INDEX. 



725 



Methyluracyl, ii. 164 

 Mica plate, ii. 59 

 Microascus, description, ii. 297 

 Microbacteria, i. 89 

 Microbe, i. 2 



Micrococcus, i. 32, 33,* 89, 388 ; of 

 bitter milk, i. 328 ; bitter flavour 

 of milk, cream, and butter, i. 328 ; 

 formation of butyric acid by, i. 328 

 Micrococcus acidi lactis, peptonising 

 enzyme, i. 224 



acidi paralactici, i. 87 ; forma- 

 tion of paralactic acid by, i. 

 233 ; mixed culture with 

 Anthrax bacillus, i. 87 



agilis, locomotion, i. 49 



agilis citreus, locomotion, i. 49 



ascoformis, proteolvtic enzyme, 

 i. 299 



aurantiacus, orange - yellow 

 colouring-matter, i. 143 



candicans, ammonia-producer, i. 

 306 



casei amari, i. 328 



erythromyxa, colouring-matter, 

 i. 139 



flavus, ammonia-producer, i. 306 



Freudenreichii, i. 281 



gelatinogenns, gelatinises infu- 

 sions, i. 283 



gummosus, i. 284 



lactis acidi, i. 224 



ochroleucus, yellow colouring- 

 matter (protective), i. 142 



Pfliigeri, phosphorescence of 

 slaughtered animals, i. 162 ; 

 pure culture, i. 161 ; spectrum 

 of light from, i. 164 



phosphoreus, i. 160 



prodigiosus, colour, mutability, 

 i. 137 : coloration of milk, i. 

 137, 299 ; effect of electricity 

 on, i. 74 ; effect of light on, 

 i. 80 ; elementary decomposi- 

 tion of bacterial cell, i. 44 ; 

 lab formed by, i. 243 ; lactic 

 acid formed by, i. 224 ; occur- 

 rence in saturation scum, i. 

 277 ; peptonising enzyme, i. 

 137, 299 ; quantitative selec- 

 tive power, i. 46 



radiatus, sensitiveness to vibra- 

 tion, i. 83 



ramosus, proteolytic enzyme, i. 

 299 



rhodochrons, red colour of, i. 139 



roseus, ammonia-producer, i. 306 



saprogenes vini I., decoloration 

 power, i. 31 1 



Micrococcus saprogenes vini II., 

 decoloration of wine, i. 311 ; 

 morphology, i. 312 

 8ornthali, pitting of cheese, i. 



325 



tetragenus (mobilis ventriculi), 

 cilia (locomotion), i. 49; fat- 

 splitter, i. 199 



tetragonus, morphology, i. 34* 

 urea?, urea ferment, i. 332 

 ureee liquefaciens, gelatin-lique- 

 fier, i. 333 ; urea ferment, i. 

 333 



violaceus, violet colouring- 

 matter, i. 158 

 viscosus, i. 285 

 Micro - fermentation, Lindner's, ii. 



91 



Microgonidia, i. 356 

 Micrography, i. 3 

 Microscope, compound, i. 2 

 Microsomata, Microzyma, i. 10, ii. 



158 



Microzyme theory of Bechamp, i. 9 

 Mikrosol, action on Mycoderma cere- 



visise, ii. 421 

 Mildew, i. 314 

 black, ii. 380 

 fungus, ii. 168, 169 

 Milk, ii. 402, 406, 451 ; arsenic in, 

 ii. 50 ; as a carrier of foot-and- 

 mouth disease, i. 243 ; as a carrier 

 of infectious diseases, i. 202 ; as 

 a carrier of scarlet fever, i. 203 ; 

 bitter, i. 327 ; blue coloration of, 

 i. 151, 152 ; coagulation of, ii. 

 371 ; condensed, i. 210, 211 ; 

 curdling of, i. 240 ; curdling during 

 thunderstorms, i. 244 ; Dematium 

 pullulans, ii. 382 ; detection of gas- 

 producing bacteria in, i. 207 ; 

 effect of Torula on, i. 394 ; electrical 

 treatment of, i. 74 ; germ content 

 of, i. 200-202 ; germ content after 

 the Soxhlet treatment, i. 205 ; 

 nitrogenous constituents of, i. 

 240 ; pasteurisation of, i. 210 ; 

 preservation of, i. 200, 209; red 

 coloration of, i. 140-142 ; remedies 

 for blue coloration of, i. 151, 152; 

 soapy, i. 281 ; spontaneous coagu- 

 lation, i. 244 ; sterilisation by boil- 

 ins!, i. 203 ; after the Neuhauss, 

 Griinwald, and Ohlmann method, 

 i. 206, 207 ; yellow colouring of, 

 i. 142 



Milk casein, iron in, ii. 46 

 mould, ii. 451 

 sludge, i. 201 



