INDEX. 



721 



Proteus vnlgaris, i. 277 ; by 

 Torulacea?, ii. 398 ; by Willia 

 anomala, ii. 290 ; not produced by 

 Penicillium Duclauxii, ii. 363 

 Invertin, ii. 516 

 Invisible heat rays, i. 148 

 Involution forms in Schizomycetes, 



i. 37 ; in yeasts, ii. 114 et scq. 

 Iodide solution, i. 42, 81, ii. 38, 168, 



169, 175 



Iodine in iodide of potassium, ii. 147 

 lodoform, i. 116 

 lodosulphuric acid, ii. 31, 38 

 Ions, ii. 44 

 Irish moss, i. 129 

 Iron, ii. 45-47 ; organic compounds 



of, ii. 45-47 

 alum, ii. 150 



bacteria, decomposing power, i. 

 361 ; food- supply, i. 360-361 ; 

 importance in water examina- 

 tion, i. 361 ; morphology, i. 

 355-359; physiology, i. 359- 

 362 



Iron-phosphorus compounds, ii. 47 

 Isaria, ii. 344 



Isoamyl alcohol, ii. 505, 508 

 Isobutyl alcohol, i. 1 92 ; ii. 504 

 Isobutylene alcohol, ii. 494 

 Isodulcit, sporangia-formation, ii. 19 

 Isohexyl alcohol, ii. 508 

 Isolactose, ii. 532 

 Isolation by means of chemotaxis, i. 



52 



Isoloiicin, ii. 508 

 Isolichenin, ii. 38 

 Isomaltose, ii. 525, 532, 538 

 Isomannose, ii. 513 

 Isopropyl alcohol, ii. 504 



JACQTTEMASE, ii. 538 



Jalapin, ii. 364 



Johannisberg yeast, action of copper 

 sulphate on, ii. 337 ; No. II., 

 description, ii. 278 ; limits of 

 temperature, ii. 226 ; No. 2, 

 sporulation experiments with, ii. 

 262, 263, 265 



June flavour, i. 237 



Juniper berry juice, ii. 247 



Jusee, i. 267* 



KARLHAUS yeast, ii. 438, 441 

 Karyokinesis, i. 58, ii. 13, 151 

 Karyoplasm, ii. 150 

 Kefir, Kefyr, Kephir, ii. 283, 401 ; 



granules, i. 85, 154 

 Ketotriose, ii. 512 



Koch's plate cultures, i. 131 

 Koji, i. 322, ii. 290, 343 



fungus. Sec Aspergillus oryzse 

 Koumiss, ii. 283, 401 

 Krausen-glutin, ii. 181 

 Kreolin, i. 112 



LAB, ii. 371, 399 ; activity of, i. 241 ; 

 occurrence of, in nature, i. 242 ; 

 -producing bacteria, acting in 

 boiled milk, i. 243 



Laccase, chemical activity, i. 403 

 manganese content of, ii. 47 



Laccol, i. 402 



Lacquer, Japanese, i. 402 



Lactacidase, ii. 463, 489 



Lactalbumin, i. 240 



Lactarius, oxydase, i. 404 



piperatus, manganese in, ii. 47 



Lactase, ii. 363, 406, 530-532 ; forma- 

 tion by Saccharomyces Kefyr, i. 163 



Lactate of ammonium. See Am- 

 monium lactate 



of calcium. See Calcium lactate 

 of potassium. See Potassium 



lactate 

 of sodium. See Sodium lactate 



Lactic acid, ii. 205, 354, 373, 445, 

 463, 468, 487, 488, 489, 490, 496, 

 497, 498, 499, 520, 524 ; action of 

 Mycoderma on, ii. 417; of Oidium 

 lactis on, ii. 453 ; of Saccharo- 

 mycetes apiculatus on, ii. 434 ; as 

 a fixing medium, i. 42 ; as a glyco- 

 gen-former, ii. 171 ; bottom 'fer- 

 mentation, i. 226 ; content in 

 yeast mash, i. 246 ; effect on 

 Bacillus subtilis, i. 174 ; on en- 

 zymes, ii. 352, 363 ; ethylidene, i. 

 228; fermentation, i. 228, 232; 

 in Edam cheese, i. 154 ; in ordinary 

 beers, i. 255 ; in ropy infusions, i. 

 283 ; influence of the nutrient 

 conditions on variation, i. 232-234 ; 

 laevo-, i. 228, 233 ; obtained from 

 glucose and lactose, i. 25,26; para-, 

 i. 228-232 ; preparation for tech- 

 nical purposes, i. 248 ; produced 

 from glucose and lactose, i. 25-26 ; 

 from succinic, malic, and citric 

 acids by Saccharomyces apiculatus, 

 ii. 434, 435 ; from sugars, ii. 354 ; 

 production of, by Bacillus pepto- 

 faciens, i. 301 ; by Mucor Rouxii, 

 ii. 89 



Lactic acid bacteria, artificial souring 

 of cream with, i. 235 ; as starter, 

 i. 235 ; co-operation in causing 

 rancidity of fat, i. 198; culture 



