Bacteriology for Students in General and Household Science

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The Macmillancompany, 1930 - Bacteriology - 532 pages
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Contents

CHAPTER PACE
1
ORGANISMS USUALLY INCLUDED IN A DISCUS
15
MORPHOLOGY OF THE BACTERIA
21
HOW BACTERIA ARE NAMED AND CLASSIFIED
36
MORPHOLOGY OF THE YEASTS
60
MORPHOLOGY OF THE MOLDS
72
CHAPTER PAGE
83
DISTRIBUTION OF MICROORGANISMS
99
Lactic Organisms The Genus Streptococcus
278
tion Citric Acid Fermentation Oxalic Acid Fer
291
CHANGES PRODUCED BY ORGANISMS
302
RELATION OF MICROORGANISMS
312
CHAPTER
323
RESISTANCE OF THE BODY TO DISEASE
330
MICROORGANISMS NORMAL TO
358
CLASSIFICATION OF DISEASEPRODUCING
365

ORGANISMS
105
USES AND PREPARATION OF CULTURE MEDIA
111
PURE CULTURE METHODS IN BACTERIOLOGY
122
STUDY OF PHYSIOLOGICAL CHARACTERS
139
CHAPTER PACE
148
EFFECTS OF ENVIRONMENT UPON MICRO
159
EFFECTS OF PHYSICAL AGENCIES ON MICRO
165
RELATIONSHIP OF MICROORGANISMS
176
SECTION IV
195
CHEMICAL CHANGES PRODUCED BY MICRO
202
GENERAL DISCUSSION OF FERMENTATION
208
CHAPTER PACK
212
MICROORGANISMS AND FOOD PRESERVA
225
CHANGES PRODUCED BY MICROORGANISMS
240
CHANGES PRODUCED BY MICROORGANISMS
250
GROUP OF SPECIFIC COCCI
380
Neisseria gonorrhoea
387
CHAPTER PACE
389
INTESTINAL OR COLONTYPHOID GROUP
397
UNDULANT FEVER ABORTION GROUP
414
PATHOGENIC SPOREPRODUCING ORGAN
432
VIBRIO AND SPIROCHETE GROUPS
440
PATHOGENIC PROTOZOA
448
DISEASES WHOSE CAUSES ARE UNKNOWN
455
WATER CONTAMINATION EXAMINATION
462
AIR CONTAMINATION AND EXAMINATION
477
MILK ITS CONTAMINATION AND EXAM
483
LI FOOD EXCEPTING MILK ITS CONTAMINA
494
INDEX OF PERSONS
519
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