INDEX. 



709 



Bread flavour of beer, ii. 143 



mould. See Penicillium glaucum 

 " Break " in wine, ii. 187 

 Brettanomyces, ii. 399, 401 

 Breweries, germ content of air in, 



i.58 

 Brewery handbooks, i. 120 



water, biological examination of, 



i. 127 



yeasts, tests for top fermenta- 

 tion, ii. 137 



Briarea, description, ii. 298 

 Brie cheese, ii. 340, 371 

 Bronze, ii. 379 

 Brood cell. See Gemma 

 Bryophyte, i. 28 

 Bryum, i. 352 



Buckwheat and nitrogen, i. 375 

 Budding, influence of temperature on, 

 ii. 261, 285; in Monilia, ii. 443; 

 in Mycoderma, ii. 411, 412; in 

 Oidium, ii. 451 ; in Saccharomyces 

 apiculatus, ii. 424; in Torulaceae, 

 ii. 393, 404 ; of yeast cells, ii. 225, 

 278, 279, 280, 281, 287, 290, 292 

 Budding fungi, ii. 11 ; and yeast, 

 ii. Ill ; in ropy wine and beer, ii. 

 177 



Buds, aggregation of, ii. 10 

 Buffon's system of generation, i. 4 

 Burnt hay, i. 168, 169 

 Burton yeast, influence, of strength 

 of extract on reproductive capacity 

 of, ii. 229 

 Butalanin, ii. 553 



Butomus umbellatus, blueing of 

 milk, i. 152 ; culture of Beggiatoa, 

 i. 363 



Butter, ii. 402, 452 ; aroma, i. 236 ; 

 defects, i. 237 ; fishy (train oil), 

 i. 238 ; from sterilised cream, i. 

 236; moulds of, ii. 64; oily, i. 

 238 ; pathogenic bacteria in, i. 

 208 ; sour cream, i. 235 ; sweet 

 cream, i. 235 ; turnip-flavoured, i. 

 238 



Butterwort, rennet in, i. 242 ; rela- 

 tion to Taette moelk, i. 281 

 Butyl alcohol, ii. 205, 373, 504; 

 action of, on grape sugar, ii. 243 

 fermentation, i. 189, 190 ; 

 influence of age of seed and 

 reaction of media, i. 192 

 Butyric acid, ii. 206, 354, 373, 499, 

 507 ; action of, on yeasts, ii. 245 ; 

 as a yeast poison, i. 245 ; in yeast, 

 ii. 174 ; obtained by fermentation, 

 i. 180 ; produced by Bac. lupu- 

 Jiperda, i. 166; by Micrococcus 



casei amari, i. 338 ; by Micro- 

 coccus gummosus, i. 284 ; by 

 Mycoderma, ii. 348 ; production 

 of, i. 399 



Butyric acid bacteria, aromatic sub- 

 stances produced by, i. 191; in 

 boiled milk, i. 327; theory of 

 fermentation by, ii. 79 



Butyric acid fermentation, equation, 

 i. 353 ; excitation of, in stored-up 

 granulose, i. 44 



Butyric acid granulose, i. 179-196, 

 284, 328 



Byssus, ii. 53 



CACODYL, ii. 50 

 Cadaverin, i. 303 

 Cadmium, ii. 44 

 Csesalpinacese, i. 343 

 Caesium, ii. 41 



Cagniard-Latour's theory of fermenta- 

 tion, i. 14, 15 

 Calcium, ii. 43-45 

 acetate, ii. 490 

 bisulphite, i. 109 

 borate, action of, on yeast, ii. 



244 



butyrate, ii. 373 



carbonate, ii. 355, 373, 490, 498 ; 

 utility of, in nitrification, i. 

 377 



chloride, i. 121, ii. 468, 520, 551 

 citrate, ii. 359, 360 

 formate, ii. 205 

 glycerate, ii. 205 

 glycerophosphate, ii. 205 

 lactate, ii. 205, 373, 490 

 oxalate, ii. 40, 118, 355, 356, 357, 



373 



phosphate, i. 121, ii. 463 

 tartrate, i. 181 

 Callose, ii. 58 



Camembert cheese, ii. 336, 371 

 Cane sugar, i. 121 ; behaviour of 

 luminous bacteria with, i. 162 ; de- 

 composition by Bacillus cedematis 

 maligni, i. 181 



Cantal cheese, ii. 38, 318, 328 

 Cantharellus cibarius, cell wall, ii. 



34 



Cap, rubber, i. 97 

 Capric acid, ii. 499, 507 

 Caproic acid, ii. 499, 507 

 Caproyl alcohol, ii. 508 

 Caprylic acid, ii. 499, 507 

 Capsule bacillus, i. 40, 279 



substance, i. 40 

 Capsule-staining, i. 40, ii. 178 

 Caragheen i. 130 



