INDEX. 



735 



Puncture culture, i. 133 



Pure cultures, ii. 218-225, 409 



Purification (self-) of rivers, i. 78, 79 



Purin bases, ii. 164 



Purple bacteria, assimilation in the 

 dark, i. 148 ; assimilation and 

 oxygen-elimination, i. 147, 148 ; 

 fission, i. 368 ; influence of spec- 

 trum colours on, i. 146 ; mor- 

 phology, i. 145 ; resistance to light, 

 i. 80, 81 



Pus cells, nuclei, ii. 160 



Putrefaction, distinction between fer- 

 mentation and, i. 19, 290 ; Stahl's 

 theory of, i. 13 ; yeast, i. 302 



Putrefactive bacteria, activity in 

 natural wine must, i. 86 ; develop- 

 ment in the cadaver, i. 212 ; effect 

 of organic acids on, i. 116 ; guanin 

 changed by, ii. 163 ; mycoprotein 

 in, i. 45 ; occurrence in the alimen- 

 tary canal, i. 297 ; species of, i. 294- 

 297 



Putrescine, i. 303 



Pycnides, ii. 22 



Pyrazin derivatives, ii. 510 



Pyrenomycetes, affinity, ii. 296 ; 

 asci, ii. 38 ; perithecium, ii. 100 



Pyridin, ii. 210, 255 



Pyrimidin, methyl-dioxi-, ii. 163 



Pyrocatechin, action of, on yeast, 

 ii. 247 



Pyrogallic acid, i. 17, 183 



Pyrogallol, action of, on yeast, ii. 247 

 tube, Buchner's, i. 183,* 184 



Pyrotartaric acid, decomposition by, 

 from fungi, i. 313 



Pythium anguilltilse aceti, i. 399 



QUARGEL cheese, i. 191 

 Quark, i. 240 

 Quercitol, ii. 205, 206 

 Quercitrin, ii. 364 

 Quinine sulphate, ii. 469 



RABBITS, ii. 140 



Race II., a yeast designation, ii 112; 

 action of sunlight on, ii. 58 ; Amy- 

 lomyces process, ii. 96 ; froth 

 fermentation, ii. 184 



Racemic acid, i. 230 



compounds, fission of, i. 231, 232 



Racking of young beer, ii. 185 



Raffinase, ii. 534-537 ; secreted by 

 Aspergillus niger, ii. 362 ; by 

 Penicillium glaucum, i. 363 



Raffinomyces, ii. 207 



Raffinose, ii. 206, 282, 287, 398, 526, 

 534, 535, 546 ; action of /S-Amylo- 



VOL. n : PT 2 



myces, ii. 91 ; on Mucor Rouxii. 

 ii. 89 ; on Mucors, ii. 85 ; behaviour 

 of luminous bacteria towards, i. 

 162 ; fermentation of, ii. 447, 450 ; 

 ferments of, ii. 292, 293, 294; 

 fission of, 362, 363 



Raggi,ii. 77,91,92,280,447 



Raisins as food for Schizosacch. octo- 

 sporus, ii. 213 



Rancidity of fats, i. 198 



Ranvier's chamber, ii. 140 



Raspberries, ii. 436 



Raulin's nutrient solution, ii. 22, 56, 

 78, 394 



Red grains,!. 42 



wines, warming, ii. 144 

 yeasts, ii. 401-406 ; nutrient 

 material for, ii. 405 



Reddening of cheese, i. 141 ; of milk, 

 i. 140-142 ; stockfish, i. 140 



Reductases, ii. 558 . 



Rennet, formation by Bacillus lactis 

 erythrogenes, i. 141 ; liquefaciens 

 lactis amari, i. 329 ; mesentericus 

 vulgatus, i. 175 ; Bacterium coli 

 commune, i. 243 ; B. synxanthum, 

 i. 142 ; Micrococcus prodigiosum, 

 i. 243 ; Sarcina rosea, i. 141 ; 

 Tyrothrix catenula, T. claviformis 

 distinctus, T. filiformis, T. genicu- 

 latus, T. scaber, T. turgidus, T. 

 urocephalus, i. 319; coagulation 

 by, i. 241 ; powder, solution, 

 tabloids, i. 243 



Reproduction of yeast cells, ii. 225- 

 235 ; action of alcohol on, ii. 239 



Reproductive capacity, ii. 225, 226 

 energy. See Velocity of repro- 

 duction 



power of bacteria, i. 59', ii. 225, 

 226, 230 



Repulsion, ii. 59 



Resin reaction, ii. 119 



Resorcin, action of, on yeasts, ii. 247 



Respiration in Torula, ii. 405 ; in 

 yeasts, ii. 233-235 



Retting, ii. 322 ; mixed, i. 197 



Revertobiose, ii. 526 



Revertose, ii. 526 



Rhabdochromatium, i. 368 



Rhabdomonas rosea, i. 145,* 367* 



Rhamnose, ii. 512, 513 ; asaglycogen- 

 former, ii. 171 



Rheotropism, ii. 60 



Rheum, ii. 355 



Rhizoid processes, in Mucor Cam- 

 bodja, ii. 91 



Rhizoids, ii. 75 



Rhizomorpha, ii. 54 



