12 CONTENTS. 



PAGE 



9. Putrefaction 80 



10. Nitrification 81 



11. Transformation of Nitrites (and Nitrates) into 



Free Nitrogen (Denitrification) 82 



/ tho 12- Nitrogen Assimilation 83 



C ,. 1; 13. Formation of Acids and Alcohol from Carbo- 

 hydrates 85 



14. Gas-production from Carbohydrates and 



Other Fermentable Bodies of the Fat Series ... 89 



15. Production of Acids from Alcohols and from 



Other Organic Acids 91 



5. The Pathogenic Action of Bacteria. (Pathogenesis, Pre- 

 disposition, Resistance, Immunity.) 92 



1. How do Bacteria Act Pathogenically? 92 



2. Variation in the Virulence of Bacteria 94 



3. Predisposition and Congenital Immunity (Resist- 



ance) 96 



4. Acquired Specific Immunity and Its Causes 98 



(A) Poison-resistance (Specific Poison-immunity) 99 



(B) Resistance to Bacteria (Specific Bacteria-im- 



munity) 103 



5. Appendix 1 10 



Part II.— Special Bacteriology. 



(A) Introduction to the Classification of Fission-fungm . 115 



I. The Fundamental Ideas of Botanical Classification 



Applied to Fission-fungi 115 



II. Nomenclature of Bacteria 119 



III. The Classification of Families and Species of Fission- 

 fungi 122 



Supplement I. — Actinomycetes 127 



(B) Systematic Description of the Most Important Varie- 



ties of Bacteria (Fission-fungi) 129 



Explanation of the Terms Here Employed in the Description of 



Cultures of Bacteria 130 



Family I. — CoccacesB. Spherical Bacteria 133 



1. Streptococcus 133 



2. Sarcina 151 



3. Micrococcus 163 



Family II. — Bacteriacese. Rod Bacteria 193 



1. Bacterium 193 



2. Bacillus 304 



Family III. — Spirillacese. Spiral Bacteria 352 



1. Vibrio 353 



2. Spirillum 376 



3. Spirochete 381 



