PART II. 



INFLAMMATION AND SUPPURATION* 



Almost all bacteria exhibit under some circumstances in- 

 flammatory and suppurative properties (phlogogenic or pyo- 

 genic activity). Inflammation and suppuration may also be 

 induced by chemic substances as, for instance, ammonia, 

 oil of turpentine, etc.; but, above all, by bacterial metabolic 

 products (ptomains, proteids, etc.) when these are em- 

 ployed apart from the bacteria. For practical purposes, 

 however, this purely chemic mode of origin is of no note- 

 worthy importance, and in almost every suppurative and 

 inflammatory process microorganisms are the responsible 

 agents. The bacteria that are found in the large majority 

 of cases in inflammatory and suppurative areas, and that 

 are known as the common (not specific) causes of inflam- 

 mation and suppuration, are as follows : 



1. The so-called pyogenic cocci (staphylococci, strep- 

 tococci, pneumococci, etc.). 



2. The bacterium coli commune, and the entire group 

 of related bacteria. 



3. The far less common pneumonia-bacillus of Fried- 

 lander. 



4. The bacillus pyocyaneus. 



MORPHOLOGY OF THE CAUSATIVE AGENTS OF 

 INFLAMMATION. 



Staphylococcus Pyogenes Aureus (Fig. 37). This ap- 

 pears in the form of spherical nonmotile cells (micrococci), 

 from 0.7 to 1.2 /J. in diameter, generally arranged like 

 bunches of grapes ; hence the designation staphylococci. 

 They stain readily with all basic aniline dyes, and also 

 according to Gram's method. The temperature-minimum 



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