note * page 27 Theorie der Fermentwirkungen, Berlin, 1858.Google Scholar

note † page 27 Ueber Gährung, Quelle der Muskelkrqft und Ernährung, Leipsic, 1870.Google Scholar

note * page 29 DieMethodender Bakterien-Forschung,1888; ‘Abschnitte uebor Biologie,’ Die Hygienische Beurtheilung des Trinkwasser, 1887.Google Scholar

note † page 29 Vergleichend-physiologische Vortrage, Heidelberg.

note * page 30 Although the enzyme obtained from yeast can convert only the half of the cane sugar into dextrose, Payen has shown that the living yeast-cells convert the levulose also into dextrose.

note † page 30 Zeit. für Biol., Bd. v. 562.

note * page 31 Arbeiten Physiol. Lab. Würzburg, ii. p. 181.

note † page 31 Verhandlung. d.phys. med. Ges. in Würzburg, Bd. iv. p. 120, 1873.Google Scholar

note ‡ page 31 Pflüger's Archiv, Bd. xiv. p. 395, 1877.Google Scholar

note § page 31 Forster, Central f. Bakt., 1887, vol. ii. No. 12; Fischer, Centra f. Bakt., 1888, vol. iv. No. 3.

note ∥ page 31 Globig, Zeit. für Hygiene, vol. iii. p. 295.

note * page 32 Caneva, Ueber die Schweineseuchen

note * page 33 Annales de l'lnstitut Pasteur, 1887.Google Scholar

note * page 34 Die Mikro-Organismen, page 470, 1886.Google Scholar

note * page 35 Gazette Hebdomadaire, 1887, page 146.Google Scholar

note † page 35 Die Methoden der Bakterien-Forschung, page 299, 1888.Google Scholar

note * page 39 Staphylococcus aureus, when obtained from an abscess, must frequently be cultivated for some time before the pigment faculty returns; other organisms when exposed to the action of the tissues exhibit a temporary loss of the enzyme function. In both cases this may be attributed, in part to an adaptation to the conditions present in the animal organism, and in part to the attenuating influence exerted by the cells.

note † page 39 Cohn's Beiträge zur Biol.d. Pflanzen, Bd. iv., 1887.Google Scholar

note * page 40 Archivf. d. ges. Physiologie, Bd. xlii., 1888.Google Scholar

note † page 40 Zeitschrift für Hygiene, Bd. iv., 1888.Google Scholar

note * page 43 Etudes sur la bière, 1876.Google Scholar

note † page 43 Annales de l'lnstitut Pasteur, 1888Google Scholar

note * page 44 Deutsche med. Wochenschrift, 1881.Google Scholar

note † page 44 Philosoph. Transactions, page 161, 1863.Google Scholar

note ‡ page 44 Philosoph. Transactions, June 18, 1772Google Scholar

note * page 45 Organic matter in nature is, in the process known as putrefaction, resolved by microbes into its simpler constituents, which in the protoplasm of plants are again built up into complex organic bodies. But a part of the organic matter undergoing this process is built up into the substance of the microbes. These, when dead, appear to undergo a process of disintegration, to be ascribed in all probability to the action of their own enzymes, the cellulose ferment which Vignal has found to be secreted by ‘potato-bacilli’ exerting its action on the cell wall, and the peptonising enzyme upon the albuminoid constituents. In this way the constant circulation of organic matter between the animal and vegetable kingdoms may proceed without intermission.

note * page 46 Naegeli, Theorie der Gährung, München, 1879Google Scholar

note * page 47 ‘Saprophytisraus und Parasitismus,’ Berliner klin. Woch., No. 13,1889.Google Scholar

note † page 47 Since then, it has been shown by Woodhead and myself (Comptes Rendus, Dec. 23, 1889) that, if the toxine is antagonised, the tissues are able to come into action, and we have either complete recovery, or the disease is mitigated or prolonged in its course; the microbes on the death of the animal being then found to have undergone a process of attenuation by the action of the cells.Google Scholar

note ‡ page 47 ‘Sur la concurrence vitale des bacilles la fièvre Typhoids et du bacille Charbon,‘ Giorn. Internaz., ix., 1887.Google Scholar

note * page 48 Hueppe, Berliner klin. Woch., Nos. 46 and 47, 1889Google Scholar

note * page 51 This need not be entirely attributed to the direct influence of the temperature on the catalysing processes; the protoplasm, as we have already seen, exhibits a selective action as regards the different substances offered it as food, and it may be that when one process is partially interfered with, a similar power may come into play, and this would exaggerate the direct effect of the temperature. Correlated with these perhaps only quantitative changes which may be catabolic or anabolic in character, the metabolism as a whole may become more or less altered, so that the centre of gravity of the organism becomes as it were shifted. It is to this, probably, that we must refer the fact noted by Schottelius that, when Prodigiosus is grown for a certain time at the higher temperature, it loses the faculty of producing its pigment even when grown at a lower temperature. In a more recent communication he states that, when grown sufficiently long at the lower temperature, the property returned, so that we have here an example of that form of ‘reversion’ which Romanes has recently so ably discussed. Dallinger has found that Infusoria. can be gradually accustomed to withstand very high temperatures, and this adaptation may be associated with a similar change in the metabolism. The ‘tolerance’ which Kossiakoff (Annales de I'Institut Pasteur, No. 10, 1887) has shown that microbes can acquire towards antiseptic agents when previously cultivated in more dilute solutions, is to be referred chiefly to the organisms becoming gradually accustomed to exist without those ‘associations’ and ‘dissociations’ which the chemical substance tends to inhibit, and to a corresponding development of others to take their place. The permanence of this new habit of the organism, when grown again under the old conditions, will depend on the more or less stable nature of the new combination or complex functions which has been evolved. This modification of the organism as a whole, which may result from a change in one direction, and is dependent on

note * page 52 Journal of the Chemical Society, 1888Google Scholar