INDEX. 



719 



Glycocoll, ii. 372, 468 ; action of, on 

 proteolysis, ii. 531, 532 



Glycogen, ii. 8, 126, 148, 378, 392, 

 393, 463, 465, 487; absent in 

 asporogenic cells, ii. 260 ; present 

 in Mycoderma, ii. .411; in red 

 Torulacese, ii. 404 ; in yeast, ii. 

 544, 546 



Glycogenase, properties of, ii. 544, 

 545 



Glycopeptone, ii. 512 



Glycyrrhicin, ii. 364 



Gold-leaf, penetration of, by fungus 

 hyphae, ii. 62 



Gomme de sucrerie, i. 270 



Gomphonema, branched gelatinous 

 stalk, i. 286 



Gonidia, ii. 14 



Gooseberries, ii. 436 



Gorgonzola cheese. See Stracchino 



ossypium, relation of, to atmo- 

 spheric nitrogen, i. 344 

 Gossypose, ii. 526, 534 

 Gouda cheese-rind, i. 322 

 Graham bread, i. 176 

 Granules, ii. 153, 157,* 159, 444; 

 coloration of, ii. 155 ; contents 

 of, ii. 155 ; fat content of, ii. 156, 

 174, 444 

 Granulobacter, genus, i. 188 ; storing 



of granulose by, i. 44 

 butylicum, i. 189 



lactobutyricum, chemical activity 

 of, i. 190 ; morphology, i. 190 ; 

 rancidity of fats, i. 190, 198 

 polymyxa, influence of oxygen 

 on spore-formation, i. 164 ; 

 involution forms, i. 37* ; mor- 

 phology, i. 190 ; spore-forma- 

 tion, i. 69 



saccharobutyricum, i. 191 

 Granulose, i. 4 ; inaction of Chlamy- 



domucor oryzse, i. 191 

 Grapes, Saccharornyces apiculatus 

 on, ii. 436, 437, 438 ; Sacch. ellip- 

 soideus on, ii. 437, 438 

 Grass flavour, i. 237 

 Gravity, influence on growth, i. 83 

 Green bacteria, i. 158 



coloration of cheese, i. 159 

 manuring, i. 342 

 pressed fodder, i. 261 

 racking, ii. 186 



Ground water bacterium, i. 178 

 Gruyere cheese, i. 317 

 Guaiacol, ii. 374 

 Guaiacum, tincture, i. 404 

 Guanic acid, ii. 161, 164 

 Guanidin, ii. 372 

 VOL. II : FT. 2 



Guanin, i. 322, ii. 163, 164, 166, 553, 

 554 



Gueuse Iambic, i. 256 



Guignardia Bidwelli, ii. 375 



Gum-arabic, ii. 514 



Gummose (mucus), i. 283 



Gummosis of sugar-beet, i. 278 



Gums, ii. 514 



Gymnoasceae, affinities, ii. 296 



Gymnoascus, ii. 239 



Gypsum, elimination from water by 



Spirillum desulfuricans, i. 293 

 block cultures, ii. 120, 132,* 179 



HABITAT of Saccharomycetes, ii. 249- 



256 



Hadromal, ii. 62 

 Hadromase, ii. 62 

 Hair as a culture medium, ii. 314 

 Hands, disinfection of, i. 114 

 Hansen method of single-cell culture, 



ii. 218-225 

 Hansenia, ii. 273, 423 ; description, 



ii. 284 



Hanstein's aniline violet, ii. 147 

 Hard cheese ripening, i. 320 

 Hay, ii. 445 ; air-dried, i. 169 ; 

 brown, i. 169, 259; burnt, i. 

 168, 169 ; germ content, i. 201 

 bacillus. See Bacillus subtilis 

 Head in beer, ii. 180-185 

 Heat liberated during alcoholic fer- 

 mentation, ii. 467 ; resistance of 



spores to, ii. 29 

 Heath, mycorhiza, i. 357 

 Helicin, fission of, ii. 364, 365 

 Heliotropism, ii. 54 

 Helobacteria, i. 61 

 Hemi-albuminose, ii. 468 

 Hemiasci, ii. 110 

 Hemi-basidii, ii. 110 

 Hemicelluloses, i. 194, ii. 37 

 Hepatinse, i. 28 

 Heptyl alcohol, ii. 508 

 Hesperidin, ii. 364 

 Heterodera Sehachtii, i. 278 

 Heterogenesis, i. 218 

 Hexoses, i. 190, ii. 513 ; as food for 



Saccharornyces apiculatus, ii. 429 

 Hibiscus, ii. 311 

 Hides, fermentation of, i. 266 

 Hippophae, i. 344 

 Hippuric acid, decomposition by 



bacteria, i. 336, ii. 372 

 Histidin, ii. 371, 554 

 Histology of cilia, i. 51 

 Honey, ii. 539 

 wine, ii. 192 



2 Z 



