Bacteriology A Text-Book of Microorganisms Second EditionPDF电子书下载

CHAPTER Ⅰ-HISTORY AND DEVELOPMENT OF EARLY THEORIES 1

Leeuwenhoek (1632-1723) 2

The Theory of Spontaneous Generation 2

Needham＇s Work 3

Spallanzani＇s Work 3

Pasteur＇s Work 5

The Germ Theory of Fermentation 6

Controversy between Pasteur and Liebig 8

Early Work in Medical Bacteriology 9

Robert Koch 10

Louis Pasteur 10

Elie Metschnikoff 12

Joseph Lister 13

Edward Jenner 14

Early Work in Agricultural Bacteriology 15

Development of the Lens and the Microscope 16

Roger Bacon 17

Galileo 18

Borel，Hooke，Faber 18

Athanasius Kircher 18

Present-day Situation in Bacteriology 21

Bibliography 23

CHAPTER Ⅱ-SYSTEMATIC RELATIONSHIPS OF MICROORGANISMS 24

Haeckel＇s Proposals 24

Characteristics of Plants and Animals 25

General Method of Arranging Living Organisms 25

Kingdoms，Phyla，Classes，Orders，Families，Tribes 25

The Genus (Genera) 26

The Species 26

Are Bacteria Plants or Animals？ 27

Arrangement of Contiguous Plant Forms 27

Arrangement of Contiguous Animal Forms 28

The Fungi 27

The Classification of Fungi 30

Distribution of Bacteria 30

Temporary Habitat 30

Where Not Found 31

Role of Bacteria in Nature＇s Plan 31

Scope of Microbiology 32

CHAPTER Ⅲ-THE CELL 33

History of Cells 33

Plant and Animal Cells 33

Protoplasm 34

Chemistry of Protoplasm 34

Structure of Proteins 35

Generrl Properties of Protoplasm 36

Morphology of Cells 37

Multiplication of Cells 39

Sexual Phenomena 41

CHAPTER Ⅳ-MORPHOLOGY OF BACTERIA 43

Shape and Size of Bacterial Cells 43

The Coccaceae 44

The Bacteriaceae 45

The Spirillaceae 48

Size of Bacteria 49

Size and Weight of Bacteria 50

Higher Bacteria 51

Lower Bacteria 53

Filterable Viruses 53

Bacteriophage 54

Mono-，vs．Pleomorphism 55

Mutation Forms 55

Involution Forms 56

Life Cycles 57

Structure of Bacteria 60

Cytoplasm 60

Cell Wall 61

Capsules 61

Organs of Locomotion 62

Brownian Movement 64

The Nucleus 65

Sporulation 67

Formation of a Spore 67

Structure of Spores 68

Number of Spores Produced 68

Properties of Spores 68

Germination of Spores 69

Method for Demonstrating Presence of Spores 71

Reproduction 71

Sexual vs．Asexual Reproduction 71

Rate of Reproduction 72

CHAPTER Ⅴ-CHEMICAL COMPOSITION OF BACTERIA 73

Elementary Composition 73

Chemical Composition of Different Parts of the Bacterial Cell； The Cell Wall 76

The Capsule 76

The Cytoplasm 76

Spores 76

CHAPTER Ⅵ-CLASSIFICATION OF BACTERIA 77

Early Classifications of Bacteria 77

Difficulties Encountered in Classifications 77

Migula＇s Classification of the Bacteria 78

Lehmann and Neumann＇s Classification of the Bacteria 79

Nomenclature of Bacteria 80

Descriptive Chart and Index Number 82

Characters Used for Classifying 82

Classification Proposed by Committee of Society of American Bacteriologists 83

Bergey＇s Modification of the S．A．B．Classification 96

Groups of Bacteria 113

Aerobic Spore-forming Group 114

Bacillus cereus 114

Bacillus subtilis 115

Bacillus vulgatus 117

Bacillus mesentericus 119

Bacillus mycoides 120

Bacillus megatherium 121

Bacillus anthracis 123

Anaerobic Spore-forming Bacteria 123

Clostridium putrificum 123

Clostridium sporogenes 124

Clostridium botulinum 124

Clostridium welchii 125

The Cocacceae 125

Micrococcus 125

Key to Genus Micrococcus by Hucker 126

Micrococcus luteus 127

Micrococcus varians 127

Micrococcus flavus 127

Micrococcus conglomerate 127

Micrococcus citreus 128

Micrococcus aureus 128

Micrococcus aurantiacus 128

Micrococcus albus 128

Micrococcus tetragenus 128

Micrococcus cinnebareus 128

Diplococcus pneumoniae 128

The Streptococci 129

Streptococcus pyogenes and various other Streptococci 129

The Lactic Acid Group 129

The Typhoid Paratyphoid Group 130

The Dysentery Group 130

The Colon-aerogenes Group 131

The Proteus Group 132

The Chromogenic Group 132

The Fluorescent Group 133

The Acid-fast Group 134

The Thermophilic Group 135

The Diphtheria Group 135

The Spirillum Forms 136

CHAPTER Ⅶ-THE MOLDS 137

Gross Structure of Molds 137

Structure of Hyphae 137

Reproduction of Molds 137

Asexual and Sexual Spores 138

Properties of Mold Spores 140

Germination of Mold Spores 140

The Mucors 140

General Morphology 140

Fruiting Bodies 142

Key to Common Mucors 141

Mucor mucedo 143

Mucor rouxii 143

Rhiopus nigricans 143

Thamnidium 145

Thamnidium elegans 145

The Penicillium Molds or Blue-green Molds 146

Penicillium rogueforti 147

Penicillium camemberti 149

Key to Penicillium Molds (Thorn) 149

The Aspergillus Molds 152

Aspergillus glaucus 155

Aspergillus globosus 155

Aspergillus fumigatus 155

Botrytis 156

Several Species of Botrytis 157

Sachsia albicans 157

Oidium 158

Alternaria 159

Fusarium 159

Actinomyces 159

Monilia 159

Pathogenic Molds or Mold-like Fungi 162

Ringworm 162

Aspergillosis 163

Alternaria Infections 163

Actinomycosis 163

CHAPTER Ⅷ-THE YEASTS AND RELATED ORGANISMS 166

Botanical Position of the Yeasts 166

Shapes of Yeast Cells 166

Mycelial Structures 167

Structure of Yeast Cells 168

Cell Membrane 168

Nucleus 168

Vacuoles 169

Granules 169

Ascospores and Ascosporulation 169

Germination of Ascospores 170

Properties of Ascospores 170

Reserve Materials 170

Reproduction of Yeasts 170

Budding 170

Transverse Division (Partition) 171

Habitat of Yeasts 171

Classification of Yeasts 172

Hansen-Guilliermond Classification 172

Industrial Yeasts 173

Industrial Classification of Yeasts 173

Preservation of Yeasts 174

Yeast-like Fungi 175

Therapeutic Use of Yeast 175

Pathogenic Yeasts 176

CHAPTER Ⅸ-THE PROTOZOA 177

Morphology of Protozoa 177

Cytoplasm 177

Nucleus 177

Centrosome 178

Nutrition of the Protozoa 178

Reproduction of the Protozoa 178

Sporulation 178

Classification of Protozoa 179

Pathogenic Protozoa 179

Amebic Dysentery 179

Sleeping Sickness 179

Malaria 180

Texas Fever 182

CHAPTER Ⅹ-ACTION OF PHYSICAL AGENTS ON BACTERIA 183

Light 183

Sunlight 83

Effect of Different Colors of the Spectrum 184

Ultraviolet Light 185

Ⅹ-Rays 185

Temperature 186

Classification of Bacteria According to Temperature 186

Thermophilic Bacteria 186

Psychrophilic Bacteria 186

Mesophilic Bacteria 186

Temperature Characteristics of Individual Organisms 187

Maximum temperature 187

Minimum Temperature 187

Optimum Temperature 189

Freezing 188

Thermal Death Points 189

Relation of Temperature to Chemical Changes 191

Destructive Action of High Temperatures 192

Dry Heat 192

Incineration 192

Heating in the Flame 192

Hot Air Oven 193

Moist Heat 193

Boiling 194

Free-flowing Steam 195

Ironing 195

High-pressure Steam 196

Pasteurization 199

Moisture 199

Osmosis and Osmotic Pressure 199

Isotonic Solutions 200

Hypertonic Solutions 200

Hypotonic Solutions 201

Pressure 201

Agitation 203

Gravity 203

Electricity 204

CHAPTER Ⅺ-RELATION OF CHEMICAL AGENTS TO BACTERIA (DISINFECTION) 206

Chemotaxis 206

Sterilization and Disinfection 208

Characteristics of a Good Disinfectant 209

Factors Influencing Disinfection 211

Specificity of Disinfectants 213

Action of Disinfectants 213

The Halogen Compounds 214

Chlorine Compounds 215

Liquid Chlorine 215

Chlorine in the Treatment of Respiratory Infections 215

Calcium Hypochlorite 215

Iodin Compounds 219

Iodin 219

Iodoform 219

Bromine Compounds 219

The Phenolic Group of Disinfectants 219

Phenol (Carbolic Acid) 220

The Cresols 220

Lysol 220

Thymol 221

Salts of the Heavy Metals 221

Mercury Salts 222

Mercuric Chloride 222

Mercurochrome 222

Zinc Salts 223

Silver Salts 223

Silver Nitrate 223

Copper Salts 224

Calcium Salts 224

Calcium Oxide 224

Miscellaneous Compounds 224

Hydrogen Peroxide 224

Boric Acid 225

Ethyl Alcohol 225

Glycerol 225

Dyes as Disinfectants 226

Soaps as Disinfectants 226

Standardization of Disinfectants 227

Terminal Disinfection (Fumigation) 228

CHAPTER Ⅻ-MUTUAL RELATIONSHIPS AMONG MICROORGANISMS 231

Symbiosis 231

Symbiosis between Bacteria 231

Symbiosis between Bacteria and Plants 231

Symbiosis between Bacteria and Animals 232

Antibiosis 232

Antibosis between Bacteria 232

Antibiosis between Protozoa and Bacteria 233

Parasitism 233

Pathogenesis 233

Metabiosis 234

CHAPTER ⅩⅢ-NUTRITION OF BACTERIA 235

Amount of Food Required 235

What is Food？ 235

Foods for Growth and Building Purposes 236

Metabolism，Katabolism，and Anabolism 236

Anabolism 236

Katabolism 236

Digestion 236

Plant Metabolism 237

Animal Metabolism 237

Bacterial Metabolism 237

Foods for Energy 237

Respiration 238

Aerobic Respiration 238

Anaerobic Respiration 239

Aerobic，Anaerobic and Facultative Anaerobic Bacteria 239

Intramolecular Respiration 239

Intermolecular Respiration 240

Fermentation 240

Autotrophic，Prototrophic and Heterotrophic Bacteria 240

Mineral Foods 240

Organic Foods 241

Cycles of the Elements 241

CHAPTER ⅩⅣ-GROWTH OF BACTERIA 243

What is Growth？ 243

Methods Used for Measuring Growth 243

Counting of Plate Colonies 243

Counting of Individual Cells 244

Measuring the Volume Consumed by the Cells 244

Measuring Bacterial Numbers by Estimation of Turbidity 244

Growth Histories of Cultures 244

The Lag Phase 244

Phase of Rapid Growth 244

Phase of Decreasing Numbers 244

Growth Histories of Single Cells 245

Rate of Growth 245

Factors Influencing Growth 246

Concentration of Food 246

Hydrogen-ion Concentration 246

Temperature 247

Available Moisture 247

Accumulation of Waste Products 248

Vitamins 248

Available Amino Acids 248

Surface Tension 249

CHAPTER ⅩⅤ-BACTERIAL ENZYMES 250

Proof of the Existence of Enzymes 250

Extracellular Enzymes 250

Intracellular Enzymes 250

Nomenclature of Enzymes 251

Chemical Changes Brought about by Enzymes 252

Intracellular and Extracellular Enzymes 252

How Do Enzymes Act？ 253

Characteristics of Enzymes and Enzyme Reactions 253

Systematic Arrangement or Classification of Enzymes 255

Hydrolytic Enzymes 258

Zymases 260

Oxidizing Enzymes 260

Reducing Enzymes 261

CHAPTER ⅩⅥ-NITROGEN METABOLISM (CYCLE) SULFUR METABOLISM (CYCLE) 263

Significance of Nitrogen to Life 262

The Nitrogen Cycle 263

Fixation of Atmospheric Nitrogen 263

Outline of the Methods of Nitrogen Fixation 264

Biological Methods of Nitrogen Fixation 265

Non-Symbiotic Fixation of Atmospheric Nitrogen 265

Aerobic Non-Symbiotic Fixation 265

Anaerobic Non-Symbiotic Fixation 265

Fixation by Higher Plants and Fungi 266

Symbiotic Fixation of Atmospheric Nitrogen 266

The Nitrogen Fixing Bacterium 268

Nodule (Tubercle Formation) 268

Relation of Organisms to the Plant 268

Parasitism 268

Mutual Symbiosis 268

Soil Inoculation Methods 270

Soil Transfer Method 270

Culture Method 270

Are there Different Species of Legume Bacteria？ 271

How is the Nitrogen Transferred to the Plant？ 271

Nitrification 272

Isolation of Nitrifying Bacteria 272

Denitrification 272

Ammonification 273

Decomposition of Proteins 273

Putrefaction or Anaerobic Decomposition of Proteins 274

Decay or Aerobic Decomposition of Proteins 274

Decomposition of Protein Split Products 275

Summary of the Nitrogen Cycle 277

The Sulfur Cycle 277

Production of Hydrogen Sulfide 278

Formation from Proteins 278

Hydrogen Sulfide from Sulfates 278

Oxidation of Hydrogen Sulfide 279

Sulfur Bacteria 280

Beggiatoa 281

Thiothrix 281

Non-filamentous Sulfur Bacteria 281

CHAPTER ⅩⅦ-THE CARBON CYCLE 282

Fermentation 283

Lactic Acid Fermentation 284

Butyric Acid Fermentation 284

Citric Acid Fermentation 285

Decomposition of Fats 285

Other Cycles of Elements 287

CHAPTER ⅩⅧ-SPECIAL PRODUCTS OF METABOLISM 288

Formation of Pigments 288

Light Formation (Luminescence) 288

Heat Formation 289

Aromatic Compounds 290

CHAPTER ⅩⅨ-BACTERIOLOGY OF AIR 291

Microorganisms Present in Air 291

Relation between Dust and the Presence of Microorganisms in Air 292

Cleaning Efficiency of Vacuum Cleaners 293

CHAPTER ⅩⅩ-WATER BACTERIOLOGY 294

Definitions and Types of Waters 294

Relation of Water to Disease 294

Longevity of Disease Bacteria in Water 295

Evidences of Pollution 295

Sanitary Inspection 296

Chemical Method for the Examination of Water 296

Bacteriological Methods for the Examination of Water 297

Escherichia coli as an Indicator of Pollution 297

Aerobacier aerogenes 299

Methods of Purification of Public Water Supplies 300

Plain Sedimentation 300

Sedimentation with Coagulation 300

Filtration 301

Slow Sand Filters 301

Rapid Sand Filters 301

Disinfection 302

Household Filters 302

Home Water Supplies 303

Dug，Drilled，and Bored Wells 303

Springs，Cisterns 305

Disinfection of Small Quantities of Water 305

How to Judge the Quality of Private Water Supplies 307

How to have Water Analyzed 307

Bottled and Mineral Waters 308

Bacteriology of Ice 308

CHAPTER ⅩⅪ-SEWAGE BACTERIOLOGY 310

Bacteria in Sewage 310

General Principles of Sewage Treatment 310

Preliminary Methods 313

Septic Tank 313

Cesspool 314

Finishing Processes 314

Dilution 314

Stream Pollution 314

Sewage Farming 316

Filtration 316

Aeration (Activated Sludge) 317

Swimming Pools 318

CHAPTER ⅩⅫ-BACTERIOLOGY OF MILK AND DAIRY PRODUCTS 320

The Importance of a Wholesome Milk Supply 320

Bacteria in Milk 320

Bacteria in Milk in the Udder 321

Factors Influencing Bacteria in Milk 322

Methods for Improving Milk Quality 322

Sanitary Inspection 322

Medical Milk Commissions and Certified Milk 322

Pasteurization of Milk 325

Methods Used for Determining the Quality of Milk 326

Grading of Milk 327

Relation of Milk to the Spread of Disease 328

Butter 329

Cheese 330

Ice Cream 332

Fermented Milks 333

Concentrated Milks 334

CHAPTER ⅩⅩⅢ-INDUSTRIAL FERMENTATIONS：USE OR BACTERIA FOR THE PREPARATION OF VARIOUS SUBSTANCES 337

Vinegar Fermentation 337

Raw Materials for Vinegar Making 337

Chemistry and Bacteriology of Vinegar Making 338

The Alcoholic Fermentation 338

The Acetic Fermentation 338

The Acetic Acid Bacteria (Acetobacter) 338

Methods of Making Vinegar 339

Domestic Method 339

The Quick Vinegar Process or German Method 340

Orleans Method 341

Pasteur Method 341

Silage Fermentation 341

Textile Fibers 341

Linen 341

Microbiology of Retting 344

Hemp 344

Deterioration of Textile Fibers by Bacteria 344

Beverages 344

Coffee 344

Cocoa 344

Tea 344

Bread 345

Chemical Leavening Agents 345

Biological Leavening Agents 345

Industrial Alcohol 347

Acetone 347

Butanol 347

Glycerol 349

Production of Fat by Yeasts 349

Lactic Acid 350

Hydrogen 350

Carbon Dioxide 350

Chapter ⅩⅩⅣ-Food Preservation 351

Asepsis 351

Low Temperatures 353

Freezing 353

Cold Storage 353

Refrigerator 354

How Long will Foods Keep in the Refrigerator？ 354

High Temperatures 354

Boiling and Cooking 354

Pasteurization 355

Canning 356

Procedures in Canning 358

Raw Materials 358

Preparation of Raw Materials 358

Grading 358

Blanching 358

Filling the Can 358

Exhausting 358

Processing 358

Cooling 359

How Long Will Canned Foods Keep？ 360

Home Canning 360

Criteria of Satisfactory Canned Foods 364

Canning Powders 366

Preservation of Foods by the Addition of Chemicals 366

Sodium Benzoate 367

Boric Acid 367

Salting and Pickling 368

Sauerkraut 368

Cucumber Pickles 369

Spices 370

Smoking 370

Chemicals Formed in Fermentation 371

Drying or Dehydration 371

CHAPTER ⅩⅩⅤ-ILLNESS CAUSED BY FOODS (FOOD POISONING AND FOOD INFECTION) 373

Care of Food Products 373

Allergic Reactions (Idiosyncrasies) 373

Foods which are Naturally Poisonous 375

Foods Undesirable on Account of Decomposition 375

Storing Foods in the Opened Tin Can 379

Foods Containing Metallic Salts 379

Botulism 380

Symptoms of Botulism 380

Clostridium botulinum 381

Food-borne Infections 383

Salmonella enteritidis 383

The Paratyphoid Bacilli 383

Paratyphoid Fever or Food Infections 384

Food Poisoning by Paratyphoid Bacilli 384

Contamination of Food by Carriers 384

CHAPTER ⅩⅩⅥ-RELATION OF BACTERIA TO DISEASE 387

What is Disease？ 387

Theories of Disease 388

Demonic Theory 388

Humoral Theory 388

Germ or Zymotic Theory 388

Zymotoxic Theory 389

Types of Disease 389

Contagious，Infections-Communicable Diseases 390

Diseases of Known and Unknown Etiology 391

Koch＇s Postulates 390

Descriptions of Common Diseases 393

Anthrax 393

Chicken Pox 394

Cholera 395

Diphtheria 396

Dysentery (Bacillary) 397

Gonorrhea 398

Influenza 399

Leprosy 399

Measles 400

Meningococcus Meningitis 401

Mumps 402

Paratyphoid Fever 403

Rabies 404

Smallpox 404

Scarlet Fever 405

Syphilis 406

Tetanus 406

Tuberculosis (Pulmonary) 407

Typhoid Fever 408

Whooping Cough 409

CHAPTER ⅩⅩⅦ-TRANSMISSION OF INFECTION AGENTS 411

Longevity of Disease Bacteria Outside of the Host 411

Bacterium typhosum (Eberthella typhi) 411

Infections by Carriers 412

The Missed Case 412

Infection by Fomites 413

Books 413

Money 413

Postage Stamps 414

Dishes and Tableware 414

Bacteriology of Dishwashing 414

Washing Powders 414

Bathroom Appliances 414

Other Fomites 417

Air-borne Infections 417

Contact Infections 418

Insect-borne Diseases 420

Animal-borne diseases 423

Glanders 423

Tuberculosis 424

Food-borne Infections 424

Methods of Preventing the Spread of Infection 425

Quarantine Methods 425

International or Maritime Quarantine 425

Federal or Interstate Quarantine 426

State Quarantine 426

Municipal Quarantine 426

Sanitary Cordon，Detention Camp 426

Isolation of the Patient 426

How Bacteria Leave the Body of the Patient 426

in the Urine 429

in the Nasal Excretion 429

in the Milk 429

CHAPTER ⅩⅩⅧ-FACTORS INFLUENCING INFECTION 430

Remote Factors 430

Heredity 430

Age 430

Mental State 430

Occupation 431

Housing Conditions 431

Temperature 431

Fatigue 431

Immediate Factors 433

The Subject of Infection 433

Resistance 433

External Defences 434

Skin 434

The Infecting Agent (the Parasite) 436

Virulence or Infectiosity 436

Number of Cells 436

Avenue of Infection 436

CHAPTER ⅩⅩⅨ-MODES OF BACTERIAL ACTION 438

Pure and Single Infections 438

Mixed Infections 438

Modes of Bacterial Action 439

Conditions Affecting Pathogenicity 439

Methods by which Bacteria Cause Disease 439

Tissue Changes 439

Intoxication 439

Bacterial Toxins 440

Toxin Formation by other Species 440

Kinds of Toxins 441

Characteristics of Toxins and Toxin Reactions 441

Sutrcture of Toxins 443

CHAPTER ⅩⅩⅩ-PROTECTIVE SUBSTANCES-IMMUNE BODIES 445

Antigens and Antibodies 445

Definitions of Terms 446

Antitoxins 446

Preparation of Antitoxins 446

Production of the Antigen (Diphtheria Toxin) 447

Animal Used 447

Immunizing the Horse 447

Collecting the Blood 448

Measuring Strength of Toxins and Antitoxins 449

Determination of Potency 450

Purified Concentrated Antitoxins 452

Tests for Purity 452

Use of Antitoxins 453

Allergic Reactions after Use of Serums 454

Size of Dose 454

Reasons for Failure of Antitoxins 454

How Long Do Antitoxins Remain in the Blood after Injection 455

The Schick Test in Diphtheria 455

Toxin-Antitoxin Administration 457

Different Kinds of Antitoxins 458

Botulinus Antitoxin 458

Tetanus Antitoxin 458

Gas Gangrene (Clostridium Welchii) Antitoxin 459

Scarlet Fever Antitoxin 459

Dick Test in Scarlet Fever 459

Agglutinins 460

Demonstration of Agglutinins 461

Practical Applications of the Agglutinins 461

The Gruber-Widal Reaction 461

Identification of Bacteria by Agglutination 462

Agglutination Reactions in Blood Transfusion 463

Precipitins 464

Preparation of Precipitins 464

Practical Application of the Precipitins 465

Detection of Human Blood 465

Detection of Foreign Proteins in Foods 466

Separation of Species 466

Opsonins 467

Normal and Specific Opsonins 467

Opsonic Index 466

Determination of Opsonic Index 468

Lysins 469

CHAPTER ⅩⅩⅪ-THEORIES OF IMMUNITY 470

Exhaustion Theory 470

Noxious Retention Theory 470

Metschnikoff＇s Theory of Immunity 470

Ehrlich＇s Side-chain Theory of Immunity 471

Vaughn＇s Theory 472

CHAPTER ⅩⅩⅫ-VARIETIES OF IMMUNITY 474

Classification of Methods and Varieties of Artificial Immunity 474

Natural Immunity 475

Immunity in Utero 475

Active and Passive Immunity 476

Methods of Artificial Immunity 477

An Attack of Disease 477

Use of Attenuated Microorganisms 478

Attenuated by Animal Passage 478

Immunity Methods in Smallpox 478

Preparation of Smallpox Vaccine Virus 479

Attenuated by Abnormal Temperatures 481

Attenuation by Drying 481

Attenuation by Weak Antiseptics 483

Use of Non-Lethal Doses of Living Bacteria 483

Activity Immunity by Injections of Dead Bacteria (Bacterins) 484

Preparation of Bacterins or Bacterial Vaccines 484

Stock Bacterins and Autogenous Bacterins 485

Lipo Bacterins and Saline Bacterins 485

Results of Prophylactic Inoculation 485

How Long Does Immunity Last after Preventive Inoculation？ 486

Reasons for Failure 487

Sensitized Bacterins 488

Active Immunity by the Use of Bacterial Extracts 488

Tuberculin 488

Use in Diagnosis 488

Methods of Passive Immunity 489

CHAPTER ⅩⅩⅩⅢ-BACTERIA IN PLANT DISEASES 490

General Symptoms of Diseases of Fruits 490

Blights：Pear or ＂Fire Blight，＂ 492

Blight of Lettuce 494

Blade Blight of Oats 494

Bacterial Blight of Beans 495

Leaf Spots：Citrus Canker 495

Bacterial Leafspot of Celery 496

Bacterial Spot of Tomato 496

Bacterial Leafspot of Delphinium 497

Rots：Cabbage Rot 497

Cauliflower Rot 498

Soft Rot of Carrots 498

Soft Rot of Muskmelon 499

Wilts：Sweet Corn Wilt 499

Galls：Crown Gall 499

Analogy between Crown Gall of Plants and Animal Cancer 501

Control of Plant Diseases 502

Appendix 505

Bacteriological Literature 505

Text Books 505

Journals，Proceedings，Monographs，etc 508

Glossary 511

Topical Outlines for Lectures and Discussions 526

Index 537