INDEX. 



711 



Cell wall, analysis, i. 38 



Cells, ii. 424, 425 



Cellulose, ii. 365, 366, 490 ; dissolving 

 enzyme, ii. 61 ; fungus cellulose, 

 ii. 32, 35 ; importance in nutrition 

 physiology, i. 195 ; Omelianski's 

 fermentation of, i. 194 ; reaction, 

 i. 38, ii. 5 ; in the yeast cell wall, 

 ii. 146, 147 ; in yeast, ii. 543, 544 



Cellulosin, i. 192 



Central body of cells, i. 42, 58 

 filament, ii. 158 



Centrifuge, blueing of cheese by, i. 

 152, 153 



Centrisomes, ii. 13 



Cephalothecium roseum, ammonium- 

 producer, i. 306 ; change of ar- 

 senious acid by, ii. 50 ; gelatin- 

 liquefaction, ii. 63 ; lignin, ii. 34, 40 



Cerealin, i. 266 



Cerevisise, type, ii. 114, 119 



Chsetocladiaceen, ii. 67 



Chalara mycoderma, ii. 451 ; in- 

 fluence of insolation on, ii. 59 



Chalk nutrient medium, i. 130 



Chamberland flask, ii. 221 



Champagne, preparation of, ii. 187, 

 188 



Characters in Aspergillus, ii. 306, 

 308 ; of yeasts, ii. 272 



Charque, i. 214 



Cheddar cheese, ripening of, i. 320 



Cheese, ii. 378, 402, 407, 445, 452; 

 aroma of clover, i. 321 ; bacterial 

 flora of Swiss, i. 320 ; bitter, i. 

 327; blind, i. 325; blue coloration 

 in, i. 152 ; cause of puffy, i. 324 ; 

 change in bacterial flora of ripening, 

 i. 319 ; crude, i. 341 ; decomposi- 

 tion of lactose in making, i. 326 ; 

 defects in, i. 323 ; fat in, i. 317 ; 

 green coloration, i. 159 ; hin- 

 drances to ripening, i. 319 ; micro- 

 scopy, i. 154 ; Nissler, i. 324 ; 

 nitrogen compounds, i. 316 et seq. ; 

 normal pitting, i. 323 ; odour of, 

 i. 320, 321 ; oxalic acid as a 

 decoloriser of red lead, i. 141 ; 

 pigment bacteria in, i. 142 ; puffy, 

 i. 324, 327 ; red coloration of, i. 

 141, 142 ; rhodonate compounds 

 in, i. 141 ; rich, i. 241 ; ripening of, 

 i. 316 et seq.; skim, i. 241; .study 

 of Cantal, i. 318 



Cheese-makers' receipts, i. 325 



Chemical composition of cell wall, i. 38 

 influence, effect of, on yeast, ii. 

 236-248 



Cheniotaxis, i. 52, ii. 59 



Chemotropism, i. 54, ii. 59 

 Cherries, ii. 436 



Cherry brandy, ii. 499, 504, 510 

 Cherry-juice, ii. 144 

 Chicha, preparation of, i. 192 

 Chinese yeast, ii. 86, 87, 91 

 Chitin, decomposition and occurrence, 

 ii. 34, 37, 61 ; dissolving enzyme, 

 ii. 61 ; in yeast, ii. 147 

 Chitosamine, ii. 35 

 Chitosan, ii. 35 

 Chitose, ii. 36 



Chlamydomucor casei, ii. 85 

 oryzse, dextrose, ii. 92 

 racemosus, chlamydospore ger- 

 mination, ii. 28* ; oidia, ii. 

 24* ; oidia germination, ii. 

 98* 



Chlamydospores, ii. 14, 391 ; forma- 

 tion, ii. 24 ; germination, ii. 27, 28 

 Chlorate of potash, repellent effect 



of, ii. 60 

 ChJoride, bacterial motion arrested 



by, i. 41 

 of lime, antiseptic, i. 108. See 



Calcium chloride 



of potassium, stimulating action 

 on bacteria, i. 302. See Potas- 

 sium chloride 



Chlorococcum (Cystococcus) humi- 

 cola, pure plate cultivation, i. 116, 

 133, ii. 173, 175 



Chloroform, ii. 520, 524, 525, 549, 



551, 559 ; action on fermentation 



ii. 470, 477 ; on spores of Bacillus 



anthracis, i. 110; on yeasts, ii. 545 



Chlorophyll, action on assimilation 



of carbon dioxide, i. 34, 148 ; 



indispensability of iron, ii. 45 



Chlorosphsera limicola, pure culture, 



i. 133 

 Chlorothecium saccharophiluni, pure 



culture, i. 133 



Chlor-zinc-iodide, ii. 31, 35, 147 

 Choanephorae, ii. 67 

 Cholera bacillus. See Vibrio cholerse 



Asiat. 



Cholera-red reaction, i. 291 

 Cholesterin, ii. 174, 471, 472 

 Cholin, i. 303, ii. 493, 554 

 Chondrus crispus, i. 130 

 Chorella protothecoides, pure plate 



culture, i. 123 

 vulgaris, pure plate culture, i. 



133 



Chromatin, i. 43 ; in nucleus, ii. 166 

 Chromatium, single flagella, i. 49, 144 

 Okenii, structure of cell, i. 42, 

 43,* 144,* 146, 367* 



