392 BIBLIOGRAPHICAL INDEX 



HARDEN, A. Recherches recentes sur la fermentation alcoolique. Annales de la 

 Brasserie et de la Distillerie. 14th year, 1911. 



and NORRIS, R. V. The Fermentation of galactose by yeast and yeast- 

 juice, Proceed. Royal Society, London, 82, 1910. 



HARRISON, F. C. Buttermilk and cheese. Cent. Bakt., 9 (1902). 



HARTMANN, M. Eine rassespaltige Torula-Art welche nur zeitweise Maltose zu 

 vergaren vermag, Wochenschr. Brau., 20 (1903). 



HAWK, P. B. et aL The use of bakers' yeast m diseases of the skin and of the gastro 

 intestinal tract. Jour. Amer. Med. Assn., 69 (1917). 



. FISBACK, H. R. and BERGEIM, O. Compressed yeast as food for growing 

 organism. Amer. Jour. Physiol., 48 (1919), 211-220. 



HAYDRUCK, F. The utilization of yeasts. Brewers Jour., 48, 57-58. 



and BULLE, D. Protective action of sugar in the drying of yeast. Wochen- 

 schr. Brau., 29, 489-494. 



HASTINGS, E. G. Lactose fermenting yeasts, the cause of an abnormal fermenta- 

 tion in Swiss cheese. Wise. Station Rept., 1905, 201-221. 



HEIDE, C., and SCHWENK, E. The formation of volatile acids by yeast in secondary 

 fermentation of wines. Biochem. Zeit., 42, 281-288. 



HEINZE, B., and COHN, E. Ueber Milchzucker vergarende Sprosspilze. Zeitschr. 

 Hygiene, 46 (1908). 



HENNEBERG, W. Ueber den Kern und liber die bei der Kernfarbung sich mit- 

 farbenden Inhaltskarper der Hefezellen. Cent. Bakt., Abt. II., 44 (1916), 

 1-57. 



. Amount of glycogen in differently-fed yeast cultures. Biedermann's 



Zentr., 40, 277-278. 



. Morphological and physiological examination of the interior of yeast cells. 



Wochenschr. Brau., 29, 321-325. 



. The "Percussion Test" for the valuation of compressed yeast. Z. Spiri- 



tusind, 34, 86-87. 



. Volutin of the yeast cell. Wochschr. Brau., 32 (1915), 301-304, 312-315, 



320-323, 326-329, 335-337, 345-347, 351-354. 



Ueber das Volutin (metachromatische Korpschen) in den Hefezelle. 



Cent. Bakt., Abt. II., 45 (1916), 50-62. 

 HENRY, A., and AULD, M. On the probable existence of emulsin in yeast. Proc. 



Roy. Soc., 76 (1905). 



HERTZOG, R. Zur Biologic der Hefe. Z. physiol. Chem., 37 (1903). 

 HESS, A. F. Infantile scurvy. IV. The therapeutic value of yeast and wheat em- 

 bryo. Am. J. Diseases Children, 13 (1917), 98-109. 



. The therapeutic effect of wheat germ and of yeast in infantile scurvy. 



Proc. Soc. Exp. Biol. & Med., 13 (1916), 145-146. 

 HINSBERG, O., and Roos, E. Nachtrag zu der Abhandlung iiber einige Bestandteile 



der Hefe. Zeitsch. physiol. Chem., 42 (1904), July 25th. 



. Ueber einige Bestandteil der Hefe. Z. physiol. Chem., 38 (1903). 

 HOEHN, M. See Biichner, E. 

 HOFFMAN, C. H. The utilization of ammonium chlorid by yeast. Jour. Ind. Eng. 



Chem., 9 (1917), 148-153. 

 HOFFMEISTER, C. Zur Nachweise des Zellkernes bei Saccharomyces. Zitzungs- 



ber. de naturw. Mediz. Vereins f. Bohman "Lotus" Prag., 25 (1900). 

 HOLM, J. C. Method of distinguishing by appearance Mycoderma, and related 



fungus in the distillery and yeast manufacture. Bull. Assoc. Chim. Sucr. 



Dist., 28, 1040-1043 

 HOSAEUS. See Koch. 



