CONTENTS 



I. INTRODUCTION .... , . i 



Relationship of bacteria to other organisms in the Vegetable 

 Kingdom, 3 ; Methods of staining, 6. 



II. BACTERIA: THEIR FORMS AND REPRODUCTION . n 



The forms of bacteria, n ; Size, 13; Movement, 15; Reproduc- 

 tion (i) Vegetative, 18 ; (ii) by spores, 20 ; Classification of 

 bacteria, 23. 



III. GENERAL CONDITIONS WHICH INFLUENCE THE 



GROWTH OF BACTERIA . . ... 2Q 



The action of light, 29 ; Heat, 30 ; Water, 31 ; Oxygen, 31 ; 

 Food, 32 ; Sterilization, 35 ; Pasteurization, 38 ; Disinfectants, 

 antiseptics, and preservatives, 39. 



IV. THE METHODS OF ISOLATION AND PURE CULTURE 



OF BACTERIA . , . . ; 43 



Method of isolation, 44 ; Pure cultures, 51 ; Media, 54 ; Identi- 

 fication, classification, and registration of bacteria, 59 ; Cultiva- 

 tion of anaerobic bacteria, 64. 



V. FERMENTATIONS AND THE ACTION OF ENZYMES . 67 



Carbohydrates, 72 ; Fats and Oils, 78 ; Lipase, 78. 



VI. FERMENTATIONS AND THE ACTION OF ENZYMES 



(continued) ; -.-.. . . v . 81 



Proteins, 81 ; Colour tests for proteins, 85 ; Salting out of pro- 

 teins, 86 ; Hydrolysis of proteins, 89 ; Proteolytic enzymes, 90 ; 

 Proteolytic enzymes of bacteria, 96. 



vii 



