408 



INDEX. 



Experiments on non-transfoi-mation 

 of mycoderma aceii, 124, and 

 follo'wdng' pages 

 of mucor raccmostis, 128, and 

 following pages 



on non-transformation of yeast 

 into penicilUimi, 333 — 335 



on cultivating pure ^;e««Vi7^JK»i, 88, 

 and following pages 



on its transformation into yeast, 91 



transfoi-mation, Trecul's, details 

 of, 98 



with submerged aspergillux, 101, 

 and following pages 

 penicillium, 99 



in disproof of the hem'i-organlsm 

 theory, 273 (footnote) 



on gi'owth of mixed moulds, 112 



on pxirification of mixed ferments, 

 22G, and following pages 



on growth of mucor mueedo, 140, 

 141 



on proportion between weights of 

 mucor and alcohol formed, 

 134, and following pages 



on the anaerobian cultivation of 

 yeast, 239, and following pages 



on variation of proportion of sugar 

 used to yeast formed, 249 



on gro-ni;h of yeast in sugar solu- 

 tions, 318, and following 

 pages, 331—333 



on dust on fruits, 153, and follow- 

 ing pages 



on seasonal influences on fertility 

 of dust-germs, 157, and fol- 

 lowing pages 



on exhaustion of yeast, 169, and 

 following pages 

 of "high" yeast, 189, 190 



on revival of yeast, 207, 208 



on cultivation of aerobian ferment, 

 211, and following pages 



on gradual senescence of yeast, 245 



on production of a pure beer, 338, 

 and following pages 



on clarification of worts and beers, 

 382, and following pages 



Experiments, comparative, on the 

 qualities of beers brewed by 

 different processes, 391 

 on rate of budding, 145 



Exportation of "high" beers xmsatis- 

 factory, 16 



Ferment, v. also yeast 

 Ferments of disease, v. disease-ferments 

 Ferments, special, 14, 15 

 Ferments and animal diseases, 41, and 

 following pages 

 butyric, lactic, alcoholic, 72 

 moidds functioning as, 100, 101, 

 and following pages, 111, 1 1 .J, 

 129, 133 

 general character of a, 115 

 of grape, varieties, origin, 150, and 



following pages 

 alcoholic, summary of, 196 

 intermixture of, 224, 225 

 mode of separation of mixed, 226 



and following pages 

 succession of, in must, 227 

 exceptional vital processes of, 230, 

 237 

 Ferment power in relation to time dis- 

 cussed, 252 

 character, how related to heat, 270 

 and fermentation correlated, 277 

 a chemical substance existing in 

 cells (Traube), 283 (footnote) 

 of tartrate of lime, 290 

 Ferments, two classes, distinctive cha- 

 racteristics, 323 

 Fez-mentation, rapid, inexpedient, 3 

 spontaneous, in case of must, 4 

 "top" and "bottom," v. "high" 



and "low " 

 masked by moulds in shallow 



vessels, 75 (footnote) 

 hy penicillium (Trecul) 94 

 hy mycoderma rini, 111, 113 

 by mucor racemosus, 129, 139 

 alcoholic, general explanation of, 

 114, 115 



