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