INDEX 



321 



silver or copper solutions, 90; 

 aloohoUc fermentation of, 131- 

 132, 136 ; constituent of gluco- 

 sides, 96-99; constituent of 

 nutrient medium, 26 ; constitution 

 of, 94 ; cupric oxide reducing, 

 power of. 111 ; decomposition 

 product of indican, 247 ; fer- 

 mentation by yeast, 2, by yeast 

 jiiioe, Buchner, 131, 137, Harden 

 and Young, 139-142; formed 

 by acid on cane sugar, 5 ; growth 

 of yeast in mixture of galactose 

 and dextrose, 143-144; prepara- 

 tion of, 92, from maltase, 128- 

 129, from oil of bitter almonds, 

 135 ; relation to plant assimila- 

 tion, 269 ; synthesis of isolactose 

 from mixture with galactose, 130 ; 

 use in standardising Fehling 

 solution, 113 



Di-aci-piperazin, 202 



Di-amino-acids, 197 



Di-hexose, 94 



Di-oxy-acetone, 85 



Di-saccharoses, 83, 84, 94, 99, 129 



Dialysable matter, 141, 142 



Dialysed silicic acid, ^5 



Dialyser, 8, 25, 139 



Dialysis, 8, 10, 139, 186 



Diastase, 104 



Diastatio activity of malt. 111 



Dibdin, 289, 290, 292 



Dilution method of sewage purifica- 

 tion, 282 



Diose, 86 



Dipropinyl, 60 



Dissolved oxygen, 307 



Distillation, 49, 50 



Dobereiner, 136 



Double refraction, 69 



Drop culture, 30, 34 



Dubrunfaut, 136 



Ducat sewage filter, 295 



Duclaux, 128 



Duloite or dulcitol, 92, 93 



Dutch cheese, 272 



Bdbstin, 207 

 t^ffront, 114 

 Egg, 236 



Egg-albumin, 183, 184, 188, 208 



Elastin, 209 



Electrons, 35 



Element, 36 



Elodia Canadensis, 264, 266 



Embryo, 118, 120, 121, 124, 263, 264 



Empirical formulae, 43 



Emseher-Brunnen, 287 



Emulsin, 96, 97, 136 



Enantiomorphous, 78 



Endosperm, 120, 162, 163, 264 



Ensilage, changes during, 273 



Enteromorpha, 266 



Enzymes, action on disaccharoses, 

 94, on cellulose of, 161-163, on 

 glucosides, 96-99 ; and acid fer- 

 mentation, 147 ; and ammoniacal 

 fermentation, 216 ; and stereo- 

 isomerism, 82 ; and tea fermenta- 

 tion, 251 ; as catalysts, 5 ; as 

 colloids, 10; clotting, 178-180; 

 coagulation of casein by, 78-79, 

 95-97 ; comparison with micro- 

 organisms, 117 ; conditions of 

 action of (illustrated by amylase), . 

 115-117 ; decomposition of in- 

 dican by, 248-249 ; fat-spUtting, 

 169-174 ; history of, 135-136 ; 

 in anaerobic tank, 288 ; in 

 cheese making, 277 ; in coffee 

 bean, 254 ; in cocoa bean, 253 ; in 

 embryo of barley grain, 120-123 ; 

 in plant sissimilatiop, 264r-271 ; 

 in preparation of silage, 271, 273 ; 

 in agriculture, 256-279 ; in 

 tobacco curing, 253 ; in yeast, 

 138-139, 142-143; isolation of, 

 13 ; Liebig's views on action of, 

 134-135 ; oxidising (oxidase), 

 175-178; proteolytic, 189-192; 

 proteolytic action on white of 

 eggs, 190-191 ; proteolytic bac- 

 teria, 210 ; proteolytic, in gastric 

 juice (pepsin), 189, in pan- 

 creatic juice (trypsin), 189-190, 

 in tannery, 211 ; reactions and 

 methods of preparation of (illus- 

 trated by amylase), 101-106 ; 

 reactions reversible, 6, 14, 129, 

 130 ; resolution of inactive com- 

 pounds by, 91 ; stoppage of 

 action of, by caustic soda, 113 



Erodin, 211 



Y 



