1 N D E X. 



Absorption of gases by air-free liqiiids, 

 292 

 oxygen by blood, 50 ; by urine, 

 50 

 from sohitions by bacteria, 295 

 Acidity, natural, of ■wine a preserva- 

 tive, 2, and footnote 

 of beer heated, 20 

 action on ferments, 35 

 Acetate of lime from fermentation of 



tartrate, 288 

 Acid, sulphuric, facilitating fUtration, 



250 

 Acid, carbonic, v. carbonic acid 

 Adaptability of liquids to certain 

 growths, 36, 73, 85 

 (supposed) of vibrios to aerobian 

 or anaerobian conditions, 309, 

 310 

 Aeration, reviving influence of, 138 

 adoption by brewers of, 253 

 tardy, of wort in deep vessels, 348 

 on " coolers," its importance, 

 348, 349 

 Aeration-conditions in ordinary brew- 

 ing process, 350,351, 364, 365 

 Aeration of wort, apparatus for regu- 

 lating, 352 



Aeration, influence on clarification of 

 worts, 381 

 experiments on its influence on 

 growth, 107, 130 

 Aerobian, definition, 116 



ferment, growth of, 208, 209 

 ferments, general characteristics, 

 210; origin of, 210 (foot- 

 note) ; cultivation of, 2l1 ; 

 aspects of, 212 — 217 ; distin- 

 guishing features of, 218 

 life in ferments overlooked, 260 

 " Age," as applied to a ferment, 169 

 Age of cells, 246 

 Aged aspect of exhausted cells, 133, 



147 

 Air, influence on ferment-life, 242 

 renewal of, in brewers' yeast, 



246, 247 

 mode of expulsion from growing- 

 media, 285 

 unnecessary to life of vibrios, 292 

 injimous to life of vibrios, 304 

 Air, compressed, and fennent-life, 324 

 composition imaffected by contact 

 with blood, &c., 398 

 Albumen-transformation theory of fer- 

 mentation, 273 

 Albuminous liquids, growth of yeast 

 in, 265 



D D 



9. 



