INDEX 



899 



Water, B. typhosus in, 258 

 bacteria of natural, 255 

 Bact. lactis aerogenes in, 258 

 -borne infections, 665 

 classes of bacteria in, 255 

 coagulating basins, 268 

 decrease of organisms in, 263 

 dilution of, 264 

 filters, 267, 269 

 filtrations, 267, 268, 269 

 food influences, 263 

 from hail, germ content, 261 

 increase of organism in, 263 

 lake, germ content, 262 

 light, influence of, 263 

 microorganisms in, 254, 255 

 Microspira comma in, 258 

 oxidation, influence on germ con- 

 tent, 264' 

 protozoa, influence on germ con- 

 tent, 264 

 purification, by chemicals, 270 

 by heat, 270 

 by ozone, 269 

 from rain, gerrn content, 260 

 from rivers, germ content, 262 

 sea water, germ content, 262 

 sedimentation of, 264, 266, 267 

 sewage, streptococci in, 257 

 from snow, germ content, 261 

 soil bacteria in, 256 

 supply for dairy, 375 

 surface washings in, 256 

 temperature, influence in, 263 

 in upland surface, 262 

 vegetation, influence on germ 



content, 264 

 from wells, germ content, a6i, 270 



Wax fermentation, 318 

 in soil, 318 



Weight of bacteria, 150 



Wells, construction of, 270, 272 

 location of, 270, 271 

 microorganisms in, 261 



White diarrhoea, amoebic, 834 

 bacillary, 754 



Whooping cough, 771 

 Wilt, of curcubits, 627 



Irish potato, 629 



sweet corn, 628 



tobacco, 629 



tomato, 629 

 Wilt disease of Gypsy Moth, 654 

 Wine, 506 



acetic bacteria in, 5 1 2 



aerobic organisms in, 512 



anaei^obic organisms in, 512 



butyric bacteria in, 515 



composition of, 506 



control after fermentation, 521 

 of fermentation, 518 

 on grapes, 515 



defined, 506 



dry, 506 



fermentation, 518 



fortified, 506 



lactic bacteria in, 512 



mannitic bacteria in, 514 



as medium for cultivation, 506 



microorganisins in, 511 



mycodermae in, 511 



propionic bacteria in, 512 



slime-forming bacteria in, 512 



white, 506 



yeasts, 506 

 Wood smoke as preservative, 486 

 Wounds, 741 

 Wisconsin curd test, 424 



X-RAYS, 225 



YAHOURTH, 445 



Yaws, 848 



Yeast, in alcoholic fermentation, 535 



in beer, 71, 524 



in bread, 71, 552 



cell of, 59, 61 



classification of, 59 



compressed, 551 



culture of, 74 



cytology, 61 



differentiation of, 64, 76 



