viii CONTENTS. 



CHAPTER III. 

 Bacteria. 



PAGES 



Forms, 76-78 



Anatomical Structure, Colouring Matters, Phosphorescent Bacteria, . 78-80 



Chemical Composition, 81 



Nutrition, 81 



Anaerobiosis, 82 



Locomotion, 83 



Propagation, Spore- Formation, . . 83-85 



Influence of Temperature, Light, Pressure, Antiseptics, and Mechanical 



Vibration, 85-87 



Classification, 88-92 



1. Acetic Acid Bacteria, 92-105 



2. Lactic Acid Bacteria, 106-125 



3. Butyric Acid Bacteria, 125-132 



4. Bacteria Fermenting Cellulose, 132-133 



5. Alcohol-forming Bacteria, . . . . . ' . . 133-135 



6. Kephir, Koumiss, Mazun, Leben, Yoghourt, Ginger-Beer, . . 135-141 



7. Slime-forming Bacteria, . 142-151 



8. Bacteria with Inverting, Diastatic, and Proteolytic Enzymes, . 151-153 



9. Sarcina, . . 153-160 



10. The Fermentation of Tobacco, 160-161 



11. Iron and Sulphur Bacteria. Nitrifying Bacteria, .... 162-164 



CHAPTER IV. 

 Moulds. 



Introduction, . 165-166 



Anatomical Structure, .......... 167-171 



Classification of the Fungi, ......... 171 



Nutritive Physiology, 17-1-175 



Action of External Influences, 175-178 



Chemical Constituents ; Enzymes, ........ 178-183 



Botrytis cinerea (Sclerotinia Fuckeliana), 183-187 



Penicillium glaucum, ...'...... 187-191 



Aspergillus, 191-197 



Mucor, 197-210 



Monilia, 210-214 



Oidium lactis, 214-216 



Fusarium, ... ........ 217 



Chalara 217-218 



Dematium, 218-220 



Cladosporium, 221-222 



Oidium (Erysiphe) Tuckeri, 222-223 



Peronospora . . . . 223-224 



