Bacteria / Especially as they are related to the economy of nature, to industrial processes, and to the public health

by Sir George Newman

[24] Pathological Society of London, Transactions, 1897.

[25] Annali d'Igiene Sperimentale, vol. v. (1895), fasc. 4.

[26] Public Health, vol. x., No. 4, p. 130 (1898).

[27] Flügge, Grundriss der Hygiene, 1897.

[28] Zeitschrift für Hygiene, vols. xxiv.-xxvi.

[29] Annales de Micrographie.

[30] E. A. Schäfer, F.R.S., Text-book on Physiology, vol. i., p. 312.

[31] The unorganised ferments are frequently otherwise classified than as above, not according to the locality, but according to the function. The chief are these:—amylolytic, those which change starch and glycogen (amyloses) into sugars, e. g., ptyalin, diastase, amylopsin; proteolytic, those which change proteids into proteosis and peptones, e. g., trypsin, pepsin; inversive, those which change maltose, sucrose, and lactose into glucose, e. g., invertin; coagulative, those which change soluble proteids into insoluble, e. g., rennet; steatolytic, those which split up fats into fatty acids and glycerine, e. g., steapsin.

[32] A chemical change obtained by the action of sulphuric or some other acid, or by the influence of diastase.

[33] Bacteriology and Infective Diseases, Appendix.