406 



INDEX 



Nodules, 191 (Fig. 33). 

 Nostoc, 185, 186. 

 Nucleoproteins, 84. 

 Nutrient agar, 51. 

 Nutrient beef broth, 56. 

 Nutrient gelatine, 46, 56. 



OBLIGATE, 31. 



Oidium Zactis, 385. 



Oils, 78. 



Oospora lactis, 315, 336, 347, 348, 354, 



373- 385- 



Optimum temperature, 30. 

 Organized ferment, 69. 

 Osmosis, 32. 

 Oxidases, 115. 

 Oxidizing enzymes, 114. 



PAKE'S disk, 258 (Fig. 45). 

 Paraplectrum, 370. 

 Paracasein, 237, 238. 

 Parasites, 33. 

 Pasteurization, 38, 295. 

 Pathogenic, 33. 

 Pectocelluloses, 227. 

 Pediococci, 19. 

 Penicillium, 373. 



brevicaule, 381. 



camembertii, 372, 381. 



candidum, 372, 381. 



glaucum, 380 (Fig. 51). 



Pepsin, 90, 91, 93, 

 Peptides, 92. 

 Peptones, 84, 91, 93. 

 Peritrichic, 15 (Fig. 8). 

 Peroxidases, 115. 

 Petri dish, 44 (Fig. 16). 

 Phanerogams, 5. 

 Phenol, 40. 

 Phenylalanine, 89. 

 Phospho-proteins, 83. 

 Planococcus, 25, 27. 

 Planosarcina, 25, 27. 

 Planosarcina urece, 221. 

 Pleurococcus, 186. 

 Polar germination, 2? (Fig. 12). 

 Polypeptides, 85. 

 Polysaccharoses, 72, 72. 

 Potato bacillus, 126 



medium, 58. 



Preservatives, 39, 297. 

 Prosthetic group, 84. 

 Protamines, 82. 

 Protease, 72, 96. 

 Proteid, 82, 84. 



Proteins, 81. 



colour tests for, 85. 



conjugated, 84. 



hydrolysis of, 89. 

 of milk, 235. 



salting out of, 86. 

 Proteolytic enzymes, 90, 96. 

 Proteolysis, 90. 

 Proteoses, 84, 91, 92. 

 Proteus denitrificanS) 164. 



mirabilis, 104, 105. 



vulgaris, 104, 330. 



Z,enkeri, 104, 105. 



Protozoa, 2. 

 Pseudomonas, 25, 27. 



radicieola, 170, 193, 202. 



Pteridophytes, 5. 

 Ptomaines, 102. 

 Pure culture, 43, 51. 

 Pus-cells, 302. 

 Putrefaction, 100. 



in manure heap, 225. 

 Putrefactive bacteria, 136. 

 organisms, 103. 



RANCID butter, 350. 

 Red milk, 281. 

 Reductase of milk, 244. 

 Reduction of nitrates, 152. 



nitrites, 152. 

 Rennet, 236. 



curd, 237. 

 Rennin, 90, 236, 357. 

 Reproduction by spores, 20. 



vegetative, 18. 

 Rhodobacteriaceas, 28. 

 Ripening of cheese, 359, 364, 371. 



cream, 334. 

 Roots, bacteria on, 123. 

 Eopy fermentation, 278. 



SACCHARIMETER tubes, 63. 

 Saccharomyces, 390. 



cerevisice, 392. 



ellipsoideus, 392. 



flava lactis, 393. 



fragilis, 393. 



pastorianus, 316, 392. 



Saccharose, 72, 76. 

 Saponification, 79. 

 Saprophytes, 33. 

 Sarcina, 19, 27 (Fig. 9). 

 Sarcina lutea, in, 315. 

 rosea, 282. 





