INDEX 
Pp 
Paratyphoid fever, 531 
Parietti’s solution, 62 
Partially confirmed test for B, coli in 
water, 301 
Pasteur’s medium, 66 
Pasteurization of milk, 414 
Pathogenic bacteria in river water, 343 
— — and pasteurization of milk, 419 
— streptococci in milk, 422 
Pathogenicity of pure cultures, to ani- 
mals, 117 
— — — —, to plants, 118 
Pea-flour extract, 57 
Penicillium, 207 
Peptone, 40 
— sucrose solution (Buchanan), 57 
Permeability of egg shells, 459 
Petri dishes, types of, 2, 3 
Pettenkofer’s experiment on cholera, 230 
Phenol in disinfection, 141 
— from tyrosine, 243 
Phenylamin, 185 
Phenyl-hydrazine reaction, 196 
Phycomycetes, 202 
Physiological method for dilutions, 219 
Pickling in food preservation, §03 
Piorowski’s culture flask, 5 
Plain milk medium, 71 
Plan of modern corn packing plant, 508 
Plate vs. microscopic count on milk, 396 
Platinum wires, 7 
Polynuclear neutrophilic leucocytes, 89 
Polypeptids, bacterial action on, 190 
Potato agar, 61 
— gelatin, 60 
— infusion, 60 
— mash, 60 
— slant, study of, 111 
— starch jelly, 111 
Pouring plates, 9 ~ 
Prazmowski’s culture flask, 68 
Precipitin test for proteins, 491 
Preparation of common stains, 90 
—— — standard reagents, 554 
Preservation of food by asepsis, 495 
— — -— by concentrated solutions, 498 
Preservatives in milk, 371 
589 
Pressure and head of water, 565 
Presumptive test for B. coli, 301 
Procedure for B. coli identification at 
Cincinnati, 313 
— — studying water bacteria, 287 
Process of canning, 507 
Processing canned foods, 509 
Proline, 187 
Properties of ice, 336 
Proskauer and Beck’s culture medium, 
68 
Protargol in disinfection, 185 __ 
Proteins, bacterial action on, 189 
-—-, color reactions of, 191 
—, in milk, 371 
—, precipitation reactions, 192 
—, structure of, 184 
* Prune decoction, 57 
Pseudo yeasts, 213 
Ptomaines, 529 
Pure cultures, invigoration of, 108 
— —, isolation of, 10 
— —, methods of study, 108 
— -—-, transferring, 10 
— water, 271 
Putrefaction in the intestines, 243 
Putrescine, 529 
Q 
Qualitative tests for elements in pro- 
teins, 189 
—~ estimation of fecal indol, 246 
“Quality” in milk, 379 
Quinone in disinfection, 143 
R 
Rack for fermentation tubes, 1 
Raisin gelatin, 56 
‘| Rating of oysters, 487 
Raulin’s solution for molds, 66 
Reaction in milk cultures, 114 
Reagents, preparation of, 554 
Red corpuscles, 13 
Reddening of cod, 503 
Redfield’s medium, 59 
Reed’s methods for leucocyte in milk, 409 
Reichert-Meissl number of fats, 199 
