4O2 



INDEX 



Bacillus typhosus, 327. 



viscosus, 280. 



vulgaris, 104. 



vulgatus, 126. 



Welchii, 330. 



Bacteria, 2, 5, 12. 



action of heat on, 30. 



light on, 29. 



oxygen on, 31. 



water on, 31. 



butyric acid, 286. 



classification of, 23, 59. 



food of, 32-34. 



forms of, ii. 



identification of, 59. 



in cheese, 366. 



in farmyard manure, 215. 



in milk, 248, 265. 



in soil, 123, 136. 



isolation of, 43. 



lactic, 270. 



movement of, 15. 



naming of, 25. 



on roots, 123. 



registration of, 59. 



size of, 13. 



staining of, 6. 

 Bacteriaceae, 27. 

 Bacterium, 25, 27. 



acidi lactici, 273, 274, 306. 



aerogenes, 107. 



agile, 161. 



casei, 276. 



caucasicnm, 276, 315. 



centropunctatiim, 162. 



cloaca, 1 08, 306. 



coli, 106 (Fig. 26). 



commune, 106, 306. 



communior, 107. 



coscoraba, 108, 306. 



danicus, 184. 



denitrificans , -155, 160. 



erythrogenes, 281. 



filefaciens, 163. 



fluorescens liquefaciens, 108. 



non-liquefaciens, 109. 



putidus, no. 



Griinthal, 108, 306. 



Guillebeau, 280, 374. 



Giintheri, 271. 



Hertlebii, 161. 



Hessii, 280. 



immobile, 109. 



lactis, 271. 



acidi, 271, 



Bacterium lactis aerogenes, 107, 216, 

 274, 306. 



cyanogenes, 283. 



erythrogenes, 281. 



innocuus, 275. 



pituitosi, 280. 



viscosum, 275, 280. 



limbatum, 275. 



neapolitanus, 108, 306. 



nitrovornm, 163. 



oxy tocus pernic^os^ls , 108, 306. 



prodigio$itm t no, 282. 



putidum, 216. 



pyocyaneum, 109. 



Scha/eri, 215, 374. 



Schirokikhi, 162. 



Stutzeri, 160. 



syncyaneum, 283. 



synxanthum, 282. 



termo, 104. 



vulgare, 104. 



Zopfii, 105. 



Bacteroidal tissue, 194 (Fig. 35). 

 Bacteroids, 194, 195 (Figs. 35, 36). 

 Beef broth, nutrient, 56. 

 Beer yeast, 392. 

 Beggiatoa, 28. 

 Beggiatoacese, 28. 

 Bismarck-brown Cladothrix, 128. 

 Bitter cheese, 376. 



milk, 283. 



Biuret reaction, 85, 87. 

 Blood corpuscles, 302. 



in milk, 302. 



Blown cheeses, 275, 373. 

 Blue milk, 282. 

 Borax, 42. 

 Boric acid, 42. 

 Bouillon, 56 ; nitrate, 165. 

 Brownian movement, 15. 

 Bryophytes, 5. 

 Buchner, 70. 



tube, 65 (Fig. 25). 



Butyric acid, 79. 



bacteria, 286. 



fermentations, 284. 



Butyrin, 79, 346. 

 Butter, 344. 

 aroma, 348. 



bacteria in, 346. 



cheesy, 393. 



composition, 345. 



defects, 349. 



fats, 345. 



flavour, 348. 



