INDEX. 



729 



Nitrogenous substances in bacilli, ii. 



45; in yeast, ii. 166 

 Nitrosobacteria, chemical activity of, 



i. 379 



Nitrosococcus brasiliensis, morpho- 

 ^logy, i. 378 

 Nitroso-indol, i. 291 

 Nitrosomonas africana, europsea, 



japonica, javanica, i. 378 

 Nitrous acid, ii. 558 ; influence on 



fermentation, ii. 468 

 Nitzschia, i. 352 



Nodule bacteria, i. 344 ; development 

 of, i. 246 ; distinctive species of. 

 i. 345 ; occurrence of, i. 345, 346 

 Nonyl alcohol, ii. 508 

 Nostoc, i. 30 

 Nuclear fungi, ii. 100 

 Nuclease, ii. 371 

 Nucleic acid, ii. 161 ; stains for, ii. 



165, 166 



Nuclein, ii. 444 ; action on, by endo- 

 tryptase, ii. 552; base, ii. 162, 

 166; carbohydrate, ii. 162; fixa- 

 tion of colour, i. 44 ; formation of, 

 ii. 164 ; in the granules, ii. 159 ; 

 phosphorus content, ii. 49 

 Nucleoalbumens, ii. 462 

 Nucleoproteids, ii. 161, 371 

 Nucleus, ii. 393 ; division of, i. 58 ; 



in red Torulaceee, ii. 404 

 Nukamiso, i. 333 

 Nutrient bouillon, i. 123 



fluids, Jaksch's, i. 233 ; Pasteur's 

 i. 121 ; potash content, ii. 

 41 ; respiration quotient of, 

 ii. 78 ; van Tieghem's, ii. 56 

 gelatin, i. 128 ; from fish bouillon, 

 " i. 162 



media, alkalinity of, i. 132 ; for 

 luminous bacteria, i. 163 ; 

 importance of, in connection 

 with the action of light on 

 bacteria, i. 78 ; influence on 

 fructification, ii. 19; liquefi- 

 able solid, i. 128 ; silica and 

 chalk, i. 130 

 Nutrition, influence of, on bacteria, 



i. 172 174 

 Xuts as a culture medium, ii. 314 



OAK, ii. 286, 512 ; fixation of nitrogen 



by, i. 344 ; smut in, ii. 109 

 Oakwood, phosphoric acid from, ii. 



119 



Object-marking, ii. 220, 221 

 (Enanthic ether, ii. 509 

 (Enanthyl alcohol, ii. 508 

 (Enanthylic acid, ii. 499 



(Enomel, ii. 199 



Oidia-formation, ii. 23 



Oidium, ii. 273, 383, 444, 446, 451 ; 



descriptive, ii. 451 

 albicans, ii. 449, 451 ; behaviour 

 with gelatin, ii. 63 ; descrip- 

 tion and properties, ii. 455 

 lactis, ii. 445 ; affinity, mor- 

 phology, and properties, ii. 

 451, 452,* 455; behaviour 

 with gelatin, ii. 63 ; influence 

 of sunlight, ii. 58 ; influence 

 on cheese-ripening, i. 320 ; 

 glycogen in, ii. 169; phy- 

 siology, ii. 453, 454, 455; 

 respiration, ii. 58 ; resting 

 cells, ii. 24 

 Ludwigii. ii. 63 

 lupuli, ii. 454* ; description and 



properties, ii. 455 

 pullulans, ii. 454,* 455 

 Oil, ii. 392, 449 ; in Dematium pullu- 

 lans, ii. 381 ; in Mycoderma, ii. 

 411 

 Oil of mustard, action of, on yeast, 



ii. 247 



Olease, i. 404 

 Oleate of potash. 8ee Potassium 



oleate 

 Oleic acid, ii. 206 ; action of air on, 



i. 198 



Olive oil, i. 138, ii. 367 

 Out join, ii. 447 

 Oogonia, ii. 15 



Oomycetes, oogonia, ii. 13 ; relation 

 to the Entomophthese. ii. 66 ; spo- 

 rangia, ii. 16 ; zoospores, ii. 15 

 Oospore, ii. 15 

 Ophidomonas, i. 34 



jenensis, structure of cell contents, 



i. 42 

 sanguinea, morphology, i. 367* ; 



physiology, i. 145 

 Opium fermentation, ii. 366 

 Optical properties of cell wall, i. 39 

 Orange-flower water, mucinous de- 

 composition, i. 284 

 Organic acids as antiseptics, i. 106 

 ferments, i. 22 



st imulants of yeasts, ii. 245- 248 

 Orleans process of vinegar-making, 



i. 397 



Ornithm, ii. 554 

 Ornithopus, nodule bacteria, action 



on Vicia faba, i. 346 

 Orthodinitrokresol of potassium, i. 



113 



Oryza glutinosa, ii. 92, 447 

 Oscillaria, i. 30, \K'l 



