INDEX. 



723 



Leuconuclein, ii. 199 



Liebig's decomposition theory, i. 

 18 ; theory of fermentation, ii. 

 457 



Light, action of, on invertase, ii. 520 ; 

 on maltase, ii. 524 ; decomposition 

 by, i. 25 ; influence on bacteria, 

 i. 77-81 ; on butter and cheese, 

 ii. 198 ; on development of Eu- 

 mycetes, ii. 53-59 ; on germina- 

 tion of spores, ii. 55 ; on spore- 

 formation, i. 64. 05 ; torpidity, 

 i. 52 



Light rays replaced by heat rays, ii. 

 57 



Lighting gas, arsenic in, ii. 51 ; effect 

 of, on bacteria, i. 184 



Lignin, ii. 39, 40 



Limane, i. 372 



Limburger cheese, odour, i. 191 ; 

 ripening, i. 320 



Lime, ii. 449, 490 ; importance of, 

 for yeast, ii. 193-197 ; in reference 

 to " head "-formation, ii. 197 



Linin, i. 43, ii. 160 



Linseed, ii. 38 



Lipara monacha, ii. 389 



Lipase, ii. 367, 493, 494, 507 



Lipochrome, i. 138-140, 309 



Lipocyanin, i. 139 



Liporhodin, i. 139 



Lipoxanthin, i. 139 



Liquefaction of gelatin, ii. 549, 555 



Liquefactive colonies, i. 133 



Liquefiable solid media, i. 128 



Liquids Pictet as an antiseptic, i, 



109 

 Raulin, ii. 49 



Lithium, ii. 41 



chloride, effect on cells, i. 47 

 salts as tests for the rotatory 

 power of lactic acids, i. 234 



Liver, glycogen of, ii. 169 



Locomotion of bacteria, i. 48-53 



Logos yeast, ii. 270, 529, 533, 541, 

 542 ; action of acetic acid on, ii. 

 240 ; influence of age of sowing 

 on reproductive capacity and on 

 reproductive power, ii. 230 ; of 

 carbon dioxide on, ii. 243 ; of yeast 

 water on reproductive capacity, ii. 

 228 



Long rods, ii. 32, 34* 



Longitudinal division, i. 51 



Luciferin, i. 103 



Luminosity of fish, i. 160 et *eq. ; 

 meat, i. 101 ; sea, i. 161, 104 ; 

 small marine animals, i. 104 



Lupeose, ii. 514 



Lupines, nitrogen increase, i. 350 



nodules of, i. 348 

 Lupulin granules, ii. 119 

 Lycopodinae, i. 28 

 Lysin, ii. 371, 554 

 Lysol, i. 112 



MACASSAR, fish, ii. 13 

 Macrococci, i. 350 

 Macrogonidia, i. 350 

 Macrosporium verrucolosnm, ii. 379 

 Madder, fermentation of, ii. 459 

 Magnesia, ii. 194, 190 ; as an essential 

 food, ii. 43, 195 ; description, ii. 

 297 

 Magnesium carbonate, influence on 



nitrification, i. 377 

 chloride, ii. 545 

 phosphate, ii. 403 

 sulphate, i. 121, 202, ii. 419 

 sulphite, ii. 468 

 Magnetism, action on bacteria, i. 



74 



Maize, ii. 523 ; behaviour of nitrogen 

 to, i. 375 ; diastase in, ii. 213 ; 

 pentosans in, ii. 207 

 meal, detection of arsenic in, ii. 



51 



Malase, i. 403 



Malate of ammonium. See Ammo- 

 nium malate 

 of potassium. See Potassium 



malate 



Malic acid, ii. 205, 373, 490 ; action 

 of Mycoderma on, ii. 417 ; action 

 of, on Saccharomyces apiculatus, 

 ii. 428 ; action of, on yeasts, ii. 

 246 ; decomposition of, by fission 

 fungi, i. 303 ; influence on glycogen- 

 formation, ii. 78 ; nutriment for 

 Aspergillus niger, i. 313 ; produced 

 by Saccharomyces apiculatus, ii. 

 433, 434 ; stimulating action on 

 bacteria, i. 302 



Malt, ii. 498, 514, 522 ; gum content 

 of, ii. 180; pentosans in, ii. 

 207 



culms as food for yeast, ii. 214 

 extract, influence on reproduc- 

 tive capacity, ii. 229 

 sugar, ii. 522 

 wort gelatin, i. 189 



Maltase, ii. 406, 431, 511, 522-520, 

 528 ; secreted by Allescheria Gay- 

 oni, ii. 303 ; by Aspergillus niger, 

 ii. 362 ; by Penicillin m glaucum, 

 ii. 363 



Maltodextrins. ii. 523. 537 

 Maltol, action of, on yeast, ii. 247 



