XVlll CONTENTS 



CHAPTER IV. — Preservation of Pood by Chemicals (MacNeal) 479 



The effects of preservatives upon foods in general, — The process of curing, the period 

 of storage, the after-storage changes. — The chemical preservation of certain foods, — 

 Meats, fish, dairy products, prepared vegetables, and fruits. — The nutritive value 

 of preserved foods. — The effects of food preservatives,~Substances which preserve 

 by their physical action, substances which preserve by their chemieal action, inor- 

 ganic food preservatives, organic food preservatives, substances^dded to foods^to 

 improve the apparent quality. — The legal control of the preservation of foods by 

 chemicals. 



CHAPTER v.— Microbial Food Poisoning (MacNeal) . 488 



General considerations. — Infections of food-producing animals transmissible to man. 

 ^— Human infections transmitted in food. — Food poisoning due to the growth of 

 saprophytic bacteria in the food, — Poisonous meat, sausage, fish, shell fish, milk, 

 cream, cheese, and vegetable food. — The chemical nature of food poisons, 



CHAPTER VI. — MicrcSrganisms of the Digestive Tract (MacNeal) 496 



Introduction. — Microorganisms of certain portions of the alimentary canal, — Micro- 

 organisms of the mouth, microorganisms of the stomach, microorganisms of the 

 intestines, microorganisms of the feces. — General method of study, — Collection of 

 material. 



CHAPTER VII. — The Microbiology of Alcohol and Alcoholic Products (Bioletti) . 506 

 Wine: Grape juice, and wine as culture media. — The microorganisms found on 

 grapes (molds, yeasts, pseudo-yeasts, bacteria). — Microorganisms found in wine, — • 

 Aerobic organisms (mycodermse, acetic bacteria), anaerobic organisms (slime-form- 

 ing bacteria, propionic and lactic bacteria, man;iitic bacteria, butyric bacteria). — 

 Control of the microorganisms, — Before fermentation, during fermentation, after 

 fermentation. — Beer; The raw materials and microflrganisms of brewing, — Grains, 

 yeasts of beer, kinds of beer. — Outline of the processes of brewing, — Introduction, 

 malting (production of enzymes) , work of enzymes and bacteria, fermentation (work 

 of yeasts), after-treatment. — Diseases of beer. — Miscellaneous alcoholic beverages: 

 Cider, perry, fermented beverages of various fruits, hydromel or mead, pombe, ginger 

 heeT.—Distilled alcohol: Introduction, — Uses and sources of alcohol. — Methods, — 

 Preparation of the sugar solution (saccharine raw materials, starchy raw materials) , 



fermentation. ' 



/ 



CHAPTER VIII. — MANyFACTURE of Vinegar (Bioletti) 538 



Acetic fermentation, — Nature and origin of vinegar, vinegar bacteria. — Processes of 

 manufacture, — Raw materials, fermentation, starters and pure"cultures, apparatus, 

 domestic method, Orleans method, Pasteur method, German method* rotating 

 barrels, after treatment. — Diseases. 



CHAPTER IX. — Manufacture of Other Fermented Products (Bioletti) 551 



Preparation and conservation of food material, — Compressed yeast, bread, yeast as 

 food, vegetables, starch, sugar, tobacco. — Preservation and conservation of miscel- 

 laneous products, — Indigo, retting, tanning, 



CHAPTER X. — ^Manufacture of Vaccines (King) ~. 560 



Introduction. — Actively immunizing substances (vaccines),^ — Attenuated viruses, 

 small-pox vaccine, blackleg vaccine, rabies vaccine, Dorset-Niles hog-cholera serum, 

 anthrax vaccines, tuberculosis vaccine. — Bacterial vaccines (bacferins), — Typhoid 

 fever, canine distemper, Asiatic cholera, bubonic plague. — Sensitized vaccines. 



CHAPTER XI. — The Manufacture of Antisera, and Other Biological Products 



Related to Specific Infectious Diseases (King) 575 



Antitoxins, — Diphtheria antitoxin, tetanus antitoxin. — Antimicrobial serums, — ' 

 Antimeningococcic, antistreptococcic, antigonococcic, Dorset-Niles anti-hog-cholera, 

 antirabic, antidysenteric, preservation of antiserums. — Tuberculins, — Koch's tuber- 

 culin (old), other tuberculins, mallein. — Suspensions for the agglutination tests. — 

 Substances used for diagnostic purposes, — ^Luetin, antigen, Schick test. 



