322 



INDEX 



Esters, 5, 6, 54, 59 ; decomposition 



of, 172, 173, 174 

 Ethereal salts, 5 

 Ethers, 55 

 Ethyl acetate, 5 



alcohol, 154, 155 



esters, 192, 193 

 Extra-cellular enzyme, 127 

 Extraordinary ray, 69 



Eabmyard mautjee, 256, 257, 258, 

 259 



Fat digestion, 2 



Fat-splitting enzyme, 169 



Fats, 187 ; decomposition of, 287 



Fatty acid, 2 



Fehling solution, preparation of, 

 112 ; test, for ouprio oxide re- 

 ducing power. 111, for maltose, 95, 

 for progress of saocharification, 

 103, for reducing sugar, 90 ; use 

 in determining invert sugar, 126, 

 128, for detection of amylase in 

 saliva, 124, for titration in amy- 

 lase reaction, 116-117 



Fenton, 267 



Fibrin, 179 



ferment, 179 



Fibrinogen, 179, 208 



Fibroin, 209 



Fischer, Emit, on alanin, 195 ; on 

 amino-acids and polypeptides, 

 192 ; on gluoosides, 96-99 ; on 

 serin, 197 ; on sugar chemistry, 

 80, 90 ; on syntheses by enzyme 

 action, 14, 129 pi 



Fischer and Armstrong, 129 



Five-carbon alcohols, 93 

 sugars, 93 



Flagellae, 31 



Flax, retting of, 168 



Formaldehyde, 83, 84, 145 266 

 267 



Formalin, 145 



Formic acid, 154 



Fractional orystaUisation, 49, 50, 91 



Frankland, Sir Edward, 223, 224 



Frankland, Percy, on bacteria, 20 ; 

 on denitrification, 229 ; on silica 

 jelly, 25, 220-221 

 and Macgregor, fermentation of 

 calcium lactate, 150-157 



Freudenreioh flask, 32, 33 



Fructose fruit sugar or laevuloae — 

 acid fermentation of, 154 ; fer- 

 mentation by yeast juice, 137, 

 in presence of phosphates, 143 ; 

 preparation of, 92 ; product of 

 inversion of cane sugar, 94, 126, 

 131, of plant assimilation, 269 



G.P.B., 23, 27 



Galactose, 92, 94, 130, 143, 144, 164 



Gage (see Clark), 210 



Gaunt, P., 227 



Gay Lussac, 37, 133, 134 



Gayon and Dupetit, 229, 231 



Gelatine culture medium, 20, 23, 



26, 30 

 Germ, 101, 120 

 Glacial acetic acid, 1 

 Globulin, 179, 183 

 Glucase, 128 

 Glucosamin, 201 

 Glucose {see Dextrine) 

 Glucose-osazone, 89 

 Glucose-osone, 89 



Glucosides, 96, 97, 98, 99, 136, 247 

 Glutaminio acid, 198 

 Glycerine or Glycerol, 2, 8, 34, 85, 



86, 169, 170 

 Glycerolaldehyde, 85 

 Glycerol ester, 169 

 Glyoerose, 86 

 Glycoool or glycin, 56, 86, 192, 193, 



194 

 Glycol, 85, 86 

 Glycolaldehyde, 85 

 GlycoUic acid, 87 

 Glycoproteids, 209 

 Glycyl-glyoin, 202 

 Glyoxylic acid, 268 

 Gartner, 176 

 Granulose, 100 

 Grape sugar (see Dextrose) 

 Grapes, 132, 133 

 Green tea, 250 

 Gruyere cheese, 278 

 Guanidin, 198 

 Guanin, 200 

 Guiachum resin, 104, 105 



HAEMOGLOBIN, 208 



Hammersten, 179 



