MICROANALYTICAL AND BACTERIOLOGICAL LABORATORY 415 



IX. The Bacteriological Examination of Eggs and Egg Products. 



1. Direct microscopical examination. 



(a) Bacteria. > 



(b) Molds. 



(c) Mold spores. 



2. Plating methods. 



3. Egg tests. 



(a) Candling. 



(b) Brine test. 



(c) Organoleptic tests, etc. 



4. Evaporated eggs. 



5. Cold storage eggs, etc. 



X. Bacteriological Examination of Pharmaceutical Products. 



1. Direct microscopical examination. 



(a) Bacteria. 



(b) Molds. 



(c) Mold spores. 



(d) Yeasts. 



2. Plating methods. 



3. Colon bacillus test. 



4. Tetanus bacillus test. 



5. Tests for the staphylococcus and streptococccus groups. 



XI. The Microscopical and Bacteriological Examination of Syrups. 



1. Medicinal syrups. 



(a) Official, simple and medicated. 



(6) Patent and proprietary medicated syrups. 



(c) Medicinal preparations containing syrup. 



2. Soda fountain syrups. 



3. Fruit juices containing sugar. Fruit juice concentrates. 



4. Syrups, molasses, treacle, corn syrup, etc. 



XII. The Microscopical and Bacteriological Examination of Fermented Foods and 

 Drinks. 



1. Whiskey and brandy. 



2. Beer. Beer diseases. 



3. Wines. Wine diseases. 



4. Other fermented drinks. 



(a) Sake or Japanese rice wine. 



(b) Arrak. 



(c) Yoghurt. 



(d) Kephir. 



(e) Koumiss. 

 (/) Soja sauce. 

 (g) Mazun. 

 (A) Leban. 



(i) Ginger beer. 



(;) Beebe wine. 



XIII. The Bacteriological Examination of Mineral Waters. 



1. Examination of centrifugalized sediments. 



2. Plating methods. 



3. Presumptive colon bacillus test. 



