching, false, i. 358* 

 Brandy, ii. 510 



Bread, behaviour of Claviceps pur- 

 purea in, ii. 101 ; black, as a 

 culture medium, ii. 314, 315 ; 

 disease in, i. 176 ; influence of 

 potato bacillus on, i. 175, 176 ; 

 Mucors in, ii. 85 



