vi A MANUAL OF BACTERIOLOGY 



18. EFFECT OF LIGHT OF DIFFERENT WAVE LENGTHS UPON BAC- 



TERIAL GROWTH 17 



19. RELATION OF BACTERIA TO HEAT 17 



20. RELATION OF BACTERIA TO CONCENTRATION OF MEDIUM . . 17 



21. EFFECT OF DRYING UPON BACTERIA 18 



22. THE EFFECT OF DIFFERENT DISINFECTANTS 18 



SECTION V. RELATION OF BACTERIA TO 

 BIOLOGICAL FACTORS 



23. RATE OF GROWTH OF BACTERIA 19 



24. CHEMOTAXIS 19 



25. ARRANGEMENT OF BACTERIA WITH RESPECT TO EACH OTHER 20 



26. PRODUCTION OF ENZYMES 21 



SECTION VI. FUNDAMENTAL METHODS USED IN THE 

 CULTURE OF BACTERIA 



27. INOCULATION OF CULTURES ON SOLID MEDIA 21 



28. INOCULATION OF CULTURES ON LIQUID MEDIA 23 



29. PREPARATION OF MILK FOR USE AS A CULTURE MEDIUM . . 23 



30. PREPARATION OF LITMUS MILK 23 



31. PREPARATION OF LITMUS WHEY 23 



32. PREPARATION OF WHEY AGAR 23 



33. PREPARATION OF SUGAR BOUILLON 24 



34. PREPARATION OF SUGAR GELATIN 24 



35. PREPARATION OF LITMUS-LACTOSE GELATIN OR AGAR ... 24 



36. PREPARATION OF GLUCOSE-FORMATE BOUILLON 24 



37. PREPARATION OF DUNHAM'S SOLUTION 25 



38. PREPARATION OF PHENOL BOUILLON 25 



39. PREPARATION OF LACTOSE BILE FOR ISOLATION OF INTESTINAL 



BACTERIA f 25 



40. PREPARATION OF NEUTRAL RED BROTH 25 



41. PREPARATION OF MACCONKEY'S BILE SALT BROTH .... 26 



42. PREPARATION OF MODIFIED GILTAY AND ABERSON'S FLUID 



FOR DENITRIFYING ORGANISMS 26 



43. PREPARATION OF IRON BOUILLON 26 



44. PREPARATION OF LEAD BOUILLON 26 



45. PREPARATION OF GLYCERIN BOUILLON 27 



46. PREPARATION OF VAN DELDEN'S SOLUTION 27 



47. PREPARATION OF POTATO GELATIN 27 



48. PREPARATION OF HEYDEN-XAIIRSTOFF AGAI: . .... 27 



