Page 12 - My FlipBook

Vlll CONTENTS.

I'.^GK
B. Fermentation of Polyvalent Alcohols 25
D. Putrefaction....... 26
C. Fermentation of Fats, Fatty Acids, and Oxyacid
Ptomaines ....... 29
27
F. Ammoniacal Fermentation .... 32
E. Oxidation of Alcohol to Acetic Acid . 31
2. Chromogenic Bacteria ..... 32
G. Nitrification and Denitrification
.
3. Aerogenic Bacteria ...... 34
35
4. Saprogenic Bacteria (Bacteria of Putrefaction) 36

CHAPTER II.

Nutrient Mei>ia for Bacteria in the Oral Cav
1. Saliva " .
2. The Buccal Mucus .
3. Dead Epithelial Cells
4. Tooth-Cartilage
5. The Dental Pulp .
6. Exudations of the Gums
7. Accumulation of Particles of Food

CHAPTER III.

The Development of the Study of Micro-organisms in the Orai
Cavity
fc/ Methods of Bacteriological Investigation
Definitions
Apparatus
Pure Culture
Line Cultures
Dilution Culturc-i .
Test-tube Cultures .
Other Solid Cultuie Medi
Liquid Media .
Application of the Abov Methods to Cultivations from the Human
Mouth
Preparation of Nutrient Gelatine, or Agar-Agar .
Cover-Glass Preparations ......
Examination of Micro-Organisms under the Microscope
Tissue Preparations .......