CONTENTS. 



Part I.— General Bacteriology. 



PAGE 



(A) Introduction to the Morphology of Bacteria 17 



(B) The Chemical Composition of Bacteria 29 



(C) Rapidity of Increase and Duration of Life of Bac- 



teria 32 



(D) Conditions of Life of Bacteria 32 



1. Nutrient Media . . 32 



2. Reaction of the Nutrient Media 35 



3. Injury to Bacteria by Chemical Substances 37 



4. Deficiency of Nourishment and Water 40 



5. Relation to Oxygen and Other Gases 41 



6. Influence of Temperature on the Life of Bacteria 44 



7. Mechanical and Electrical Influences 46 



8. Influence of Light and Rontgen Rays 46 



9. The Effects upon Bacterial Growth of the Presence of 



Other Bacteria 48 



(E) The Conditions of Spore-formation and Spore-germi- 



nation 50 



(F) The Activities of Bacteria, Especially in Regard to 



Application of the Same to Diagnostic Purposes ... 54 



1. Mechanical Activity 55 



2. Optical Activity 56 



3. Thermic Activity 58 



4. Chemical Activity 58 



I. The Bacterial Ferments and the Changes Produced 



by Them 59 



II. The Chemical Activity of Bacterial Metabolism ... 64 



1. Pigment Production 66 



2. Formation of Ammonia and Fermentation of 



Urea 69 



3. Formation of Complicated Basic Metabolic 



Products 71 



4. Production of Complex " Albuminous" Poison- 



ous Metabolic Products (" Toxalbumins," 



Toxins) 73 



5. Hydrogen Sulphid (H,S) 76 



6. Reduction Processes 77 



7. Aromatic Metabolic Products 79 



8. Splitting up of Fats 80 



11 



