A text-book of general bacteriology / by Edwin O. Jordan.

  • Edwin O. Jordan
Date:
1931
Catalogue details

Licence: In copyright

Credit: A text-book of general bacteriology / by Edwin O. Jordan. Source: Wellcome Collection.

    13/830 (page 11)
    CONTENTS Page Chapter 1.—Introduction. 17 The Discovery of Bacteria, 17—The Origin of Bacteriology, 18 — The Scope of Bacteriology, 21.—Biologic Significance, 22. Chapter 2.—Methods of Studying Bacteria. 24 Sterilization of Glassware and Instruments, 24.—Autoclave Steriliza¬ tion, 26.—Discontinuous Sterilization, 27.—Preparation of Culture Media, 28.—Special Media and Biochemical Tests, 37.—The Fermentation Tube, 38.—Thermal Death-point, 40.—Methods for Testing and Standardizing Disinfectants, 41.—Sterilization by Filtra¬ tion, 42.—Methods of Obtaining Pure Cultures, 43.—Technic of Making Plate Cultures, 44.—Dilution, 45.—Separation of Bacterial Species by Heat, 45.—Separation by Animal Inoculation, 45.— Method of Growing Anaerobes, 45.—Animal Inoculation, 47.—Micro¬ scopic Methods, 49.—Study of Pathologic Material, 59.-—Study of Pure Cultures, 59. Chapter 3.—The Structure and Mode of Development of Bac¬ teria.—The Composition of Bacteria. 62 The Morphology of Individual Cells, 62.—Dimensions, 62.—Bacterial Forms and Their Interpretation, 63.—The Finer Structure of Bacteria, 64.—Motility and the Organs of Locomotion, 68.—Growth and Cell- division, 70.—Spore-formation, 72.—The Morphology of Masses of Cells, 74.—The Chemical Composition of Bacteria, 76. Chapter 4.—The Effect of Physical and Chemical Agents upon Bacteria. 78 Temperature Relations, 78.—Light, 81.—Moisture, 82—Oxygen Supply, 83.—Food-supply, 86.—Other Environmental Influences, 88.—Adaptability of Bacteria to Varying Conditions of Life, 89.— Effect of Chemical Substances upon Bacteria, 90.—Disinfectants and Antiseptics, 92—Theory of Disinfection, 95.—Practical Disinfection, 97.—Standardization of Disinfectants, 99.—Recommended Procedures for Disinfection, 100. Chapter 5.—The Effects Produced by Bacterial Growth. 103 Physical Effects, 103.—Chemical Products, 105.—The Production of Pigment, 105.—Enzymes and Fermentation Products, 107.—The Iron Bacteria, 108.—The Sulfur Bacteria, 110.—The Production of Acid and Alkali, 112.—Putrefactive Products, 114.—The Relation of Bac¬ teria to Food Assimilation by Higher Forms of Life, 115.—Ptomaines and Toxins, 116. Chapter 6.—The Classification of Bacteria. 122 Nomenclature, 127.—Variations, 128.