IKDEX. 



Spontaneous fermentation of fruit, 



i. 24, ii. 79; of yeast, ii. 171 

 generation, i. 3, 9 

 heating of bark, cotton, hay, i. 



165; and hops, i. 166 

 Sporangia, distribution, ii. 15 ; forma- 

 tion, ii. 16 ; fructification, ii. 14, 

 67 ; influence of nitrogen on forma- 

 tion, ii. 19 

 Sporangioles, ii. 68 

 Sporangium, ii. 15* 

 Spore plasma, water content of, ii. 65 

 Spores, i. 9, 29, 333, 336, 339, 345, 

 346, 422, 423 ; as characteristics, 

 ii. 272; ascospores, ii. 129; classifi- 

 cation, ii. 14 ; conidiophores, ii. 

 20 ; effect of heat, ii. 29 ; form, 

 i. 60 ; formation of, first observed 

 by Perty, i. 72 ; germination, i. 

 68, ii. 3, 26, 55, 137 ; influence 

 of temperature, ii. 120, 131 ; 

 mycelium -formation, ii. 2; of 

 Ascoidea rubcscens, ii. 102 ; resist- 

 ance to drying up, ii. 28 ; size, i. 

 60, ii. 133; tenacity of life, ii. 

 26 ; time-limit of sporulation, ii. 134 

 Sporodinia aspergillus, ii. 27* 



grandis, fructification, ii. 19 ; 

 in snuff-fermentation, ii. 85 ; 

 sporangiophores, ii. 16 ; zygo- 

 spores, ii. 18, 19 

 Sporogenic granules, i. 43, 60 

 Sporonema gracile, i. 72 

 Sporotrichium, ii. 379 

 Sporulation, effects of temperature 

 on, ii. 261, 276, 277, 278, 279, 280, 

 281, 282, 285, 286, 287, 288, 289, 

 1 M .)0, 291, 292 ; experiments on 

 yeasts, ii. 262 et seq. 

 Sputum, i. 67 

 Stachyose, ii. 514, 536, 537 

 Stahl's fermentation theory, i. 12 

 Stain for nucleic acid, ii. 165, 166 

 Staphylococcus, i. 34,* 55 



albus, cholesterin, ii. 174 

 pyogenes albus, effect of sunlight, 



i. 79 



pyogenes aureus, action of forma- 

 lin, i. 115; action (pathogenic, 

 chromogenic, and zymogenic), 

 i. 94 ; colouring-matter, i. 

 140, 146 ; effect of sunlight on, 

 i. 79 



Starch, ii. 449, 452, 505, 511, 522, 

 523, 537 ; action of Aspergillus 

 oryzse on, ii. 366, 367 ; as nutrient 

 material, ii. 405 ; conversion of, 

 to dextrin by Bacillus suaveolens, 

 i. 191 ; decomposition of, by 



Bacillus oedematis maligni, i. 181 ; 

 fermentation of, ii. 84 ; glycose- 

 former from, i. 191 ; saccharifica- 

 tion, i. 191, ii. 318, 324, 351-353; 

 by species of Mucor, ii. 84 

 Starch, animal, ii. 168, 169 



sugar, ii. 513 

 Steam steriliser, Gaffky, i. 103 ; 



Koch's, i. 103 

 Steapsin, ii. 64 

 Stearic acid, ii. 206, 499 ; in yeast, 



ii. 173, 174 



Steinberg yeast, ii. 438-441 

 Stereoisomer, i. 232 

 Sterigmata, ii. 297 el seq., 308, 309, 

 311, 312, 315,* 320, 321, 322,* 324, 

 325, 326, 327, 328, 329, 336, 337, 

 338, 339, 340, 342, 343, 345, 346, 

 347, 348, 444 

 Sterigmatocystis, description, ii. 297, 



299, 300 



antacustica, ii. 321 

 ficuum, ii. 323 

 nidulans, ii. 299, 325 

 niger, ii. 321 

 pseudoniger, ii. 325 

 pulverulenta, description, ii. 324 

 sp., ii. 324 

 versicolor, ii. 328 



Sterilisation by direct steam, i. 103; 

 by dry heat, i. 103 ; by moist heat, 

 i. 103 ; by pressure steam, i. 104 ; 

 mixed, i. 118; of albuminoids by 

 cold, i. 115; of glass, i. 102, 107; 

 of milk by Neuhauss, Gronwald, 

 and Ohlmann's method, i. 206 ; 

 by Soxhlet's method, i. 206 ; for 

 the laboratory, i. 209; of wort 

 in Pasteur's flasks, i. 120 

 Sterilising air, i. 96 ; definition, i. 



95 ; discontinuous, i. 105 

 action of hops, i. 119 

 Sterility, relative, i. 119 

 Stichococcus bacillaris, ii. 45 



major, i. 133 

 Stilton .cheese, action of mould, i. 



321, 322 



Stimulus, ii. 59, 63 

 Stock 2 (Will), description, ii. 275, 



276 

 Stocks 6 and 7 (Will), descriptions, 



ii. 276 

 Stockfish, dried, i. 214 ; reddening of, 



i. 141 



Stracchino (Gorgonzola) cheese, action 

 of mould covering, i. 322 ; conver- 

 sion of albumen into fat, i. 317 ; 

 nitrogen content of, i. 317 

 Strawberries, ii. 436 



