416 



INDEX. 



Traube, Dr., researches on fermenta- 

 tion, 282 

 theory of fermentation, 283 (foot- 

 note) 



Treciil and Fremy, v. Fremy 



Treciil's theory of successive transfor- 

 mations, 93, 94 

 details of transformation experi- 

 ments, 98 

 theory refuted, 99 



Trousseau grapes, experiments on, 

 162 



" Turned" beer, ferments of, 5 ; fila- 

 ments of, 23 



"Turning out," 3G7 (footnote) 



Turpin, M., mentioned, 92 



Turpin's system of transformations, 

 122, and following pages, 113 

 (footnote) 



Tyndall, letter to Pasteur, 399—401 



U 



Unsoundness of beer correlated with 

 disease-organisms, 26, 32 



(Jrea-ferment, the transformation of 

 (Duval), 37 



Urine, ammoniacal, 45, 46 



Urine, sterilized, study of, 49, 50 



Variability of fermentation products, 

 277 



Variations of ferment strengthened 

 and established, 197 



Varieties of yeast, 149, and following 

 pages 



Vaureal, De, budding of yeast, 146 

 (footnote) 



Vegetable distinguished from ani- 

 mal organisms by ammonia 

 (Robin), 312 



Vesicular tissue (Turpin), 123 



Vibrio, 36 ; butjTic, 65, 70 



also an example of anUerobian 



life, 282, 284 

 active and exhausted, 290 

 reducing action of, 291 

 Vibrionic ferment of tartrate of lime, 



290 

 Vibrios, head of, 292 ; supposed repro- 

 ductive corpuscles, 306 

 growth of, in lactate media, 293 

 medium for gi-owth of, according 



to Cohn, 294 (footnote) 

 not genetically related to bacteria, 



296 

 of butyric fennentation, descrip- 

 tion of, 298, 300 

 mode of examining microscopi- 

 cally, 298 

 fissiparous division of, 299 

 measurements of, 300 

 cannot live on butyrates, 301 



(footnote) 

 revival of, 301, 302; anaerobian 



growth of, 302 

 life of, destroyed by oxygen, 303, 

 304 

 Vigour of ordinary brewer's yeast, 



246 

 Vin de paille, 166 

 "Vinegar, temperature at which it is 



sterilized, 34 

 Vinous flavour in stock beer, 224 

 Vintage, varied conditions of, 268 

 (footnote) 

 fermentation, theorj' of, according 

 to Fremy, 272, and following 

 pages 

 Viscous wort, ferments of, 5 

 Visit to London brewery by Pasteur, 



22—24 

 Vital processes of ferment exceptional, 

 237 

 activity of yeast apart from air, 

 259 

 potential in cells, 278 

 Vitiation of experiments, causes of, 63, 

 85, 92 



