HOUSEHOLD BACTERIOLOGY 



care of food and clothes, (c) standard in house fur- 

 nishings, (d) admittance of sunlight and air? 



11. Why do dried fruits keep and why do they 

 mold or sour when kept in a damp place? 



12. What other antiseptic and disinfecting meth- 

 ods are used to preserve food? 



13. Do you know any harmful methods of pre- 

 serving food from the action of micro-organisms ? 



14. What objection is there to turning the leaves 

 of books with moistened fingers ; wetting envelopes 

 with saliva ; putting money and pencils in mouth, etc. ? 



15. How insure a safe drinking water? 



16. What does healthful dusting of a room re- 

 quire? 



17. Explain certain conditions which might pre- 

 vent bread from rising, (b) why it tastes sour, (c) 

 why slack baked bread may mold quickly, (d) why 

 bread should cool rapidly, (e) why warm milk 

 should not be closely covered. 



18. How may "J une flavored" butter be made 

 in January? 



19. What especial precautions are necessary to 

 prevent infection with (a) tuberculosis, (b) typhoid 

 fever, (c) pneumonia? 



20. What have you learned from Household Bac- 

 teriology which can make better conditions for 

 health to yourself and others? 



21. What questions have come to your mind? 



Note. After completing the test, sign your full name. 



