746 



INDEX. 



Vicia faba, nodule-formation, i. 341,* 

 343 ; reticular band of bacte- 

 roids, i. 349 

 sativa, development of bacte- 



roids, i. 349* 

 Vienna process of making pressed 



yeast, ii. 114 

 Vin filant, i. 282 ; huileux, ii. 282 ; 



mildiouse, i. 314 ; tourne, i. 252 

 Vine, disease in, ii. 375 

 Vinegar eels, i. 398,399 



flowers. See Mother of vinegar 

 fly, i. 397 



manufacture, i. 394-399 ; manu- 

 facture of pure culture fer- 

 ment, i. 397-399; preserva- 

 tion, i. 12 

 plant, i. 384-386 

 Vino girato, i. 311 

 Virulence, i. 71, 224 

 Viscose, i. 276 

 Viscosin, ii. 38 

 Viscosity due to Dematium pullulans, 



ii. 382 



Vitacese, ii. 354 



Vitalistic theory of Cagniard-Latour, 

 i. 14 



WADENSWEILER cyder yeast, ii. 182 

 Wall saltpetre, i. 114, 381 

 Wall-paper, arsenic in, i. 50 

 Warmth-loving bacteria, i. 76 

 Water, ii. 487, 488, 503 ; derived 

 from alcohol, by Mycoderma, ii. 

 419 ; from sugar, by Mycoderma, 

 i. 420 ; produced by fermentation, 

 i. 486, 487; by Willia anomala, 

 ii. 290 

 Water-bacillus, analysis of dry matter, 



i. 45 

 Water- bacteria in brewery, i. 132 ; 



in subsoil, i. 178 

 Water-filter, efficiency of, controlled 



by hydrogen peroxide, i. 1 1 1 

 Water-retting, i. 197 

 Welwitschia mirabilis, ii. 324 

 Wheat, ii. 514 ; pentosans in, ii. 207 

 White beer, i. 255 

 Whortleberries, i. 219 

 Whortle-berry, benzoic acid in, i. 117 

 Willia, ii. 391, 393, 408, 541, 555; 

 definition, ii. 274 ; description, 

 i. 279, 280 ; sporulation experi- 

 ments with, ii. 262 

 anomala, description, ii. 290 

 anomala I., description, ii. 290, 



291 



anomala II., description, ii. 291 

 anomala III., description, ii. 291 



Willia, belgica, ii. 541 ; description, ii. 



291 

 Saturnus, description, ii. 291, 292 



Wine, ii. 492, 498, 499, 503, 508, 509, 

 511, 539, 554; action of oxydases 

 on, i. 401 ; Torulacese on, ii. 

 400 ; air taste, i. 400 ; bacteria 

 in, i. 253 ; bittering of, i. 404 ; 

 black break, i. 252 ; braunwerden, 

 i. 400 ; break, ii. 185 ; browning 

 of, i. 400 ; fat in, ii. 174 ; lactic 

 fermentation, i. 254 ; loss of colour 

 in, i. 311 ; pasteurisation, i. 253, 

 254, ii. 142; putrefactive fermen- 

 tation, i. 312 ; Rahn-werden, i. 

 400 ; removal of acids, i. 313 ; 

 ripeness in, i. 282, ii. 177 ; ropy, 

 ii. 182 ; sugar in, ii. 201 ; sulphur 

 dioxide in, ii. 201 ; versieden, 

 i. 311 ; vinous fermentation accord- 

 ing to Schwann, i. 16 ; white break, 

 i. 252 ; Zickend-werden, i. 252 



Wine deposit, composition, ii. 120 ; 

 fat in, ii. 173 



Wine must as food, i. 122, ii. 396 ; 

 concentrated, i. 221 ; preservation 

 of, i. 220 



Wine yeast, fission of cell, ii. 115 ; 

 in fluid cultures, ii. 132 ; Johan- 

 nisberg I., ii. 112; Rauenthal, ii. 

 113; sporulation, ii. 134 et seq. ; 

 sulphuretted hydrogen in, ii. 202 ; 

 winter in soil, i. 179 



Wine-filter, i. 101 



Wine-making, action of Saccharo- 

 myces apiculatus in, ii. 436 



Winningen wine yeast, salt needed 

 by, ii. 42 



Woollen fabrics as a culture medium, 

 ii. 316 



Wort, as a culture medium, ii. 230, 

 231, 232, 233, 258, 262, 267, 268, 

 311 ; ropinessin, i. 285 ; sterilising, 

 i. 119 



Wort-gelatin, ii. 220, 222, 224; as 

 a culture medium, ii. 258, 267, 287, 

 289, 290, 291, 294, 314 ; prepara- 

 tion, i. 129 



Wound pus, white, i. 79 ; yellow, i. 

 79 



Wuck, ii. 462 



Wurzel bacillus. See Bacillus ramo- 

 sus 



XANTHIN, i. 45, 321, ii. 163, 164, 166, 



371, 463, 553, 554 

 Xanthoproteih reaction, i. 45 

 Xylene, action of, on yeasts, i. 138 ; 



ii. 247 



