258 



INDEX 



Ohromogenic bacteria, 72, 134-137. 

 Chromoparous, 134, 136. 

 Chromophorous, 134. 

 Chudjakow, 104, 105. 

 Cilia, 5, 15, 18-22. 



„ development of, 19. 



„ nature of motility of, 20. 

 Citromyces glaber, 209. 



„ Pfefferianus, 209. 



Cladosporium butyrici, 227. 

 Cladothrix, 9. 

 Cladothrix dichotoma, 8, 19, 35, 154- 



155, 158, 241. 

 Classification, physiological, 72-74. 

 Clonothrix fusca, 158-159. 

 Clostridium, 128, 173. 

 Clostridium butyrioum, 30, 103, 105. 



J, Pastorianum, 173. 



Clot-producing ferments, 205. 

 Coagulated proteids, 109. 

 Coccaoeae, 3, 26, 27, 31, 56, 79, 111, 



139. 

 Coccobacteria, 42. 

 Coccus, 1, 3. 

 Cocoa, 238. 

 Cohn, 160. 

 Colonies, 47. 



Colorado potato-beetle, 129. 

 Comma-bacillus, 118. 

 Conidia, 32, 33, 34, 157, 158. 

 Consumption (see Bac. tuberculosis). 

 Contact-bed, 252. 

 Continuous filtration, 253. 

 Crenothrix, 9. 

 Crenothrix polyspora, 35, 152-154, 



158, 159, 160. 

 Cultivation tank, 251. 

 Curds, 228. 

 Cytase, 129, 204. 



D 



Decay, 106. 



De la Croix, 98. 



Delepine, 93. 



Dematium pullulans, 214. 



Denitrification, 185-187, 195, 196, 197. 



Denitrifying bacteria, 73. 



Derived albumins, 109. 



Di-amido acids, 205. 



Diastase, 129, 200, 204. 



Diffusion-fields, 141. 



Dilution method of obtaining pure 



cultures, 45. 

 Diphtheria, 48, 117. (See also Bac, 



diphtheriae. ) 

 Diplococcus, 4, 174. 

 Diplococcus magnus aerobius, 110. 



,, ,, anaerobius, 112. 



Disinfectants, Chap. VII. 

 Distribution of bacteria — 



,, ;, in air, 75-78. 



Distribution of bacteria — 



„ „ in water, 78-81. 



„ in soil, 82-85. 



E 



Eggs, decomposition of, 113. 



„ preservation of, 169-170. 

 Ehrenberg, 1, 107. 



Electricity, influence on bacteria, 56. 

 Eisner, 242. 

 Emulsin, 205. 



Endococcus purpurascens, 174. 

 Endospore, contents of, 30. 



„ development of, 27. 



„ germination of, 31. 



,, structure of, 29. 



Enzymes (see Ferments). 

 Excretion products of bacteria, 65. 

 External influences, effect on bac- 

 teria, 53-62. 

 Extine, 28, 29. 



Facultative anerobes, 104, 240. 

 Fat globules, 15, 16. 

 Fatty acids, 114, 115. 

 Ferment(s), 13, 201-206. 



„ alcohol-producing, 206. 



„ classification of, 204. 



„ clotting, 205. 



„ definition of, 201. 



„ fat-splitting, 205. 



,, organised, 204. 



,, properties of, 202. 



„ soluble, 204. 



„ unorganised, 204. 



Fermentation — 



,, acetic-acid, 200. 



„ butyric-acid, 208. 



„ citric, 209. 



„ definition of, 201. 



„ introduction to, 198. 



„ lactic-acid, 207. 



„ malt, 200. 



,, oxalic, 209. 



,, propionic, 209. 



„ yeast, 200. 



Fermentative processes, industrial 



applications of, 210-238. 

 Fermi, 57, 67. 

 Fibrin, 109, 114. 

 Filtration, downward, 248. 



,, intermittent, 248. 



Fishy flavour, 227. 

 Flagellae (see Cilia). 

 Flax, retting of, 234. 

 Food of bacteria, 65-69. 

 Fractional method of obtaining pure 



cultures, 45. 

 Frankel, 96. 

 Frankel's pneumococcus, 125, 126. 



