404 



INDEX. 



Alcohol, percentage in heated beer, 20 



Alcoholic ferment, minute species of, 71 



Alcohol, detection in minute quantity, 



78, 79 (footnote) 



produced by penicillium, 99, and 



following pages 



by aspergillus glaucus, 101, and 



following pages 

 by mycoderma rini, 111, 113 

 explanation of, 114 

 Alcoholic fermentation, general expla- 

 nation of, 114, 115 

 Alcohol, proportion of, to mucor . 

 forming it, 134, and following 

 pages 

 Alcohol produced by moulds, 258 

 (footnote) 

 production of, within fruits, 267 

 Alcoholic fermentation, restricted 

 meaning, 275 (footnote) 

 necessary relation with yeast - 

 cells, 275 

 Alternaria tenuis, 157 

 Ammonia, a test for vegetable organ- 

 isms (Robin), 312 

 Ammoniacal urine, 45, 46 

 Anaerobian, definition, 116 



growth of yeast, 239, and fol- 

 lowing pages 

 precaiitions to be observed in, 248 

 life of fruit-cells, 272 

 growth of vibrios, 302 

 Animal or vegetable nature of organ- 

 isms, 312, and following p;)ges 

 Auti- ferments, 45 



Apparatus for sterilizing liquids, 27 

 for producing pure beer, 340, &c. 

 for pure pitching, 344 

 for pure aeration, 352 

 for cooling beer with regidated 

 supply of pure air, 388, 389 

 Appert's experiment, 62 

 Aroma of beer destroyed by excess of 



air, 353 

 lAsbestos, useful plug, 27, and foot- 

 note, 30 

 Ascosporcs of yeast, 150 (footnote) 

 Aspect of yeast variable, 37 



AspcrffiUus gUiucits, functioning as fer- 

 ment, 101, and following 

 pages 

 different aspects of, 105 

 Atmospheric germs, 6, 26, 38 



variety of, 39, 76, 87 (footnote) 

 Autonomy of organisms, 84 (footnote) 



B 



Bacteria, 35, 30 ; medium for growth 

 of, 294 ; absorption of air 

 from solutions bj-, 295 

 Bacteria and but}Tic vibrios, how 

 related, 296 

 influence of oxygen upon, 305 

 Bail mentioned, 92, 93, 127 

 Balling saccharometer explained, 363 



(footnote) 

 Barley-wine, 1 (footnote), 230 

 Barley decoctions, experiments on 

 development of ferments in, 

 (Fremy) 273 (footnote) 

 Bary, De, mentioned, 92 ; on relations 

 of yeast to other organisms, 

 180, 181 

 Bastian's experiments, 403 

 Baudelot refrigerator, 387 (footnote) 

 Bavarian beer, 10 

 Bechamp's microzyma theory, 121 



influence of aii- on fermentation, 



178 (footnote) 



Beer, definition, 1 ; difference between 



it and wine, 1 



changeable natiu'e of : effects 



upon brewing purposes, 2, 3 



two kinds only, "high" and 



"low: " difference, 7 

 samples of bottled, examined, 222 

 general precautions for pui"e mauu- 



factui'e of, 338 

 improved apparatus for com- 

 mercial production, 340, and 

 following pages 

 Beet root preservation in pits, 269 



(footnote) 

 Berkeley mentioned, 92 



