CONTENTS ix 



PAGE 



Bacillus A erogenes Capsulatus 196 



Bacillus Botulinus 210 



THE FERMENTATIVE AND PUTREFACTIVE PROCESSES PROM 



THE STANDPOINT OF THEIR PRODUCTS . . 214 



Oxalic Acid and Oxaluria 216 



Acetone . 218 



Basic Substances 221 



Putrescin and Cadaverin 224 



Sulphur Compounds 226 



Mercaptan 226 



Hydrogen Sulphide 227 



Hydrogen Sulphide and its Relation to Enterogenic 



Cyanosis 234 



Aromatic Products of Putrefactive Decomposition . . 237 



Phenol and Cresol 237 



Skatol 239 



Indol 241 



Indicanuria ......... 257 



The Possibility of the Occurrence of Indolsemia and 



Indoluria 269 



Indigouria 272 



Individual Susceptibilities to Different Enterogenous 

 Poisons as Possible Factors in Determining Clini- 

 cal Types 274 



TYPES OF CHRONIC EXCESSIVE INTESTINAL PUTREFACTION 278 



I. The Indolic Type of Chronic Excessive Intestinal 



Putrefaction 280 



II. The Saccharo-butyric Type of Chronic Excessive 



Intestinal Putrefaction 291 



III. The Combined Indolic and Saccharo-butyric Type 



of Chronic Excessive Intestinal Putrefaction . 306 



METHODS RELATING TO THE MODIFICATION AND CONTROL 

 OF BACTERIAL PROCESSES CONCERNED IN CHRONIC 



EXCESSIVE INTESTINAL PUTREFACTION . . 314 

 The Avoidance of Putrefactive Contamination of the 



Food . . .317 



