X A MANUAL OF BACTERIOLOGY 



SECTION XV. BACTERIAL DISEASES OF MAN AND 

 ANIMALS 



132. Peepaking a Disinfectant 92 



133. Anthrax (Splenic Fever) 92 



134. Tuberculosis (Consumption, Phthisis) 94 



135. Green Pus 95 



136. Septicaemia, Inflammation, etc. Caused by Streptococcus 



pyooenes 96 



SECTION XVI. SOME ORGANISMS CAUSING IMPORTANT 

 FERMENTATIONS 



137. Morphology of Yeast (Saccharomyces) 98 



138. Reproduction of Yeast by Budding 98 



139. Spore Formation in Yeast 99 



140. Preparation of Pure Cultures of Yeast from Single 



Cells 100 



141. Cultivation of Yeasts . . 100 



142. The Invertase of Yeast . . . .... 101 



143. The Zymase op Yeast . . . .102 



144. The Preparation of Yeast Juice 102 



145. The Preparation of an Active Yeast Powder . . . 103 



146. The Estimation of the Chief Products of the Fer- 



mentation OF Sugars . . ... 104 



147. The Fermentation of Bread Dough . . ... 105 



148. The Fermentation of Cider . . .... ... 107 



149. The Fermentation of Wine 107 



150. The Fermentation of Vinegar . 108 



151. Study of Mucor 108 



152. Study op Penicillium .... . . . . 110 



153. Study of Aspergillus ... . Ill 



154. Study op Torula ... . . 112 



155. Study op Dematium pullulans 112 



156. Obtaining Mold Cultures prom Spores in the Air . . 113 



157. Culture op Molds on Liquid Media . 113 



158. The Stimulating Action op Weak Poisons 113 



159. Demonstration of the Presence of Arsenic by Means 



op Peiticillium bbevicaule . 114 



160. The Amylolytic Power of Molds 114 



161. The Peptonizing Action of Molds 114 



