j2 BACTERIOLOGICAL METHODS 



Biological water analysis. 



Bacteria, number and kind. 

 Diatoms. 

 Desmids. 

 Nostoc. 

 Other algs. 

 Molds; significance of. 

 Bacteriological milk analysis. 

 Quantitative. 



Standards for different geographic areas. 

 Summer and winter standards — temperature standards. 

 Qualitative. 



Pus and blood corpuscles; significance of. 

 Milk diseases. 

 Blue milk. 

 Ropy milk. 



Bad odors, bad taste, etc. 

 Sour milk. 



"Buttermilk" tablets. 

 Kefir, koumys, etc. 

 Bacteriological examination of shellfish. 

 The bacteriological and toxicological examination of meat 



and meat products. 

 The bacteriological examination of eggs and of egg products. 

 Bacteriological examination of mineral waters. 

 Bacteriological examination of pharmaceuticals. 

 Bacteriological examination of sera, vaccines, bacterins, etc. 

 The microscopical and bacteriological examination of syrups. 

 Standardization of disinfectants. 

 Phenol coefficient. 

 Albumen coagulation coefliicient. 

 Toxic coefficient. 



The efficiency value of disinfectants. 

 Biological toxicity tests. 



Upon first consideration it would appear that the bacteriolog- 

 ical methods in food and drugs laboratories might be closely simi- 

 lar to those in hygienic laboratories. Such is the case in a gen- 

 eral way, however, with certain well-defined differences. Whereas 

 the bacteriological work in hygienic laboratories pertains to the 

 prevention of disease and finding the primary causes of disease^ 

 the work in the food and drugs laboratories has to do with the 



