Bacteria Especially as they are related to the economy of nature to industrial processes and to the public health
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Language
English
ISBN
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BACTERIA
PREFACE
CONTENTS
ILLUSTRATIONS
INTRODUCTION
CHAPTER I
THE BIOLOGY OF BACTERIA3
THE INFLUENCE OF EXTERNAL CONDITIONS ON GROWTH OF BACTERIA
CHAPTER II
BACTERIA IN WATER
THE CHIEF DISEASE ORGANISMS FOUND IN WATER
NATURAL PURIFICATION OF WATER
ARTIFICIAL PURIFICATION OF WATER
THE BACTERIOLOGY OF SEWAGE AND SEWAGE-POLLUTED WATERS
CHAPTER III BACTERIA IN THE AIR
METHODS OF EXAMINING AIR FOR BACTERIA
CHAPTER IV BACTERIA AND FERMENTATION
1. Alcoholic Fermentation.
2. Acetous Fermentation.
3. Lactic Acid Fermentation.
4. Butyric Acid Fermentation.
5. Ammoniacal Fermentation (see under Soil).
CHAPTER V BACTERIA IN THE SOIL
THE QUALITATIVE ESTIMATION OF BACTERIA IN THE SOIL
CHAPTER VI BACTERIA IN MILK, MILK PRODUCTS, AND OTHER FOODS
METHODS OF PRESERVING MILK
BACTERIA IN MILK PRODUCTS
BACTERIA IN OTHER FOODS
CHAPTER VII THE QUESTION OF IMMUNITY AND ANTITOXINS
CHAPTER VIII BACTERIA AND DISEASE
CHAPTER IX DISINFECTION
APPENDIX
FOOTNOTES:
INDEX
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