INDEX 
Endospore, observation of, 109 
Enzymes, 118 
— in eggs, 460 
Eosin-brilliant green agar medium, 54 
— -methylene blue agar medium, 54 
Epidemics of paratyphoid fever, 532 
Errors in staining flagella, 85 
Erythrocytes, enumeration, 13 
Esten and Mason’s method for bacteria 
in ice cream, 437 
Estimation of bacteria in tomato prod- 
ucts, 517 
— — dextrose (Allihn’s method), 196 
— — molds in tomato products, 515 
Ethyl acetate reaction for alcohol, 195 
— alcohol, aldehyde reaction, 194 
— —,iodoform reaction, 194 
Evaluation of bleaching powder, 328 
Examination of bread, 224 
—- — canned foods, 511 
— — clams, 489 
— — Hamburger steak, 483 
— — meat, 482 
— — molds, 212 
——~ oysters, 485 
—— — sausage, 483 
~~ — shell fish, 483 
— — tin cans for leaks, 513 
— — water for available chlorine, 329 
F 
Factors influencing bacteria in milk, 375 
——— — eggs, 458 
— — disinfection, 133 
Fasting and intestinal bacteria, 236 
Fats, 197 
—in milk, 368 
Fecal and non-fecal B. coli, 308 
Fehling’s solution, preparation, 195 
— test for reducing sugars, 195 
Fermentation in food preservation, 497 
—~-— the intestinal tract, 240 
— of sugars by streptococci, 295 
— reactions of pure cultures, 117 
— tubes, types, 1 
Fermented milks, 433 
Fermenting powers of yeasts, determina- 
tion of, 220 
Fermi’s culture fluid, 68 
Fernbach’s antitoxin flask, 5 
Ferric chloride test for phenol, 247 
Ferrous sulphate in disinfection, 139 
Filtration through liquids, 128 
— sterilization, 127 
Fine adjustment of the microscope, 26 
Flagella staining, 86 
Flaming sterilization, 122 
Flasks, types of, 5 
Flat sours in canning, 511 
Flavor of butter, 423 
Flours used in bread making, 222 
Fluorescein for tracing water pollution, 
323 
Food-borne epidemics of disease, 542 
Food poisoning, 528 
— preservation, 494 
Formaldehyde in disinfection, 142 
Forms of growth, 102 
Frankel and Voges’ solution, 68 
Trankel’s solution, 64 
Free ammonia in water, determination, 
282 
Freudenreich's flask, 5 
Frost and Ravenel’s test for heated 
milk, 372 ~ 
Frost’s microscopic method for milk 
analysis, 401 
— plate counter, 579, 580 
Frozen eggs, 463 
Fructification in molds, 203 
Fuller and Johnson’s classification of 
water bacteria, 289 
Fungi, 202 
— imperfecti, 202 
G 
Gases in canned foods, 510 
Gastric analysis, 233 
— juice, germicidal action, 229 
Gedding’s method for M. cholere in 
feces, 257 
Gelatin, preparation and composition, 
42, 43 
— agar, 56 
—, colonies, study of, Lil 
— stab, study of, 111 
