INDEX. 



747 



Xylose, ii. 512, 513 ; behaviour of 

 Mucor Rouxii with, ii. 89 



YEAST, ii. 523 ; acetic bacteria and, 

 ii. 107 ; action on gastric juice, 

 ii. 155, 156 ; analysis of stock, ii. 

 135 ; articulated mycelium, ii. 

 126 ; artificial, ii. 94 ; artificial 

 souring, ii. 247, 249; as a coffee 

 substitute, ii. 167; ascospores, ii. 

 129; ash content, ii. 190, 192, 

 193; ash reaction, ii. 192; auto- 

 fermentation, ii. 177, 543-547 ; 

 break, ii. 185-188 ; carbon obtained 

 from carbohydrates by, ii. 206 ; 

 Carlsberg bottom yeasts No. 1 and 

 No. 2, ii. 118; cell nucleus, ii. 

 149-153 ; cell-division, ii. 151 ; 

 cellulose in, ii. 147 ; chemical 

 behaviour of the cell membrane, 

 ii. 145-147 ; chemistry of, ii. 160 ; 

 Chinese, ii. 86, 91 ; chitin in, ii. 

 147; cholesterinin,ii. 174; conidia, 

 ii. 21, 106, 107 ; conversion into 

 lactic acid bacteria, ii. 107 ; cultiva- 

 tion and reproduction, ii. 191, 218- 

 225; definition, ii. 108-111; dex- 

 tran, ii. 175 ; discovery by 

 Schwann, i. 16 ; effect of amount 

 of sowing on total crop, ii. 230, 

 231 ; effect of amount of supply of 

 oxygen on respiration and repro- 

 duction, ii. 231-235; effect of 

 cold, ii. 29 ; of copper salts, ii. 

 236-238 ; of light, ii. 55 ; of sun- 

 shine, ii. 58 ; on dextran, ii. 539 ; 

 on raffinase, ii. 535, 536 ; on treha- 

 lase, ii. 533-534 ; fat content, ii. 

 173 ; film-formation, ii. 124, 127 ; 

 fission, ii. 104; Frohberg, ii. 

 Ill ; gelatinous network, ii. 178,* 

 179*; glycogen in, ii. 168-174; 

 granules, ii. 153 ; head, ii. 180 ; 

 hydrolytic enzyme, ii. 170 ; import- 

 ance of phosphoric acid, ii. 177 ; 

 of sulphur, ii. 200 ; of sulphur 

 dioxide, ii. 200, 201 ; improvement 

 in the industry, ii. 249-252; in- 

 fluence of potash, ii. 190; involu- 

 tion forms, ii. 120 ; Javanese, ii. 

 81 ; keeping, ii. 222, 223 ; lecithin 

 in, ii. 174 ; macrochemical examina- 

 tion, ii. 148 ; mannan, ii. 176 ; 

 mineral foodstuffs, morphology and 

 life-history, ii. 99 ; mould yeast, 

 ii. 124 ; names, i. 14 ; nitrogen 

 from asparagin, urea, peptone, ii. 

 214 ; worts, musts, and wines, ii. 

 16 ; nitrogenous constituents, ii. 



161 et seq. ; pentosans, i. 177 

 permanent cells, ii. 124, 127* 

 preparation of media, ii. 161 

 pitching, i. 244 ; production of 

 alcohol, ii. 206 ; pure cultures 

 with borax, ii. 179 ; putrefaction 

 by, i. 302 ; racking, ii. 186 ; Saaz, 

 ii. Ill; spherical, ii. 9; sulphu- 

 retted hydrogen formation, ii. 

 201 ; testing apparatus, ii. 136 ; 

 turbid beer, ii. 186 



Yeast cells, action of, on sugars, ii. 

 518 ; beer, ii. 205 ; behaviour of, 

 towards alcohol, ii. 238-243 ; 

 bottom, ii. 205 ; chemistry of, ii. 

 160-188 ; cultures, ii. 122 ; in- 

 fluence of carbon dioxide on, ii. 

 243, 244 ; reproduction of, ii. 225- 

 235 ; secretion of invertase by, 

 ii. 5, 17, 518 ; specific gravity, ii. 

 203 ; spores, ii. 25 ; starch in, ii. 

 204 ; top, composition, ii. 205 ; 

 use of carbon compounds, ii. 204, 

 205 ; variations, ii. 122 ctseq. 

 Yeast counter, ii. 186 



enzymes, ii. 128, 135, 456-481 

 glucose, ii 523 

 gum, ii. 162, 175 

 (Jopen), No. 602.. ii. 533 

 juice, action of agents on, ii. 

 466-472, 473 ; fermentation 

 of, ii. 487, 498 ; preparation 

 of, ii. 459, 460, 461, 462 

 (Kretschmer beer), ii. 534 

 Kiister Tokay, No. 534, ii. 529 

 maltase, ii. 524 

 mash, i. 240, ii. 57, 98 

 No. 2, Victoria, ii. 528 

 No. 54, Durkheim, ii. 529 

 No. 389, Grafenthal, ii. 528, 529 

 No. 600, Jopen beer, ii. 528, 529 

 No. 603, Jopen beer, ii. 528, 529 

 ring, i. 120 



samples, carriage of, ii. 218, 219 

 sugar, ii. 168 

 vacuoles, ii. 153 



water, ii. 122 ; influence on 

 reproductive capacity of 

 yeasts, ii. 228 ; influence on 

 reproduction of Torulaceae, ii. 

 396 ; preparation of, ii. 166 

 wine,ii. 180 



zymase,ii. 463,468,469 

 Yeasts, action of acetic, oxalic, 

 formic, siiccinic, malic, and citric 

 acids on, ii. 246 ; of organic 

 stimulants and poisons on, ii. 245- 

 248 ; behaviour of, towards hop 

 resins, ii. 246, 247 



