Viii CONTENTS. 



mentation and Putrefaction " Flower of Wine " " Flower 

 of Vinegar " Bacteria as Scavengers Pasteur on Silkworm 

 Disease, and Wine Disease Germs killed by Carbolic Acid 

 Origin of Antiseptic Treatment. 



CHAPTER IV. 



BACTERIA AS THE CAUSES OF DISEASE 75-86 



Anthrax Pollender Davaine Rayer Laplat and Jaillard's 

 Observations controverted by Davaine Pyaemia and Sep- 

 ticaemia Salisbury on Bacteria as the Cause of certain 

 Fevers Johanna Liiders' and Hallier's Observations on 

 Pleomorphism or Polymorphism Burdon Sanderson, Hoff- 

 man, and others, state that there is no Connection between 

 Bacteria and the Higher Fungi Demonstration of Infective 

 Element in Anthrax Blood Bacteria found in Organs in 

 certain Diseases Sarcina in Stomach Specific Organisms 

 Specific Activities. 



CHAPTER V. 



FERMENTATION - . 87-114 



Fermentation , a Key to the Whole Position Chemical Fer- 

 mentations Illustrations Organic Fermentations Al- 

 coholic Fermentation Result of Activity of Living Proto- 

 plasm Lactic and Butyric Fermentations Cagniard Latour 

 Schwann Reess Hansen Liebig's Theory of Fermenta- 

 tion High Beer Low Beer Methed of obtaining Pure 

 Yeasts Hansen's Classification of the Saccharomyces Spore 

 Formation Film Formation Character of Species of Sac- 

 charomyces Metschnikoff's Monospora Torulae. 



CHAPTER VI. 



FERMENTATION (continued) - 115-144 



Soluble Constituents of Yeast Action of these upon Sugar 

 Conversion of Glycogen in the Liver and other Tissues 

 Growth of Yeast-Cells in Organic and Inorganic Fluids 

 Fermentation of Fruit Juice /Erobic and Anaerobic Fer- 

 mentations Effect of Free Oxygen on Yeast-Cells Fer- 

 mentation not necessarily equal to Growth of Yeast 

 Enzyme or Unorganized Ferment a Secondary Function 

 Function depends partly on Organism, partly on Medium in 

 which it is Growing Peptonizing Function usually requires 

 presence of Oxygen Various kinds of Fermentation : Lactic, 

 Urea, Butyric, Ammoniacal, Acetic Formation of Fatty 

 Acids Mycoderma Aceti General Processes of Fermenta- 

 tion Hoppe-Seyler's Classification. 



