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INDEX. 



Mycetes, ii. 4 

 Mycetide, ii. 38 

 Mycetozoa, i. 29, ii. 169 

 Mycin, ii. 32 



Mycoderma, ii. 26, 124, 384, 385, 

 386, 391, 392, 393, 395, 408-422, 

 506, 555 ; acid-production and 

 destruction, ii. 417, 418 ; action 

 of insolation on, ii. 58 ; Brownian 

 motion, ii. 158 ; budding in, ii. 

 411, 412*; filamentous, ii. 11; 

 film -formation, ii. 414, 415,* 416; 

 giant colonies, ii. 413* ; granules, 

 ii. 153 ; influence of chemical 

 agents on, ii. 421 ; of heat on, iL 

 420, 421 ; membrane, ii. 410, 411 ; 

 morphology of cells, ii. 409, 410,* 

 411 ; occurrence on grapes, ii. 437 ; 

 pure cultures, ii. 409 ; vacuole 

 enclosures, ii. 58 

 Mycoderma aceti. Sec. Bacterium 



aceti 



cerevisise, i. 15, ii. 46, 409 ; acids 

 produced by, ii. 418 ; action 

 of antiseptics, ii. 421 

 cucumerina, ii. 408 

 humuli, ii. 402, 403, 404, 408; 



mortal tempera ture,ii. 144 

 lebenis, ii. 418, 420 

 Pasteurianum. See Bacterium 



Pasteurianum 

 rubrum, ii. 402, 408 ; mortal 



temperature, ii. 144 

 sp.,ii. 110 



vini, ii. 210, 384, 385, 409, 420 ; 

 barium injurious to, ii. 45 ; 

 calcium not essential for, ii. 

 45 ; magnesium not essential 

 for, ii. 43 ; potassium not 

 essential for, ii. 41 ; strontium 

 injurious to, ii. 45 



Mycology, i. 27 ; museum, arrange- 

 ment, i. 134 

 Mycomycetes, ii. 4 ; development of 



mycelium, ii. 4 

 Mycoplasma, i. 348 

 Mycoprotein, i. 45 

 Mycorhiza, i. 354 

 Mycose, ii. 70 

 Mycosin, ii. 35 

 Mycosis, ii. 315 

 Mycosphserella, ii. 375, 379 

 Tulasnei, ii. 375, 376* 

 Mycotetraedon cellare, spine-thicken- 

 ing of arthrospores, i. 67 

 Mycothrix, i. 55 

 Myrosin, ii. 364 

 Myxomyeetes, i. 29 



NAGELI'S prrysico -molecular theory, 

 i. 20 



Nail bacteria, i. 61 



Natto, i. 322 



Nematode disease, i. 278 



Nematospora, definition, ii. 274 ; 



description, ii. 292 

 eoryli, description, ii. 292, 293 



Nepenthes Mastersi, i. 301 



Network, gelatinous, ii. 179 



Neuridin, i. 303 



Neurin, i. 303 



Newskia ramosa, unilateral gelatinisa- 

 tion, i. 276 



Nickel, ii. 47 



Nicotin, i. 168 



Nissler cheese, i. 324 



Nitrate of bismuth in distilling, i. 

 249, 284 



Nitrates in brewery water, ii. 211 ; 

 no use for must yeast, ii. 211, 212 ; 

 reduction of, i. 307 ; retarding 

 effect, i. 41 ; significance of, for 

 Chlamydomucor oryzye, ii. 93 



Nitric acid, action of boiling, on yeast 

 juice, ii. 277 ; action on albumen, 

 i. 45 ; fermentation of molasses, 

 i. 310: and of tobacco, i. 310; 

 proportion in rain-water, i. 340 ; 

 reduction to nitrogen in mixed 

 cultures, i. 87 



Nitrification as a physiological pro- 

 cess, i. 375-383 



Nitrifying bacteria, assimilation in 

 the dark, i. 380 ; division, i. 377 ; 

 formation of wall saltpetre, i. 381 ; 

 interrelation between carbon as- 

 similation and nitrogen, i. 380 



Nitrite, behaviour of Chlamydo- 

 mucor oryzse with, ii. 93 ; forma- 

 tion from nitrates by Bac. ramosus 

 and other bacteria, i. 307 ; forma- 

 tion in intestine by Bacterium coli 

 commune, i. 308 



Nitrite-agar, i. 379 



Nitrites, ii. 211, 445, 468 



Nitrobacter, i. 379 



Nitrobacteria, chemical activity of, i. 

 377; morphology, i. 379; nutrient 

 solutions for, i. 378, 379 



Nitrogen, ii. 361, 468, 496 ; accu- 

 mulators, i. 338 ; circulation, i. 

 330, 353, 355; content of yeast 

 membrane, ii. 148 ; effect on 

 bacteria, i. 184, 185 ; hunger, i. 

 338 ; in alcoholase, ii. 475 ; in 

 yeast juice, ii. 550 ; liberation, i. 

 306-311; taken in by bacteria, i. 

 24, 338-354 



