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INDEX. 



Rhizopus nigricans, ii. 355 ; action 

 of arsenic, ii. 50 ; barium, ii. 45 ; 

 beryllium, ii. 44; cadmium, ii. 

 44 ; caesium, ii. 41 ; calcium, ii. 

 45 ; glucose, ii. 59 ; lithium, ii. 

 44; maltose, ii. 84; potash, ii. 

 42 ; rubidium, ii. 41 ; saccharose, 

 ii. 59, 84 ; selenium, ii. 48 ; stron- 

 tium, ii. 45 ; zinc, ii. 44 ; alcohol- 

 formation, ii. 83 ; cellulose-dissolv- 

 ing enzyme, ii. 61 ; chemotropism, 

 ii. 59 ; chitin content, ii. 37 ; effect 

 of light on, ii. 55 ; germination, 

 ii. 55 ; germs with hyphae, ii. 62* ; 

 heliotropism, ii. 53 ; intramolecular 

 respiration, ii. 80 ; oxalic acid as 

 a metabolic product, ii. 195 ; spor- 

 angia, ii. 56 ; stolon, ii. 75, 76,* 



77 ; succinic acid formation, ii. 83 

 Rhizopus oryzse, in raggi, ii. 92; 



sporangia, ii. 77 



ramosus. See Mucor ramosus 



stolonifer, sporangiophore, ii. 16 

 Rhodomyces Kochii, action of light 



on., ii. 55 



Rhodonate compounds in cheese, i. 141 

 Rhus colinus, i. 402 



vernicifera, i. 402 



Rice, ii. 365 ; action of Aspergillus 

 oryzse on, ii. 352 ; Japanese 

 and Tonquinese, ii. 89 



beer, ii. 142 

 Rich cheese, i. 241 

 Ricin, i. 315 

 Ricinus communis, i. 305 

 Rivers, self-purification of, i. 78, 79 

 Roberts' boiling method, i. 38, 65, 170 

 Robinia, nodule-formation of, i. 346 

 Roll cultures, i. 131 

 Rontgen rays, effect on bacteria, i. 



78 ; on Eumycetes, ii. 59 

 Roquefort cheese, ii. 336, 346, 371 

 Rousing, ii. 501, 502 



Rubber cap, i. 97 



Rubia tinctorum,i. 140 



Rubin, a and |8 oryzse, ii. 13 



Russula nigricans, oxydising enzyme, 



i. 404 

 Rye, pentosans in, ii. 207 ; protein 



in, ii. 213 



SAAZ yeast, ii. 276, 528, 534, 540; 

 action of acetic acid on, ii. 246 ; 

 bottom fermentation, ii. 112; in- 

 fluence of asparagin on reproduc- 

 tive capacity, ii. 228 ; influence of 

 carbon dioxide on, ii. 243 ; influ- 

 ence of temperature on period of 

 generation, ii. 227 



Saccharin, action of, on yeasts, ii. 



248 



Saccharobacillus pastorianus, chemi- 

 cal activity, i. 255 ; effect of tem- 

 perature, i. 255 ; food for, i. 254, 

 255 ; in white beers, i. 255 

 Saccharomyces, i. 16, ii. 271 et seq. ; 

 ii. 385, 388, 445, 446; asporo- 

 genation in, ii. 262 ; definition of, 

 ii. 274 ; derivation from Asper- 

 gillus, ii. 107 ; philothion in,' ii. 

 558 ; phosphorus content of, ii. 

 49 ; species of, ii. 275-284 

 Saccharomyces acetethylicus, ii. 206, 



211 

 acidi lactici, ferments lactose, ii. 



283 



albicans, ii. 449 



anomalus, ii. 274, 290, 533; 

 ascospore, ii. 103, 135* ; 

 granules, ii. 155 ; influence 

 of temperature on period of 

 generation, ii. 227 ; limits of 

 temperature, ii. 226; spore- 

 germination, ii. 137; var. I., 

 ii. 290; vars. II. and III., 

 ii. 291 ; var. belgica, ii. 291 

 apiculatus, ii. 152, 219, 249, 390, 

 497, 513, 514, 517, 533, 545; 

 description, ii. 271, 422 ; effect 

 of bouillie Bordelaise on, ii. 

 236 ; effect of sunlight, ii. 

 58 ; effect of, on activity of 

 wine yeasts, ii. 436-442 ; 

 effect of Sacch. ellipsoideus on, 

 ii. 440 ; fermentation by, ii. 

 430-436 ; form of cells, ii. 

 424,* 425* ; granules, ii. 155 ; 

 growth and nutrition, ii. 427- 

 430 ; habitat and breeding- 

 place, ii. 249, 250, 251, 253; 

 long duration of, ii. 430; 

 mixed cultures with Sacch. 

 cerevisise, ii. 428 ; morphology 

 and characters, ii. 422-444 ; 

 nutrient media for, ii. 429 ; 

 occurrence in fruits, ii. 436- 

 442 ; production of oxydases, 

 i. 402 ; sensitiveness to chemi- 

 cal and physical agents, ii. 430 ; 

 sulphuretted hydrogen, ii. 202 

 variation, ii. 425, 426 

 aquifolii, description, ii. 279, 



280 

 awamori, action of alcohol on, i. 



240 



Bailii, ii. 513, 514 ; description, 

 ii. 281, 282 ; effect of strong 

 nutrient media on, ii. 229 



