414 



V. Biological water analysis. 



1. Bacteria, number and kind. 



2. Diatoms. 



3. Desmids. 



4. Nostoc. 



5. Other algae. 



6. Molds; significance of. 



7. Evidence of soil and sewage contamination. 



VI. Bacteriological milk analysis. 



1. Quantitative. 



(a) Standards for different geographic areas. 



(b) Summer and winter standards temperature standards. 



2. Qualitative. 



3. Pus and blood corpuscles; significance of. 



4. Milk diseases, 

 (a) Blue milk 

 (6) Ropy milk. 



(c) Bad odors, bad taste, etc. 



5. Sour milk. 



6. "Buttermilk" tablets. 



7. Kefir, koumys, etc. 



VII. Bacteriological Examination of Shellfish. 



1 . Selection of sample. 



2. Making a record of the sample. 



3. Transportation of the sample. 



4. Laboratory procedure. 



5. Bacterial counts. 



6. Determining bacteria of the colon bacillus group. 



7. Statement of results. Rating. 



VIII. The Bacteriological and Toxicological Examination of Meat and Meat Products. 



1. Direct microscopical examination of meats. 



(a) Bacteria on the surface of meats. 



(b) Mold and mold spores, as in moldy bacon, pork, fish, etc. 



(c) Presence of bladder worm, larvae of parasites, etc. 



(d) Trichinae in pork and examination^for trichinae. 



(e) Cereal fillers and starches in sausage meats. 



(0 Preservatives and coloring substances in meats. 



2. Plate cultures. 



(a) Numerical counts of bacteria. 



(b) Number of gas formers and of acid formers. 



(c) Bacillus botulinus in pork and in vegetables. Botulism. 



3. Toxicological tests. 



(c) Inoculation tests (guinea pigs) to prove the absence or presence of toxins or 



ptomaines. 

 (b) Tests for tuberculous meats and for the tubercle bacillus. 



4. Biological Tests. Determining the source of the meat. 



(a) Sugar test for horse meat. 



(b) The precipitin test for meats from different animals. 



(c) Microscopical examination of tissues, fats, fat crystals, etc. 



