714 



INDEX. 



Curd, i. 241 ; after-warming of, i. 



325, ii. 144 



Curdling of milk, i. 240 

 Currant wine, sulphurous acid used 



for, ii. 201 

 Currants, ii. 436 

 Cuvee, ii. 187 

 Cyanhydrin, ii. 365 

 Cyanophil, ii. 165 

 Cynara scolimus, lab-formation, i. 



242 



Cytase, ii. 366 

 Cytoplasm, i. 43, ii. 13, 149, 157; 



nitrogenous constituents, ii. 164- 



168 

 Cytosin, ii. 163 



DACTYLIUM oogenum, ii. 378, 379 



Daedalea quercina, phosphoric acid 

 extraction from wood, ii. 49 



Dahi, occurrence of typhoid bacillus, 

 i. 203 



Dahlia variabilis, i. 403 



Daphnia, ii. 292 



Daphniae, ii. 104 



Darwin's evolution theory, i. 10 



Dates, ii. 323 



Daughter cells, forms of, i. 57 



Decay, i. 29 



Decoloration of wine, i. 311 



Degeneration of yeast, ii. 268 



Dematium, ii.251, 292, 384, 385, 407, 



446, 449 



casei, ii. 382, 383 



pullulans, ii. 379, 380, 381, 383* ; 

 behaviour to ammonia salts, 

 ii. 22 ; hyphse, ii. 38 ; inter- 

 growth of, ii. 6 ; yeast conidia, 

 ii. 21 



Denecke's spirillum. See Spirillum 

 tyrogenum 



Devitrification, i. 306-310 



Desiccation, effect of, on Saccha- 

 romyces apiculatus, ii. 430 ; on 

 Torulacese, ii. 400 ; of spores, ii. 29 



Desmobacteria, i. 89 



Dextran, i. 270, 274, ii. 175 



Dextrin, ii. 205, 353, 366, 367, 538, 

 540, 541, 542; as a stimulant of 

 fungi, ii. 59 ; behaviour with /3- and 

 "y-Amylomyces, ii. 89 ; with Mucor 

 Rouxii, ii. 89 ; fermentation of, 

 ii. 84, 398, 447, 537 ; ferments of, 

 ii. 294 ; from starch by Bac. 

 suaveolens, i. 191 ; influence on 

 Sacc. Marxianus, ii. 260 ; saccharifi- 

 cation by Mucor, ii. 86 



Dextrinomyces, ii. 207 



Dextrolactic acid. See Lactic acid 



Dextrose, ii. 353, 360, 364, 366, 368, 

 431, 542 ; action of Sacch. Hansenii 

 on, ii. 284 ; as a culture medium, 

 ii. 311 ; as a nutrient, ii. 228; 

 attacked by Allescheria Gayoni, ii. 

 363 ; fermentation of, by Sac- 

 charomyces apiculatus, ii. 430, 

 431, 435; by Torulacege, ii. 405; 

 from melecitose, ii. 362 ; ferments 

 of, ii. 275, 280, 282, 285, 286, 287, 

 290, 291, 292, 293, 294; influence 

 on reproductive capacity of yeasts, 

 ii. 228, 229; influence on Sacc. 

 Ludwigii, ii. 260 ; non-ferments of, 

 ii. 291 ; not fermented by Zygo- 

 saccharomyces Bakeri, ii. 285 



Diabetic sugar, ii. 513 



Diagnostic table for bacteria, i. 92 



Diastase, ii. 309, 406, 511, 522, 523, 

 537 ; as source of nitrogen for 

 yeasts, ii. 213 ; discovery, i. 21 ; 

 formation by Aspergillacese, ii. 

 351, 353 ; Aspergillus niger, ii. 64 ; 



A. oryzse, ii. 89; Bacille amy- 

 lozyme, i. 191 ; Bacillus anthracis, 



B. Fitzianus, megatherium, i. 192 ; 

 B. mesentericus vulgatus, i. 175 ; 

 ramosus, i. 192 ; suaveolens, i. 

 191; subtilis, tetragenus, i. 192; 

 Granulobacter butylicum, i. 188; 

 Mucor, ii. 85 ; M. Rouxii, ii. 88 ; 

 M. alternans, ii. 89; Penicillium 

 glaucum, ii. 64; Vibrio cholerse 

 Asiatics, i. 192 ; secreted by 

 Aspergillaceee, ii. 351, 353 



Diatomacese, i. 29 

 Diethylarsine, ii. 372 

 Differential staining of spore-bearing 

 bacterial cells, i. 66, 67 ; of tubercle 

 bacilli, i. 67 

 Diffusion fields, i. 163 

 Digallic acid, ii. 366 

 Digestio, i. 12 

 Digitalin, ii. 364 

 Dimargiris, description, ii. 297 

 Dionaea muscipula, i. 301 

 Dioxyacetone, ii. 512 

 Dioxy-7-ketone, ii. 488, 489 

 Dioxypropionic aldehyde, ii. 487,489 

 Diplococcus, i. 33, 34,* 55, 272 

 Disaccharides, ii. 512 

 Discomycetes, ii. 38, 100, 296 

 Disodium phosphate, ii. 467 

 Dispora, description, ii. 297 



caucasica, spore-formation, i. 62 

 Division in one direction, i. 55 



in three directions, i. 57 



in two directions, i. 56 



longitudinally, i. 55 



