584 
Completed test for B. colt in water, 302 
Compounds in goats’ and human milk, 
364 
Compressed yeast, 216 
— —, microscopic examination, 220 
— —, outline of manufacture, 217 
Concave slides, types, 77 
Concentrated solutions in food prepara~ 
tion, 498 
Condensed milk, 433 
Conjugated proteins, 183 
Conn’s method for bacteria in butter, 428 
Constituents of media, 39 
Coplin’s jars for staining, 80 
Copper salts in disinfection, 139 
Corn agar medium, 50 
Cover glasses, sizes and thicknesses, 5 
Cresol as a disinfectant, 141 
Cystine, decomposition, 245 
—~, structure, 185 
Czapek’s solution, 66 
D 
Dairy score card, 380 
Dakin-Carrel solution in disinfection, 137 
Dark ground illumination, 78 
Deaminization, 243 
De Bary’s classification of bacteria, 95 
Decarboxylation, 243 
Decoction of dried fruits, 59 
Delepine’s method for tubercle bacilli 
in milk, 412 
Derived proteins, 183 
Descriptive chart, 100 
Description of microorganisms, 101 
Detection of foreign proteins, 490 
Determination of the origin of epidemics, 
544 
Development of the Descriptive Chart, 
100 
Dextrose potassium phosphate broth, 47 
Diagnosis of food poisoning, 535 
Dialysis sterilization, 128 
Dialyzed milk, 72 
Diet and the intestinal bacterial flora, 235 
Differential staining of blood films, 87 
Dilution bottles, 2 
— pipettes for blood counts, 15 
INDEX 
Dilutions, 10 . 
Direct vs. plate count on milk, 396 
Dirt in milk, 384 
Disadvantages of “bleach” in water 
treatment, 325 
Disinfectants, standardization, 144 
Disinfection, 131 
— vs. periodic system, 133 
Dissolved oxygen in water, 344 
Doane-Buckley method for leucocytes 
in milk, 410 
Dolt’s agar medium, 50 
— medium, 65 
Dorset’s egg medium, 58 
Dough raising power of bread yeasts, 220 
Dox’s solution for fungi, 65 
Draw tube on microscope, 27 
Dried eggs, 46 
Drigalski and Conradi’s medium, 62 
Dry heat sterilization, 121 
Drying in food preservation, 504 
Dunham’s solution, 47 
Durham’s fermentation tube, 1 
E 
Effect of baking on microorganisms in 
bread, 224 
— — low temperatures on bacteria, 504 
— — pasteurization on bacteria in milk, 
417 
— — pressure in food preservation, 506 
—— — storage on ice cream bacteria, 436 
— — yeast on flavor of bread, 222 
Efficiencies of peptone, 40 
Efficiency of bread yeasts, 220 
Egg-meat mixture for putrefaction, 58 
Ehrenberg’s work on classification of 
bacteria, 94 
Ehrlich’s reaction for indol, 115 
Elements in inorganic compounds, 187 
— of “quality” in milk, 381 
Elsner’s potato medium, 60 
Endo’s agar medium, Kendall’s method, 
52 
— — —, Hygienic Laboratory method, 53 
— ——, Levine’s method, 54 
—~ medium for isolating B. typhosus from 
water, 318 
