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30 THE MICRO-OBOANISMS OF THE HUMAN MOUTH.
putrefied meat, fish, glue, and yeast, from old cheese and digest-
ing fibrine, and from pure cultures of pathogenic bacteria, he
isolated a large number of ptomaines, some of which were found
to be non-poisonous, others poisonous in the highest degree. Of
the poisonous ptomaines, the following are deserving of particu-
lar mention
1. Peptotoxine, gained from fibrin, casein, brain-matter, liver,
and muscular tissue.
2. Neurine, from putrefied meat.
3. A base similar to ethylenediamine, from putrefied fish.
4. Muscarine, from the same source.
5. Mjdaleine, and another not distinctly defined ptomaine,
from putrefying parts of corpses.
6. A ptomaine having toxical effects on guinea-pigs, found in
cultures of typhus bacilli on meat-pap, which did not present
any of the characteristic symptoms of putrefaction ; also another
poison called typhotoxicon.
7. Tetanin, from cultures containing principally tetanus bacilli.
This base, which is formed along with profuse quantities of am-
monia, produced the same symptoms in mice, frogs, and guinea-
pigs, which accompany tetanus in man.
The following ptomaines were designated as non-poisonous :
1. Neuridine, in putrefying cheese, meat, and glue.
2. Gadinine, in putrefying fish.
3-6. Cadaverine, putrescine, saprine, choline, in putrefying
parts of corpses.
Brieger furthermore isolated a non-poisonous base from cul-
tures of Staphylococcus pyogenes aureus on meat-pap. Pure
cultures of Streptococcus pyogenes yielded, besides the normal
components of meat (xanthine, etc.), especially large quantities
of trimethylamine.
Vaughan^^ isolated a poisonous alkaloid, which he called tyro-
toxicon, from a cheese which had occasioned extensive j^oisoning,
as well as from the milk and cream used in the preparation of
vanrlla ice-cream, which had also proved poisonous.
The question now arises whether the products which may
possibly be formed in an unclean mouth can exert any deleter-
ious iufiuence on the mucous membrane of the oral cavity, or
30 THE MICRO-OBOANISMS OF THE HUMAN MOUTH.
putrefied meat, fish, glue, and yeast, from old cheese and digest-
ing fibrine, and from pure cultures of pathogenic bacteria, he
isolated a large number of ptomaines, some of which were found
to be non-poisonous, others poisonous in the highest degree. Of
the poisonous ptomaines, the following are deserving of particu-
lar mention
1. Peptotoxine, gained from fibrin, casein, brain-matter, liver,
and muscular tissue.
2. Neurine, from putrefied meat.
3. A base similar to ethylenediamine, from putrefied fish.
4. Muscarine, from the same source.
5. Mjdaleine, and another not distinctly defined ptomaine,
from putrefying parts of corpses.
6. A ptomaine having toxical effects on guinea-pigs, found in
cultures of typhus bacilli on meat-pap, which did not present
any of the characteristic symptoms of putrefaction ; also another
poison called typhotoxicon.
7. Tetanin, from cultures containing principally tetanus bacilli.
This base, which is formed along with profuse quantities of am-
monia, produced the same symptoms in mice, frogs, and guinea-
pigs, which accompany tetanus in man.
The following ptomaines were designated as non-poisonous :
1. Neuridine, in putrefying cheese, meat, and glue.
2. Gadinine, in putrefying fish.
3-6. Cadaverine, putrescine, saprine, choline, in putrefying
parts of corpses.
Brieger furthermore isolated a non-poisonous base from cul-
tures of Staphylococcus pyogenes aureus on meat-pap. Pure
cultures of Streptococcus pyogenes yielded, besides the normal
components of meat (xanthine, etc.), especially large quantities
of trimethylamine.
Vaughan^^ isolated a poisonous alkaloid, which he called tyro-
toxicon, from a cheese which had occasioned extensive j^oisoning,
as well as from the milk and cream used in the preparation of
vanrlla ice-cream, which had also proved poisonous.
The question now arises whether the products which may
possibly be formed in an unclean mouth can exert any deleter-
ious iufiuence on the mucous membrane of the oral cavity, or
