712 



INDEX. 



Chromic acid, ii. 158 

 Chromogenic bacteria, i. 94, 136 

 Chromoparous, i. 136 



bacteria, i. 136-143, 148, 149 

 Chromophorous, i. 136 

 Chromophyll, i. 148 

 Chroococcus, i. 30 

 Chyme, i. 298 

 Chymosin, i. 242 

 Chytridiaceae, motile spores, ii. 11 ; 



zoospores, ii. 15, 59 

 Cider, ii. 441 ; ropy, i. 283 ; yeast, 



Wadensweil, ii. 182 

 Cilia, i. 49-52 ; histology of, i. 51 

 Cinnamic acid, action of, on yeasts, 



ii. 248 



Circinella, ii. 73 



Citrate of ammonium. See Ammo- 

 nium citrate 

 of potassium. See Potassium 



citrate 



Citric acid, ii. 205, 354, 355, 358, 

 359, 360, 361, 373, 399, 531 ; action 

 of Mycoderma on, ii. 417 ; action 

 of, on yeasts, ii. 246 ; decomposi- 

 tion by fission fungi, i. 313 ; in- 

 fluence of, on the formation of 

 daughter cells, ii. 11 ; organic food 

 for Aspergillus niger, ii. 78 ; pro- 

 duced by Citromyces glaber and 

 C. Pfefferianus, ii. 348, 351 ; by 

 Penicillium luteum, ii. 351 ; from 

 lactic acid by Saccharomyces 

 apiculatus, ii. 434 

 Citromyces, ii. 334, 337, 345, 346, 



373 ; descriptive, ii. 298-300 

 citricus, ii. 348 

 glaber, acid-formation by, ii. 



359 ; description, ii. 348 

 lacticus, ii. 348 

 oxalicus, ii. 348 



Pfefferianus, acid-formation by, 

 ii.359; description, ii.347,* 348 

 tartaricus, ii. 348 

 Citrus, ii 358 

 Cladosporium. ii. 406 

 aeris, ii. 379 



herbarum, ii. 375, 376, 377; 

 action of light on, ii. 387 ; 

 conidia-formation, ii. 21 ; effect 

 on cheese and eggs, ii. 378 ; 

 on fermentation, ii. 378 * ; 

 glycogen content, ii. 169 

 Cladothrix, i. 33, 67, 355 



dichotoma, false branching, i. 

 359; gelatin pure culture, 

 i. 361 ; morphology, i. 358, 

 359; occurrence, i. 360; plas- 

 molysis, i. 41 



Cladothrix odorifera, i. 361 

 Classification of bacteria, i. 88-94, 



ii. 185 



Clathrocystis roseo-persicina, i. 368 

 Claviceps microcephala, influence of 

 light on the length of the peri- 

 thecial hyphse, ii. 551 

 purpurea, chitin in, ii. 37 ; 

 fongose,ii. 38; gelatin-liquefier, 

 ii. 63; glycogen reserve, ii. 173 ; 

 lignin, ii. 39 ; nuclei, ii. 13 ; 

 sclerotium, ii. 101 

 Cleistocarp, ii. 100 

 Clostridium, i. 32, 62 



butyricum, cilia, i. 187* ; form 

 and size of spores, i. 61, 64* ; 

 influence of oxygen on spore- 

 formation, ii. 64 ; length of 

 generation, i. 187 ; mor- 

 phology, i. 185, 186* ; plas- 

 molysis, i. 42 ; pure culture, 

 i. 65 ; size, i. 34 ; spore- 

 formation, i. 61* ; structure 

 of cilia, i. 51 

 foetidum, i. 62 ; chemical activity, 



i. 187 



foetidum lactis, odoiir of, i. 191 

 Pasteurianum, i. 351-353 

 polymyxa. See Granulobacter 



polymyxa 



Clover cheese, aroma of, i. 321 

 Cobalt, ii. 47 



sulphate, ii. 468 

 Coccobacteria septica, i. 89, 

 Coccus, i. 32 



Cochineal insects, ii. 424, 425 

 Cocoa bean as culture medium, ii. 



320 



Coefficient of reproduction. See Re- 

 productive capacity 

 Coffee berries, ii. 324 ; substitute, ii. 



167, 168 

 Cognac, ii. 499, 500, 504, 508, 510, 



511 

 Cohn's classification of bacteria, i. 



89 



Cold for preserving meat, i. 213 

 Cold-loving bacteria, i. 75 

 Cold-torpidity, i. 52, 75 

 Collidin, i. 303, ii. 510, 554 

 Colon bacillus. See Bact. coli com- 

 mune 

 Colonies, liquefactive, i. 132; solid, 



133 ; zooglcea, ii. 1 

 Colour alteration, ii. 166 



change of wort, ii. 126 

 Colouring bacteria, i. 136-143 

 Colouring-matter, protective against 

 light, ii. 58, 59 ; yielded by species 



