Vin CONTENTS. 



mentation and Putrefaction — " Flower of Wine " — " Flower 

 of Vinegar " — Bacteria as Scavengers — Pasteur on Silkworm 

 Disease, and Wine Disease — Germs killed by Carbolic Acid — 

 Origin of Antiseptic Treatment. 



CI-IAPTER IV. 



Bacteria as the Causes of Disease - 75-86 



Anthrax — PoUender — Davaine — Rayer — Laplat and Jaillard's 

 Observations controverted by Davaine — Pyeemia and Sep- 

 ticaemia — Salisbury on Bacteria as the Cause of certain 

 Fevers — Johanna Liiders' and Hallier's Observations on 

 Pleomorphism or Polymorphism — Burdon Sanderson, Hoff- 

 man, and others, state that there is no Connection between 

 Bacteria and the Higher Fungi — Demonstration of Infective 

 Element in Anthrax Blood — Bacteria found in Organs in 

 certain Diseases — Sarcina in Stomach — Specific Organisms — 

 Specific Activities. 



CHAPTER V. 



Fermentation . 87-114 



Fermentation, a Key to the Whole Position — Chemical Fer- 

 mentations — Illustrations — Organic Fermentations — Al- 

 coholic Fermentation — Result of Activity of Living Proto- 

 plasm — Lactic and Butyric Fermentations — Cagniard Latour 

 — Schwann— Reess — Hansen — Liebig's Theory of Fermenta- 

 tion — High Beer — Low Beer — Methed of obtaining Pure 

 Yeasts — Hansen's Classification of the Saccharomyces — Spore 

 Formation — Film Formation — Character of Species of Sac- 

 charomyces — Metschnikofi's Monospora — Torulas. 



CHAPTER VI. 



Fermentation (continued) 115-144 



Soluble Constituents of Yeast — Action of these upon Sugar — 

 Conversion of Glycogen in the Liver and other Tissues — 

 Growth 6f Yeast-Cells in Organic and Inorganic Fluids — 

 Fermentation of Fruit Juice — yErobic and Anaerobic Fer- 

 mentations — Effect of Free Oxygen on Yeast-Cells — Fer- 

 mentation not necessarily equal to Growth of Yeast — 

 Enzyme or Unorganized Ferment a Secondary Function — 

 Function depends partly on Organism, partly on Medium in 

 which it is Growing — Peptonizing Function usually requires 

 presence of Oxygen — Various kinds of Fermentation : Lactic, 

 Urea, Butyric, Ammoniacal, Acetic — Formation of Fatty 

 Acids — Mycoderma Aceti — General Processes of Fermenta- 

 tion — Hoppe-Seyler's Classification. 



