VI. 

 CHEMISTRY OF BACTERIA. 



All living cells take in food, elaborate certain pro- 

 ducts and give off waste or metabolic products. 

 Production of, 



Gases Carbonic acid, hydrogen sulphide, nitro- 

 gen, etc. 



Acids Acetic, lactic, butyric, phenyl-propionic, 

 etc. Amido acids. Nitrous and nitric acids. 



Alkalies Ammonia, and its substitution com- 

 pounds, the amines. 



Ptomaines Alkaloidal compounds like the vege- 

 table alkaloids. May be poisonous (toxines) 

 and non-poisonous. 



Proteids Bacterial proteids may be highly 

 poisonous. Compare with the phytalbumoses 

 of plants, and the proteids in venom of ser- 

 pents. 



Soluble ferments or enzymes Analogy to the 

 soluble ferments of the animal body and of 

 certain plants. 



Alcohols Ethyl, propyl, butyl; phenol, etc. 

 Reducing powers oxidizing powers. 



Classification of bacteria according to function. 

 Zymogenic fermentation bacteria. 

 Saprogenic putrefaction bacteria. 

 Chromogenic pigment producing bacteria. 

 A erogenic gas producing bacteria. 

 Photogenic light producing or phosphorescing 



bacteria. 



Fermentations as vital phenomena, the result of 

 activity of microorganisms, so-called organized ferments, 



