yio 



INDEX. 



Carbohydrates as source of carbon 

 for yeast, ii. 206 ; consumption of, 

 by yeasts, ii. 208 ; gummy, from 

 yeasts, ii. 175-178 ; influence on 

 production of sporangia and zygo- 

 spores, ii. 19 ; mucinous, ii. 175 ; 

 yielded by yeast nucleic acid,ii. 162 



Carbol, ii. 549 



Carbolic acid, ii. 54 ; action of, on 

 bacteria, i. 112 ; on yeasts, ii. 247 ; 

 as an antiseptic, i. 112 ; effect on 

 Bac. coli commune and anthracis, 

 i. 112; on Bacillus mesentericus 

 rubus, i. 175 ; on formation of 

 casease, i. 244 



Carbon, carbohydrates a source of, 

 for yeasts, ii. 206 ; sources of, ii. 

 203 et seq. 



Carbon dioxide, ii. 361, 487, 488, 489, 

 490, 493, 494, 496, 503, 520 ; effect 

 on bacteria, i. 184 ; exhalation, ii. 

 57 ; germicidal power of, i. 109 ; 

 produced by Allescheria Gayoni, 

 ii. 368 ; by Mycoderma from, 

 alcohol, ii. 469 ; by Oidium lactis, 

 ii. 452 ; by Saccharomycetes apicu- 

 latus from grape juice, ii. 432; 

 by Torulacese, ii. 398 ; by Willia 

 anomala, ii. 290 ; by yeasts, ii. 

 458 ; from madder, ii. 459 ; from 

 fermentation of yeast, ii. 550, 551 ; 

 from sugar, ii. 420, 543, 546, 547, 

 548 ; from wine must, ii. 438, 439,* 

 440 ; from yeast, ii. 233, 234, 235 ; 

 in fermentation of saccharose 

 liquids, ii. 483 ; influence of, on 

 the xanthin bodies, ii. 554 ; on 

 the yeast cell, ii. 243, 244 ; retard- 

 ing effect of, ii. 396 ; yield from 

 sugar, ii. 483, 484 



Carbon monoxide, ii. 520 



Carbonic acid often means carbon 

 dioxide, which see 



Carls berg bottom yeast, No. 1, action 

 of carbon dioxide on, ii. 243 ; 

 break, ii. 187; cell-form, ii. 118; 

 description, ii. 275 ; film cells, ii. 

 128 ; habitat, ii. 251 ; network, 

 ii. 178 ; variability of, ii. 257, 258, 



Carlsberg bottom yeast, No. 2, ii. 

 324 ; action of tartaric acid on, ii 

 245, 246; cells, ii. 118; film cells, 

 ii. 128 ; used for making good 

 beer, ii. 266; variability of, ii 

 258, 259 



Carnepura, i. 214 



Carnin, ii. 166, 553 



Qarnivorous plants, i. 301 



Carnos, ii. 168 



Carotin in Torula, ii. 403 ; in Monilia 

 sitophila, ii. 405 



Carpoasceee, ii. 99, 296 



Carpoasci, ii. 297 et seq. 



Carposporangial zygomycetes, ii. 66 



Carpozyrna, ii. 422 



Carubinose, ii. 513 



Casease, ii. 371 ; origin and activity, 

 i. 243, 301 ; production by Bacte- 

 rium synxanthum, i. 142 ; by 

 Sarcina rosea, i. 141 ; by Tyro- 

 thrix catenula, claviformis, distor- 

 tus, filiformis, geniculatus, scaber, 

 tenuis, turgidus, urocephalum, 

 i. 319 ; secreted by bacteria, i. 

 141 



Casein, action of Aspergillus niger 

 on, ii. 371 ; decomposition by 

 Mucors, ii. 85 ; digestion of, by 

 yeast, ii. 552 ; dissolving enzyme, 

 ii. 63 ; influence on lactic fermenta- 

 tion, i. 223 ; paranuclein, ii. 199 ; 

 proportion in milk, i. 240 ; split 

 up by lab, i. 241 



Caseoglutin, i. 317 



Cassage,i. 400 



Cassure, i. 400 



Catalase, ii. 374; occurrence of, in 

 Torulacege, ii. 398, 405 



Cell, absorption affinities for dye- 

 stuffs, ii. 165 ; energy, ii. 57 ; in 

 yeast film, ii. 120, 121,* 122,* 

 123,* 125* ; influence of lithium 

 chloride, i. 47 ; influence of nutri- 

 tion on form of, i. 36 ; influence 

 of temperature, i. 36 ; plasmolysis 

 in, i. 41 



Cell contents, ii. 391, 392 ; structure 

 of, i. 42 



Cell division, i. 56 



Cell form as a characteristic, ii. 271, 

 272 ; dependent on nutritive con- 

 ditions, ii. 118; and on tempera- 

 ture, 121 et seq. ; of Sacch. Lud- 

 wigi, ii. 139 



Cell forms in Dematium pullulans, ii. 

 382 ; in Monilia, ii. 444, 445 



Cell membrane, ii. 391 ; chemical 

 analysis of, i. 274, ii. 32, 39 ; 

 chemical properties of, i. 40, 66 ; 

 optical properties of, i. 39 ; per- 

 meability of, ii. 229, 230 ; resisting 

 power, i. 65 ; stratification, ii. 145 ; 

 thickening, ii. 145 



Cell nucleus, ii. 13 ; chemical com- 

 position, ii. 165; fusion, ii. 18; 

 effect of light, ii. 58 ; of pus cells, 

 ii. 165 



