412 



INDEX. 



N 



Nageurs used in low ferraeiitation, 9 



Nature of liquids, influence on growths, 

 36, 73, 85 



Natural liquids for pure growths, use 

 of, 40,41 

 experiments on, 47, and follow- 

 ing pages 



Neutrality, conditions of, as affecting 

 sterilization of liqixids, 34 ; 

 explanation of fact, 35 



Neutralization of acidity in pure 

 growths, mode of, 126 



New high ferment, v. high 



New process of brewing, 391 — 393 



Nitrogenous soluble parts of yeast, 319, 

 320 



Nomenclatiu-e used by Pasteur pur- 

 posely vague, 314 



Normal growth of mucor, 1 32 



O 



Organic substances, have they any 

 tendency to become organ- 

 ized ? 33 

 Organic liquids sterilized by boiling, 



34 

 Organizable globulines (Turpin), 133 

 Organisms and animal diseases, 42 

 Ouillage, 2 



Oxidation of germ-free liquids, 57 

 processes of fungi, 261, and foot- 

 note 

 of wort, excessive, injm-ious, 353, 

 354 

 Oxygen absorbed by blood, 50 

 by urine, 50 

 and fermentation, accoi'ding to 



Gay-Lussac, 60 

 store-energy imparted to cells by, 



134 

 no influence upon fermentation, 



(Bechamp), 178 (footnote) 

 function in fennentation, experi- 

 ments on, 238, and following 

 pages 



Oxygen, influence on fermentation 

 (Schiitzenberger and Pasteur) , 

 253, 254 



amount absorbable by yeast, 255 



deficiency of, function in fermen- 

 tation, 259 

 influence on products, 100, 108, 



113 

 influence on morphology of 

 moulds and ferments, 105, 

 106, 133, 137, 262 



necessity of, to growth of yeast 

 discussed, 280 



unnecessary and adverse to vibrio- 

 nic life, 284, and following 

 pages 



necessary to bacterial life, 305 



removal from solutions by bacteria, 

 295 



gi'owth of vibrios apart from, 302 



compressed, influence on ferment 

 life, 324 



determination of, in worts (Schiit- 

 zenberger), 355, and follow- 

 ing pages 



solubility- coefiicients in water 

 (Bunsen), 360 



usual amounts in solution in 

 brewers' worts, 366, 367 

 changes in amounts during 

 brewing processes, 369, 370 



combination of, with hopped wort, 

 371, and following pages 



experiments on rapiditj- of combi- 

 nation, 376 

 on amount of, under brewing 

 conditions, 379 



in combination with wort not 

 available for yeast, 380, 381 



clarification of wort by, 385 



Palate-fulness definition, 354, and foot- 

 note 



impaired by oxidation, 354 

 Parasites and their germs, 40 



influence on animal diseases, 4 1 



