xii 



CONTENTS 



CHAPTER XIII. PURPLE BACTERIA AND THEIR BEHAVIOUR TOWARDS 



LIGHT. 



PAOK 



in 



91. Their Morphology 



92. Influence of the Imlividu.il 



Colours of the Spectrum . 112 



PAGE 



93. Assimilation and Oxygen Elimi- 

 nation . . . . . 113 



CHAPTER XIV. CHROMOPAROUS BACTERIA PRODUCING BLUE, GREEN, AND 

 VIOLET COLOURING MATTERS. 



94. Blue Coloration ..f Milk . . 115 

 | 95. Blue Coloration in Cheese . .117 

 96. The Fermentation of Indigo . 119 

 97. Varieties of Bacillus Pyocyaneus 



Bacteria producing Violet 

 Pigments . . . .121 

 98. Green Bacteria (Jreen Colora- 

 tion of Cheese . . .122 



CHAPTER XV. PHOTOGENIC BACTERIA. 



99. The Genus Photobacteriurn . 123 | 101. The Luminous Bacteria as Tests 

 100. The Food Requirements of Phos- for Enzymes . . . .125 



phorescent Bacteria . . 124 | 102. The Phosphorescenta . .125 



CHAPTER XVI. THERMOGENIC BACTERIA. 



103. Spontaneous Combustion . . 127 

 104. Spontaneous If eating of Hops . 128 



105. The Fermentation of Tobacco . 128 

 106. The Preparation of Burnt Hay . 129 



Section V. The Heat-Resisting Bacteria : Their Place in Nature and their 

 Importance in the Fermentation and Food-Stuff Industries. 



CHAPTER XVII. BACILLUS SUBTILIS AND ITS CONGENERS. 



107. Roberts' Heat Method . . 131 

 108. Morphology of Bacillus Subtilis 132 

 109. Influence of the Mode of Nutri- 

 tion on the Form of Growth . 133 



no. The Potato Bacilli . . . 134 

 1 1 1. Bacillus Fitzianus Production 



of Alcohol by Fission Fun^i 136 



112. Bacterial Content of the Soil . 137 



CHAPTER XVIII. BUTYRIC ACID FERMENTATION AND ALLIED 

 DECOMPOSITION Pi 



113. Anae'robioHs .... 139 



6 114. Methods of Cultivating Anae- 

 robic Bacteria ... 140 



5 115. Clostridium Butyriciim (I'ra/.- 

 niow.ski) and BwUllU Pmty- 

 ricus (Hueppe) . . . 143 



Il6. The (Jen- ..- <;r:imilobji:tT . . 145 



117. The Equation "f B'it\n< I 



mentiition . . . .147 



Il8. The Fermentation - I CelluloM . 148 



119. Tin- Krttinir" i Flax and 



Hemp 151 



120. Tim Rancidity oi Fai- . . 152 



