CONTENTS 



OHAPTEE IV 



BACTERIA AND FEEMENTATION 



PAGE 



Early Work— Kinds of Fermentation; (1) Alcoholic Fermentation, Asco- 

 spores, Pure Cultures, Films ; (2) Acetous Fermentation ; (3) Lactic 

 Acid Fermentation ; (4) Butyric Fermentation ; (5) Ammoniacal Fer- 

 mentation—Diseases of Wine and Beer : Turbidity, Ropiness, Bitter- 

 ness, etc.— Industrial Applications of Bacterial Ferments . . 92-115 



CHAPTEE V 



BACTERIA IN THE SOIL 



Methods of Examination — Methods of Anaerobic Culture — Place and Function 

 of Micro-organisms in Soil — Denitrification, Nitrification, Nitrogen- 

 fixation, Bacterial Symbiosis — Saprophytic and Pathogenic Organisms 

 in Soil — Tetanus — Quarter-Evil — Malignant (Edema — The Relation of 

 Soil to Bacterial Diseases, such as Typhoid Fever . . 116-150 



CHAPTEE VI 



THE BACTERIOLOGY OF SEWAGE AND THE BACTERIAL 

 TREATMENT OF SEWAGE 



Composition of Sewage— Quantity and Quality of Bacteria in Sewage— Treat- 

 ment of Sewage : (1) Disposal without Purification ; (2) Chemical Treat- 

 ment ; (3) Bacterial Treatment — Evolution of Bacterial Methods — Septic 

 Tank Method— Contact-Bed Method— Manchester Experiments— Effect 

 of Bacterial Treatment on Pathogenic Organisms . . 151-177 



CHAPTEE VII 



BACTERIA IN MILK AND MILK PRODUCTS 



General Principles — Sources of Pollution — Number of Bacteria in Milk 



Influence of Time and Temperature— Species of Bacteria found in Milk 

 — Fermentations of Milk— Pathogenic Organisms in Milk— Milk-borne 

 Disease: Tuberculosis, Typhoid Fever, Scarlet Fever, Sore-Throat 

 Illnesses, Cholera, Epidemic Diarrhoea — Preventive Measures — Pro- 

 tection of Milk Supply— Control of Milk Supply : Refrigeration, Strain- 

 ing, Sterilisation, Pasteurisation— Specialised Milk— Bacteria in Milk 

 Products— Cream-Ripening— ButteivMaking— Cheese-Making— Abnor- 

 mal Cheese-Ripening — Poisonous Cheese . . . . 178-252 



