590 
Relation between bacteria and dirt in 
milk, 384 
— of microscopic to plate count, 407 
—- — pressure to temperature, 122 
— — the 37° to the 20° C. count, 291 
— — water filtration to typhoid fever, 
270 
Relative stability of streams, 347 
Reliability of bacteria tests on milk, 386 
Reporting milk analysis, 395 
Required oxygen in water, 345 
Residue, determination of, in water, 279 
Rettger’s aeroscope, 264 
— method for egg analysis, 467 
Revised method for tomato products, 
520 
Rhizopus, 205 
Rice milk medium, 72 
Ropy bread, 224 
Roszahey’s counting flask, 9 
Routine milk analysis, 393 
-—— steps in bacterial water analysis, 305 
Roux culture flask, 5 
Russell’s medium, preparation of, 52 
— —, use in water analysis, 318 
S 
Sabourand’s agar for yeasts, 51 
Salicylic acid in milk, detection, 371 
Saliva, germicidal action of, 228 
Salt in food preservation, 498 
Sample bottles, 5 
Sampling of milk, 367 
Sanitary inspection in water hygiene, 269 
Saponification number of fats, 199 
Sausage bacteriology, 481 
Savage’s method for bacteria in ice 
cream, 437 
—— — — leucocytes in milk, 409 
—— — — tubercle bacilli in butter, 426 
Scheme for identifying yeasts, 219 
Schneider’s method for bacteria in 
butter, 428 
Score card, 380 
Sediment in milk, 384 
Self-improvement of streams, 340 
Self-rising bread, 223 
Seliwanoff’s reaction for ketoses, 195 
INDEX 
Separation of B. colt and streptococci in 
water, 297 
Serine, 185 
Serum agar, 70 
Serum bouillon, 47 
Sewage streptococci, 296 
Shell membrane of eggs, 453 
Significance of bacterial count in milk, 
385 
Silicate jelly, 117 
Silver citrate, 185 
—, colloidal in disinfection, 185 
— salts as disinfectants, 135 
Sizes and capacities of tin cans, 510 
Slaked lime, 138 
Slides for mounting bacteria, 5 
Slimy bread, 224 
Smear, preparation, 80 
Smillie’s method for anaerobic bacteria, 
20 
Smith’s fermentation tube, 1 
Smoking in food preservation, 497 
Soil extract agar, medium, 49 
— — gelatin medium, 55 
Solubility of oxygen in water, 564 
Sources of water supply, 269 
Souring of milk, 365 
Specific gravities of common acids, 559 
— gravity of milk, 368 
Spherical aberration, 29 
Spore staining, 85 
Springers in canning, 511 
Spronck’s peptone yeast extract, 57 
Stability in streams, 347 
Stabilized gentain violet, 91 
Staining, methods, 81 
—, theory, 79 
Standard aeroscope, 264 
— loops, 7 
Standardization of the microscope, 398 
Starch agar, 60, 62 
— jelly, 61 
Steam sterilization, theory of, 124 
Steel’s method for fecal bacteria, 252 
Sterilization methods, 121 
Stewart’s counting apparatus, 11 
Stiles’ method for egg examination, 463 
Stokes’ method for leucocytes in milk, 
409 
