CHAPTER Ⅰ-HISTORY AND DEVELOPMENT OF EARLY THEORIES

Leeuwenhoek (1632-1723)

The Theory of Spontaneous Generation

Needham＇s Work

Spallanzani＇s Work

Pasteur＇s Work

The Germ Theory of Fermentation

Controversy between Pasteur and Liebig

Early Work in Medical Bacteriology

Robert Koch

Louis Pasteur

Elie Metschnikoff

Joseph Lister

Edward Jenner

Early Work in Agricultural Bacteriology

Development of the Lens and the Microscope

Roger Bacon

Galileo

Borel，Hooke，Faber

Athanasius Kircher

Present-day Situation in Bacteriology

Bibliography

CHAPTER Ⅱ-SYSTEMATIC RELATIONSHIPS OF MICROORGANISMS

Haeckel＇s Proposals

Characteristics of Plants and Animals

General Method of Arranging Living Organisms

Kingdoms，Phyla，Classes，Orders，Families，Tribes

The Genus (Genera)

The Species

Are Bacteria Plants or Animals？

Arrangement of Contiguous Plant Forms

Arrangement of Contiguous Animal Forms

The Fungi

The Classification of Fungi

Distribution of Bacteria

Temporary Habitat

Where Not Found

Role of Bacteria in Nature＇s Plan

Scope of Microbiology

CHAPTER Ⅲ-THE CELL

History of Cells

Plant and Animal Cells

Protoplasm

Chemistry of Protoplasm

Structure of Proteins

Generrl Properties of Protoplasm

Morphology of Cells

Multiplication of Cells

Sexual Phenomena

CHAPTER Ⅳ-MORPHOLOGY OF BACTERIA

Shape and Size of Bacterial Cells

The Coccaceae

The Bacteriaceae

The Spirillaceae

Size of Bacteria

Size and Weight of Bacteria

Higher Bacteria

Lower Bacteria

Filterable Viruses

Bacteriophage

Mono-，vs．Pleomorphism

Mutation Forms

Involution Forms

Life Cycles

Structure of Bacteria

Cytoplasm

Cell Wall

Capsules

Organs of Locomotion

Brownian Movement

The Nucleus

Sporulation

Formation of a Spore

Structure of Spores

Number of Spores Produced

Properties of Spores

Germination of Spores

Method for Demonstrating Presence of Spores

Reproduction

Sexual vs．Asexual Reproduction

Rate of Reproduction

CHAPTER Ⅴ-CHEMICAL COMPOSITION OF BACTERIA

Elementary Composition

Chemical Composition of Different Parts of the Bacterial Cell； The Cell Wall

The Capsule

The Cytoplasm

Spores

CHAPTER Ⅵ-CLASSIFICATION OF BACTERIA

Early Classifications of Bacteria

Difficulties Encountered in Classifications

Migula＇s Classification of the Bacteria

Lehmann and Neumann＇s Classification of the Bacteria

Nomenclature of Bacteria

Descriptive Chart and Index Number

Characters Used for Classifying

Classification Proposed by Committee of Society of American Bacteriologists

Bergey＇s Modification of the S．A．B．Classification

Groups of Bacteria

Aerobic Spore-forming Group

Bacillus cereus

Bacillus subtilis

Bacillus vulgatus

Bacillus mesentericus

Bacillus mycoides

Bacillus megatherium

Bacillus anthracis

Anaerobic Spore-forming Bacteria

Clostridium putrificum

Clostridium sporogenes

Clostridium botulinum

Clostridium welchii

The Cocacceae

Micrococcus

Key to Genus Micrococcus by Hucker

Micrococcus luteus

Micrococcus varians

Micrococcus flavus

Micrococcus conglomerate

Micrococcus citreus

Micrococcus aureus

Micrococcus aurantiacus

Micrococcus albus

Micrococcus tetragenus

Micrococcus cinnebareus

Diplococcus pneumoniae

The Streptococci

Streptococcus pyogenes and various other Streptococci

The Lactic Acid Group

The Typhoid Paratyphoid Group

The Dysentery Group

The Colon-aerogenes Group

The Proteus Group

The Chromogenic Group

The Fluorescent Group

The Acid-fast Group

The Thermophilic Group

The Diphtheria Group

The Spirillum Forms

CHAPTER Ⅶ-THE MOLDS

Gross Structure of Molds

Structure of Hyphae

Reproduction of Molds

Asexual and Sexual Spores

Properties of Mold Spores

Germination of Mold Spores

The Mucors

General Morphology

Fruiting Bodies

Key to Common Mucors

Mucor mucedo

Mucor rouxii

Rhiopus nigricans

Thamnidium

Thamnidium elegans

The Penicillium Molds or Blue-green Molds

Penicillium rogueforti

Penicillium camemberti

Key to Penicillium Molds (Thorn)

The Aspergillus Molds

Aspergillus glaucus

Aspergillus globosus

Aspergillus fumigatus

Botrytis

Several Species of Botrytis

Sachsia albicans

Oidium

Alternaria

Fusarium

Actinomyces

Monilia

Pathogenic Molds or Mold-like Fungi

Ringworm

Aspergillosis

Alternaria Infections

Actinomycosis

CHAPTER Ⅷ-THE YEASTS AND RELATED ORGANISMS

Botanical Position of the Yeasts

Shapes of Yeast Cells

Mycelial Structures

Structure of Yeast Cells

Cell Membrane

Nucleus

Vacuoles

Granules

Ascospores and Ascosporulation

Germination of Ascospores

Properties of Ascospores

Reserve Materials

Reproduction of Yeasts

Budding

Transverse Division (Partition)

Habitat of Yeasts

Classification of Yeasts

Hansen-Guilliermond Classification

Industrial Yeasts

Industrial Classification of Yeasts

Preservation of Yeasts

Yeast-like Fungi

Therapeutic Use of Yeast

Pathogenic Yeasts

CHAPTER Ⅸ-THE PROTOZOA

Morphology of Protozoa

Cytoplasm

Nucleus

Centrosome

Nutrition of the Protozoa

Reproduction of the Protozoa

Sporulation

Classification of Protozoa

Pathogenic Protozoa

Amebic Dysentery

Sleeping Sickness

Malaria

Texas Fever

CHAPTER Ⅹ-ACTION OF PHYSICAL AGENTS ON BACTERIA

Light

Sunlight

Effect of Different Colors of the Spectrum

Ultraviolet Light

Ⅹ-Rays

Temperature

Classification of Bacteria According to Temperature

Thermophilic Bacteria

Psychrophilic Bacteria

Mesophilic Bacteria

Temperature Characteristics of Individual Organisms

Maximum temperature

Minimum Temperature

Optimum Temperature

Freezing

Thermal Death Points

Relation of Temperature to Chemical Changes

Destructive Action of High Temperatures

Dry Heat

Incineration

Heating in the Flame

Hot Air Oven

Moist Heat

Boiling

Free-flowing Steam

Ironing

High-pressure Steam

Pasteurization

Moisture

Osmosis and Osmotic Pressure

Isotonic Solutions

Hypertonic Solutions

Hypotonic Solutions

Pressure

Agitation

Gravity

Electricity

CHAPTER Ⅺ-RELATION OF CHEMICAL AGENTS TO BACTERIA (DISINFECTION)

Chemotaxis

Sterilization and Disinfection

Characteristics of a Good Disinfectant

Factors Influencing Disinfection

Specificity of Disinfectants

Action of Disinfectants

The Halogen Compounds

Chlorine Compounds

Liquid Chlorine

Chlorine in the Treatment of Respiratory Infections

Calcium Hypochlorite

Iodin Compounds

Iodin

Iodoform

Bromine Compounds

The Phenolic Group of Disinfectants

Phenol (Carbolic Acid)

The Cresols

Lysol

Thymol

Salts of the Heavy Metals

Mercury Salts

Mercuric Chloride

Mercurochrome

Zinc Salts

Silver Salts

Silver Nitrate

Copper Salts

Calcium Salts

Calcium Oxide

Miscellaneous Compounds

Hydrogen Peroxide

Boric Acid

Ethyl Alcohol

Glycerol

Dyes as Disinfectants

Soaps as Disinfectants

Standardization of Disinfectants

Terminal Disinfection (Fumigation)

CHAPTER Ⅻ-MUTUAL RELATIONSHIPS AMONG MICROORGANISMS

Symbiosis

Symbiosis between Bacteria

Symbiosis between Bacteria and Plants

Symbiosis between Bacteria and Animals

Antibiosis

Antibosis between Bacteria

Antibiosis between Protozoa and Bacteria

Parasitism

Pathogenesis

Metabiosis

CHAPTER ⅩⅢ-NUTRITION OF BACTERIA

Amount of Food Required

What is Food？

Foods for Growth and Building Purposes

Metabolism，Katabolism，and Anabolism

Anabolism

Katabolism

Digestion

Plant Metabolism

Animal Metabolism

Bacterial Metabolism

Foods for Energy

Respiration

Aerobic Respiration

Anaerobic Respiration

Aerobic，Anaerobic and Facultative Anaerobic Bacteria

Intramolecular Respiration

Intermolecular Respiration

Fermentation

Autotrophic，Prototrophic and Heterotrophic Bacteria

Mineral Foods

Organic Foods

Cycles of the Elements

CHAPTER ⅩⅣ-GROWTH OF BACTERIA

What is Growth？

Methods Used for Measuring Growth

Counting of Plate Colonies

Counting of Individual Cells

Measuring the Volume Consumed by the Cells

Measuring Bacterial Numbers by Estimation of Turbidity

Growth Histories of Cultures

The Lag Phase

Phase of Rapid Growth

Phase of Decreasing Numbers

Growth Histories of Single Cells

Rate of Growth

Factors Influencing Growth

Concentration of Food

Hydrogen-ion Concentration

Temperature

Available Moisture

Accumulation of Waste Products

Vitamins

Available Amino Acids

Surface Tension

CHAPTER ⅩⅤ-BACTERIAL ENZYMES

Proof of the Existence of Enzymes

Extracellular Enzymes

Intracellular Enzymes

Nomenclature of Enzymes

Chemical Changes Brought about by Enzymes

Intracellular and Extracellular Enzymes

How Do Enzymes Act？

Characteristics of Enzymes and Enzyme Reactions

Systematic Arrangement or Classification of Enzymes

Hydrolytic Enzymes

Zymases

Oxidizing Enzymes

Reducing Enzymes

CHAPTER ⅩⅥ-NITROGEN METABOLISM (CYCLE) SULFUR METABOLISM (CYCLE)

Significance of Nitrogen to Life

The Nitrogen Cycle

Fixation of Atmospheric Nitrogen

Outline of the Methods of Nitrogen Fixation

Biological Methods of Nitrogen Fixation

Non-Symbiotic Fixation of Atmospheric Nitrogen

Aerobic Non-Symbiotic Fixation

Anaerobic Non-Symbiotic Fixation

Fixation by Higher Plants and Fungi

Symbiotic Fixation of Atmospheric Nitrogen

The Nitrogen Fixing Bacterium

Nodule (Tubercle Formation)

Relation of Organisms to the Plant

Parasitism

Mutual Symbiosis

Soil Inoculation Methods

Soil Transfer Method

Culture Method

Are there Different Species of Legume Bacteria？

How is the Nitrogen Transferred to the Plant？

Nitrification

Isolation of Nitrifying Bacteria

Denitrification

Ammonification

Decomposition of Proteins

Putrefaction or Anaerobic Decomposition of Proteins

Decay or Aerobic Decomposition of Proteins

Decomposition of Protein Split Products

Summary of the Nitrogen Cycle

The Sulfur Cycle

Production of Hydrogen Sulfide

Formation from Proteins

Hydrogen Sulfide from Sulfates

Oxidation of Hydrogen Sulfide

Sulfur Bacteria

Beggiatoa

Thiothrix

Non-filamentous Sulfur Bacteria

CHAPTER ⅩⅦ-THE CARBON CYCLE

Fermentation

Lactic Acid Fermentation

Butyric Acid Fermentation

Citric Acid Fermentation

Decomposition of Fats

Other Cycles of Elements

CHAPTER ⅩⅧ-SPECIAL PRODUCTS OF METABOLISM

Formation of Pigments

Light Formation (Luminescence)

Heat Formation

Aromatic Compounds

CHAPTER ⅩⅨ-BACTERIOLOGY OF AIR

Microorganisms Present in Air

Relation between Dust and the Presence of Microorganisms in Air

Cleaning Efficiency of Vacuum Cleaners

CHAPTER ⅩⅩ-WATER BACTERIOLOGY

Definitions and Types of Waters

Relation of Water to Disease

Longevity of Disease Bacteria in Water

Evidences of Pollution

Sanitary Inspection

Chemical Method for the Examination of Water

Bacteriological Methods for the Examination of Water

Escherichia coli as an Indicator of Pollution

Aerobacier aerogenes

Methods of Purification of Public Water Supplies

Plain Sedimentation

Sedimentation with Coagulation

Filtration

Slow Sand Filters

Rapid Sand Filters

Disinfection

Household Filters

Home Water Supplies

Dug，Drilled，and Bored Wells

Springs，Cisterns

Disinfection of Small Quantities of Water

How to Judge the Quality of Private Water Supplies

How to have Water Analyzed

Bottled and Mineral Waters

Bacteriology of Ice

CHAPTER ⅩⅪ-SEWAGE BACTERIOLOGY

Bacteria in Sewage

General Principles of Sewage Treatment

Preliminary Methods

Septic Tank

Cesspool

Finishing Processes

Dilution

Stream Pollution

Sewage Farming

Filtration

Aeration (Activated Sludge)

Swimming Pools

CHAPTER ⅩⅫ-BACTERIOLOGY OF MILK AND DAIRY PRODUCTS

The Importance of a Wholesome Milk Supply

Bacteria in Milk

Bacteria in Milk in the Udder

Factors Influencing Bacteria in Milk

Methods for Improving Milk Quality

Sanitary Inspection

Medical Milk Commissions and Certified Milk

Pasteurization of Milk

Methods Used for Determining the Quality of Milk

Grading of Milk

Relation of Milk to the Spread of Disease

Butter

Cheese

Ice Cream

Fermented Milks

Concentrated Milks

CHAPTER ⅩⅩⅢ-INDUSTRIAL FERMENTATIONS：USE OR BACTERIA FOR THE PREPARATION OF VARIOUS SUBSTANCES

Vinegar Fermentation

Raw Materials for Vinegar Making

Chemistry and Bacteriology of Vinegar Making

The Alcoholic Fermentation

The Acetic Fermentation

The Acetic Acid Bacteria (Acetobacter)

Methods of Making Vinegar

Domestic Method

The Quick Vinegar Process or German Method

Orleans Method

Pasteur Method

Silage Fermentation

Textile Fibers

Linen

Microbiology of Retting

Hemp

Deterioration of Textile Fibers by Bacteria

Beverages

Coffee

Cocoa

Tea

Bread

Chemical Leavening Agents

Biological Leavening Agents

Industrial Alcohol

Acetone

Butanol

Glycerol

Production of Fat by Yeasts

Lactic Acid

Hydrogen

Carbon Dioxide

Chapter ⅩⅩⅣ-Food Preservation

Asepsis

Low Temperatures

Freezing

Cold Storage

Refrigerator

How Long will Foods Keep in the Refrigerator？

High Temperatures

Boiling and Cooking

Pasteurization

Canning

Procedures in Canning

Raw Materials

Preparation of Raw Materials

Grading

Blanching

Filling the Can

Exhausting

Processing

Cooling

How Long Will Canned Foods Keep？

Home Canning

Criteria of Satisfactory Canned Foods

Canning Powders

Preservation of Foods by the Addition of Chemicals

Sodium Benzoate

Boric Acid

Salting and Pickling

Sauerkraut

Cucumber Pickles

Spices

Smoking

Chemicals Formed in Fermentation

Drying or Dehydration

CHAPTER ⅩⅩⅤ-ILLNESS CAUSED BY FOODS (FOOD POISONING AND FOOD INFECTION)

Care of Food Products

Allergic Reactions (Idiosyncrasies)

Foods which are Naturally Poisonous

Foods Undesirable on Account of Decomposition

Storing Foods in the Opened Tin Can

Foods Containing Metallic Salts

Botulism

Symptoms of Botulism

Clostridium botulinum

Food-borne Infections

Salmonella enteritidis

The Paratyphoid Bacilli

Paratyphoid Fever or Food Infections

Food Poisoning by Paratyphoid Bacilli

Contamination of Food by Carriers

CHAPTER ⅩⅩⅥ-RELATION OF BACTERIA TO DISEASE

What is Disease？

Theories of Disease

Demonic Theory

Humoral Theory

Germ or Zymotic Theory

Zymotoxic Theory

Types of Disease

Contagious，Infections-Communicable Diseases

Diseases of Known and Unknown Etiology

Koch＇s Postulates

Descriptions of Common Diseases

Anthrax

Chicken Pox

Cholera

Diphtheria

Dysentery (Bacillary)

Gonorrhea

Influenza

Leprosy

Measles

Meningococcus Meningitis

Mumps

Paratyphoid Fever

Rabies

Smallpox

Scarlet Fever

Syphilis

Tetanus

Tuberculosis (Pulmonary)

Typhoid Fever

Whooping Cough

CHAPTER ⅩⅩⅦ-TRANSMISSION OF INFECTION AGENTS

Longevity of Disease Bacteria Outside of the Host

Bacterium typhosum (Eberthella typhi)

Infections by Carriers

The Missed Case

Infection by Fomites

Books

Money

Postage Stamps

Dishes and Tableware

Bacteriology of Dishwashing

Washing Powders

Bathroom Appliances

Other Fomites

Air-borne Infections

Contact Infections

Insect-borne Diseases

Animal-borne diseases

Glanders

Tuberculosis

Food-borne Infections

Methods of Preventing the Spread of Infection

Quarantine Methods

International or Maritime Quarantine

Federal or Interstate Quarantine

State Quarantine

Municipal Quarantine

Sanitary Cordon，Detention Camp

Isolation of the Patient

How Bacteria Leave the Body of the Patient

in the Urine

in the Nasal Excretion

in the Milk

CHAPTER ⅩⅩⅧ-FACTORS INFLUENCING INFECTION

Remote Factors

Heredity

Age

Mental State

Occupation

Housing Conditions

Temperature

Fatigue

Immediate Factors

The Subject of Infection

Resistance

External Defences

Skin

The Infecting Agent (the Parasite)

Virulence or Infectiosity

Number of Cells

Avenue of Infection

CHAPTER ⅩⅩⅨ-MODES OF BACTERIAL ACTION

Pure and Single Infections

Mixed Infections

Modes of Bacterial Action

Conditions Affecting Pathogenicity

Methods by which Bacteria Cause Disease

Tissue Changes

Intoxication

Bacterial Toxins

Toxin Formation by other Species

Kinds of Toxins

Characteristics of Toxins and Toxin Reactions

Sutrcture of Toxins

CHAPTER ⅩⅩⅩ-PROTECTIVE SUBSTANCES-IMMUNE BODIES

Antigens and Antibodies

Definitions of Terms

Antitoxins

Preparation of Antitoxins

Production of the Antigen (Diphtheria Toxin)

Animal Used

Immunizing the Horse

Collecting the Blood

Measuring Strength of Toxins and Antitoxins

Determination of Potency

Purified Concentrated Antitoxins

Tests for Purity

Use of Antitoxins

Allergic Reactions after Use of Serums

Size of Dose

Reasons for Failure of Antitoxins

How Long Do Antitoxins Remain in the Blood after Injection

The Schick Test in Diphtheria

Toxin-Antitoxin Administration

Different Kinds of Antitoxins

Botulinus Antitoxin

Tetanus Antitoxin

Gas Gangrene (Clostridium Welchii) Antitoxin

Scarlet Fever Antitoxin

Dick Test in Scarlet Fever

Agglutinins

Demonstration of Agglutinins

Practical Applications of the Agglutinins

The Gruber-Widal Reaction

Identification of Bacteria by Agglutination

Agglutination Reactions in Blood Transfusion

Precipitins

Preparation of Precipitins

Practical Application of the Precipitins

Detection of Human Blood

Detection of Foreign Proteins in Foods

Separation of Species

Opsonins

Normal and Specific Opsonins

Opsonic Index

Determination of Opsonic Index

Lysins

CHAPTER ⅩⅩⅪ-THEORIES OF IMMUNITY

Exhaustion Theory

Noxious Retention Theory

Metschnikoff＇s Theory of Immunity

Ehrlich＇s Side-chain Theory of Immunity

Vaughn＇s Theory

CHAPTER ⅩⅩⅫ-VARIETIES OF IMMUNITY

Classification of Methods and Varieties of Artificial Immunity

Natural Immunity

Immunity in Utero

Active and Passive Immunity

Methods of Artificial Immunity

An Attack of Disease

Use of Attenuated Microorganisms

Attenuated by Animal Passage

Immunity Methods in Smallpox

Preparation of Smallpox Vaccine Virus

Attenuated by Abnormal Temperatures

Attenuation by Drying

Attenuation by Weak Antiseptics

Use of Non-Lethal Doses of Living Bacteria

Activity Immunity by Injections of Dead Bacteria (Bacterins)

Preparation of Bacterins or Bacterial Vaccines

Stock Bacterins and Autogenous Bacterins

Lipo Bacterins and Saline Bacterins

Results of Prophylactic Inoculation

How Long Does Immunity Last after Preventive Inoculation？

Reasons for Failure

Sensitized Bacterins

Active Immunity by the Use of Bacterial Extracts

Tuberculin

Use in Diagnosis

Methods of Passive Immunity

CHAPTER ⅩⅩⅩⅢ-BACTERIA IN PLANT DISEASES

General Symptoms of Diseases of Fruits

Blights：Pear or ＂Fire Blight，＂

Blight of Lettuce

Blade Blight of Oats

Bacterial Blight of Beans

Leaf Spots：Citrus Canker

Bacterial Leafspot of Celery

Bacterial Spot of Tomato

Bacterial Leafspot of Delphinium

Rots：Cabbage Rot

Cauliflower Rot

Soft Rot of Carrots

Soft Rot of Muskmelon

Wilts：Sweet Corn Wilt

Galls：Crown Gall

Analogy between Crown Gall of Plants and Animal Cancer

Control of Plant Diseases

Appendix

Bacteriological Literature

Text Books

Journals，Proceedings，Monographs，etc

Glossary

Topical Outlines for Lectures and Discussions

Index