Bacteriology A Text-Book of Microorganisms Second EditionPDF|Epub|txt|kindle电子书版本网盘下载

Bacteriology A Text-Book of Microorganisms Second EditionPDF格式电子书版下载

注意：本站所有压缩包均有解压码： 点击下载压缩包解压工具

CHAPTER Ⅰ-HISTORY AND DEVELOPMENT OF EARLY THEORIES1

Leeuwenhoek (1632-1723)2

The Theory of Spontaneous Generation2

Needham＇s Work3

Spallanzani＇s Work3

Pasteur＇s Work5

The Germ Theory of Fermentation6

Controversy between Pasteur and Liebig8

Early Work in Medical Bacteriology9

Robert Koch10

Louis Pasteur10

Elie Metschnikoff12

Joseph Lister13

Edward Jenner14

Early Work in Agricultural Bacteriology15

Development of the Lens and the Microscope16

Roger Bacon17

Galileo18

Borel，Hooke，Faber18

Athanasius Kircher18

Present-day Situation in Bacteriology21

Bibliography23

CHAPTER Ⅱ-SYSTEMATIC RELATIONSHIPS OF MICROORGANISMS24

Haeckel＇s Proposals24

Characteristics of Plants and Animals25

General Method of Arranging Living Organisms25

Kingdoms，Phyla，Classes，Orders，Families，Tribes25

The Genus (Genera)26

The Species26

Are Bacteria Plants or Animals？27

Arrangement of Contiguous Plant Forms27

Arrangement of Contiguous Animal Forms28

The Fungi27

The Classification of Fungi30

Distribution of Bacteria30

Temporary Habitat30

Where Not Found31

Role of Bacteria in Nature＇s Plan31

Scope of Microbiology32

CHAPTER Ⅲ-THE CELL33

History of Cells33

Plant and Animal Cells33

Protoplasm34

Chemistry of Protoplasm34

Structure of Proteins35

Generrl Properties of Protoplasm36

Morphology of Cells37

Multiplication of Cells39

Sexual Phenomena41

CHAPTER Ⅳ-MORPHOLOGY OF BACTERIA43

Shape and Size of Bacterial Cells43

The Coccaceae44

The Bacteriaceae45

The Spirillaceae48

Size of Bacteria49

Size and Weight of Bacteria50

Higher Bacteria51

Lower Bacteria53

Filterable Viruses53

Bacteriophage54

Mono-，vs．Pleomorphism55

Mutation Forms55

Involution Forms56

Life Cycles57

Structure of Bacteria60

Cytoplasm60

Cell Wall61

Capsules61

Organs of Locomotion62

Brownian Movement64

The Nucleus65

Sporulation67

Formation of a Spore67

Structure of Spores68

Number of Spores Produced68

Properties of Spores68

Germination of Spores69

Method for Demonstrating Presence of Spores71

Reproduction71

Sexual vs．Asexual Reproduction71

Rate of Reproduction72

CHAPTER Ⅴ-CHEMICAL COMPOSITION OF BACTERIA73

Elementary Composition73

Chemical Composition of Different Parts of the Bacterial Cell； The Cell Wall76

The Capsule76

The Cytoplasm76

Spores76

CHAPTER Ⅵ-CLASSIFICATION OF BACTERIA77

Early Classifications of Bacteria77

Difficulties Encountered in Classifications77

Migula＇s Classification of the Bacteria78

Lehmann and Neumann＇s Classification of the Bacteria79

Nomenclature of Bacteria80

Descriptive Chart and Index Number82

Characters Used for Classifying82

Classification Proposed by Committee of Society of American Bacteriologists83

Bergey＇s Modification of the S．A．B．Classification96

Groups of Bacteria113

Aerobic Spore-forming Group114

Bacillus cereus114

Bacillus subtilis115

Bacillus vulgatus117

Bacillus mesentericus119

Bacillus mycoides120

Bacillus megatherium121

Bacillus anthracis123

Anaerobic Spore-forming Bacteria123

Clostridium putrificum123

Clostridium sporogenes124

Clostridium botulinum124

Clostridium welchii125

The Cocacceae125

Micrococcus125

Key to Genus Micrococcus by Hucker126

Micrococcus luteus127

Micrococcus varians127

Micrococcus flavus127

Micrococcus conglomerate127

Micrococcus citreus128

Micrococcus aureus128

Micrococcus aurantiacus128

Micrococcus albus128

Micrococcus tetragenus128

Micrococcus cinnebareus128

Diplococcus pneumoniae128

The Streptococci129

Streptococcus pyogenes and various other Streptococci129

The Lactic Acid Group129

The Typhoid Paratyphoid Group130

The Dysentery Group130

The Colon-aerogenes Group131

The Proteus Group132

The Chromogenic Group132

The Fluorescent Group133

The Acid-fast Group134

The Thermophilic Group135

The Diphtheria Group135

The Spirillum Forms136

CHAPTER Ⅶ-THE MOLDS137

Gross Structure of Molds137

Structure of Hyphae137

Reproduction of Molds137

Asexual and Sexual Spores138

Properties of Mold Spores140

Germination of Mold Spores140

The Mucors140

General Morphology140

Fruiting Bodies142

Key to Common Mucors141

Mucor mucedo143

Mucor rouxii143

Rhiopus nigricans143

Thamnidium145

Thamnidium elegans145

The Penicillium Molds or Blue-green Molds146

Penicillium rogueforti147

Penicillium camemberti149

Key to Penicillium Molds (Thorn)149

The Aspergillus Molds152

Aspergillus glaucus155

Aspergillus globosus155

Aspergillus fumigatus155

Botrytis156

Several Species of Botrytis157

Sachsia albicans157

Oidium158

Alternaria159

Fusarium159

Actinomyces159

Monilia159

Pathogenic Molds or Mold-like Fungi162

Ringworm162

Aspergillosis163

Alternaria Infections163

Actinomycosis163

CHAPTER Ⅷ-THE YEASTS AND RELATED ORGANISMS166

Botanical Position of the Yeasts166

Shapes of Yeast Cells166

Mycelial Structures167

Structure of Yeast Cells168

Cell Membrane168

Nucleus168

Vacuoles169

Granules169

Ascospores and Ascosporulation169

Germination of Ascospores170

Properties of Ascospores170

Reserve Materials170

Reproduction of Yeasts170

Budding170

Transverse Division (Partition)171

Habitat of Yeasts171

Classification of Yeasts172

Hansen-Guilliermond Classification172

Industrial Yeasts173

Industrial Classification of Yeasts173

Preservation of Yeasts174

Yeast-like Fungi175

Therapeutic Use of Yeast175

Pathogenic Yeasts176

CHAPTER Ⅸ-THE PROTOZOA177

Morphology of Protozoa177

Cytoplasm177

Nucleus177

Centrosome178

Nutrition of the Protozoa178

Reproduction of the Protozoa178

Sporulation178

Classification of Protozoa179

Pathogenic Protozoa179

Amebic Dysentery179

Sleeping Sickness179

Malaria180

Texas Fever182

CHAPTER Ⅹ-ACTION OF PHYSICAL AGENTS ON BACTERIA183

Light183

Sunlight83

Effect of Different Colors of the Spectrum184

Ultraviolet Light185

Ⅹ-Rays185

Temperature186

Classification of Bacteria According to Temperature186

Thermophilic Bacteria186

Psychrophilic Bacteria186

Mesophilic Bacteria186

Temperature Characteristics of Individual Organisms187

Maximum temperature187

Minimum Temperature187

Optimum Temperature189

Freezing188

Thermal Death Points189

Relation of Temperature to Chemical Changes191

Destructive Action of High Temperatures192

Dry Heat192

Incineration192

Heating in the Flame192

Hot Air Oven193

Moist Heat193

Boiling194

Free-flowing Steam195

Ironing195

High-pressure Steam196

Pasteurization199

Moisture199

Osmosis and Osmotic Pressure199

Isotonic Solutions200

Hypertonic Solutions200

Hypotonic Solutions201

Pressure201

Agitation203

Gravity203

Electricity204

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

Chemotaxis206

Sterilization and Disinfection208

Characteristics of a Good Disinfectant209

Factors Influencing Disinfection211

Specificity of Disinfectants213

Action of Disinfectants213

The Halogen Compounds214

Chlorine Compounds215

Liquid Chlorine215

Chlorine in the Treatment of Respiratory Infections215

Calcium Hypochlorite215

Iodin Compounds219

Iodin219

Iodoform219

Bromine Compounds219

The Phenolic Group of Disinfectants219

Phenol (Carbolic Acid)220

The Cresols220

Lysol220

Thymol221

Salts of the Heavy Metals221

Mercury Salts222

Mercuric Chloride222

Mercurochrome222

Zinc Salts223

Silver Salts223

Silver Nitrate223

Copper Salts224

Calcium Salts224

Calcium Oxide224

Miscellaneous Compounds224

Hydrogen Peroxide224

Boric Acid225

Ethyl Alcohol225

Glycerol225

Dyes as Disinfectants226

Soaps as Disinfectants226

Standardization of Disinfectants227

Terminal Disinfection (Fumigation)228

CHAPTER Ⅻ-MUTUAL RELATIONSHIPS AMONG MICROORGANISMS231

Symbiosis231

Symbiosis between Bacteria231

Symbiosis between Bacteria and Plants231

Symbiosis between Bacteria and Animals232

Antibiosis232

Antibosis between Bacteria232

Antibiosis between Protozoa and Bacteria233

Parasitism233

Pathogenesis233

Metabiosis234

CHAPTER ⅩⅢ-NUTRITION OF BACTERIA235

Amount of Food Required235

What is Food？235

Foods for Growth and Building Purposes236

Metabolism，Katabolism，and Anabolism236

Anabolism236

Katabolism236

Digestion236

Plant Metabolism237

Animal Metabolism237

Bacterial Metabolism237

Foods for Energy237

Respiration238

Aerobic Respiration238

Anaerobic Respiration239

Aerobic，Anaerobic and Facultative Anaerobic Bacteria239

Intramolecular Respiration239

Intermolecular Respiration240

Fermentation240

Autotrophic，Prototrophic and Heterotrophic Bacteria240

Mineral Foods240

Organic Foods241

Cycles of the Elements241

CHAPTER ⅩⅣ-GROWTH OF BACTERIA243

What is Growth？243

Methods Used for Measuring Growth243

Counting of Plate Colonies243

Counting of Individual Cells244

Measuring the Volume Consumed by the Cells244

Measuring Bacterial Numbers by Estimation of Turbidity244

Growth Histories of Cultures244

The Lag Phase244

Phase of Rapid Growth244

Phase of Decreasing Numbers244

Growth Histories of Single Cells245

Rate of Growth245

Factors Influencing Growth246

Concentration of Food246

Hydrogen-ion Concentration246

Temperature247

Available Moisture247

Accumulation of Waste Products248

Vitamins248

Available Amino Acids248

Surface Tension249

CHAPTER ⅩⅤ-BACTERIAL ENZYMES250

Proof of the Existence of Enzymes250

Extracellular Enzymes250

Intracellular Enzymes250

Nomenclature of Enzymes251

Chemical Changes Brought about by Enzymes252

Intracellular and Extracellular Enzymes252

How Do Enzymes Act？253

Characteristics of Enzymes and Enzyme Reactions253

Systematic Arrangement or Classification of Enzymes255

Hydrolytic Enzymes258

Zymases260

Oxidizing Enzymes260

Reducing Enzymes261

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

Significance of Nitrogen to Life262

The Nitrogen Cycle263

Fixation of Atmospheric Nitrogen263

Outline of the Methods of Nitrogen Fixation264

Biological Methods of Nitrogen Fixation265

Non-Symbiotic Fixation of Atmospheric Nitrogen265

Aerobic Non-Symbiotic Fixation265

Anaerobic Non-Symbiotic Fixation265

Fixation by Higher Plants and Fungi266

Symbiotic Fixation of Atmospheric Nitrogen266

The Nitrogen Fixing Bacterium268

Nodule (Tubercle Formation)268

Relation of Organisms to the Plant268

Parasitism268

Mutual Symbiosis268

Soil Inoculation Methods270

Soil Transfer Method270

Culture Method270

Are there Different Species of Legume Bacteria？271

How is the Nitrogen Transferred to the Plant？271

Nitrification272

Isolation of Nitrifying Bacteria272

Denitrification272

Ammonification273

Decomposition of Proteins273

Putrefaction or Anaerobic Decomposition of Proteins274

Decay or Aerobic Decomposition of Proteins274

Decomposition of Protein Split Products275

Summary of the Nitrogen Cycle277

The Sulfur Cycle277

Production of Hydrogen Sulfide278

Formation from Proteins278

Hydrogen Sulfide from Sulfates278

Oxidation of Hydrogen Sulfide279

Sulfur Bacteria280

Beggiatoa281

Thiothrix281

Non-filamentous Sulfur Bacteria281

CHAPTER ⅩⅦ-THE CARBON CYCLE282

Fermentation283

Lactic Acid Fermentation284

Butyric Acid Fermentation284

Citric Acid Fermentation285

Decomposition of Fats285

Other Cycles of Elements287

CHAPTER ⅩⅧ-SPECIAL PRODUCTS OF METABOLISM288

Formation of Pigments288

Light Formation (Luminescence)288

Heat Formation289

Aromatic Compounds290

CHAPTER ⅩⅨ-BACTERIOLOGY OF AIR291

Microorganisms Present in Air291

Relation between Dust and the Presence of Microorganisms in Air292

Cleaning Efficiency of Vacuum Cleaners293

CHAPTER ⅩⅩ-WATER BACTERIOLOGY294

Definitions and Types of Waters294

Relation of Water to Disease294

Longevity of Disease Bacteria in Water295

Evidences of Pollution295

Sanitary Inspection296

Chemical Method for the Examination of Water296

Bacteriological Methods for the Examination of Water297

Escherichia coli as an Indicator of Pollution297

Aerobacier aerogenes299

Methods of Purification of Public Water Supplies300

Plain Sedimentation300

Sedimentation with Coagulation300

Filtration301

Slow Sand Filters301

Rapid Sand Filters301

Disinfection302

Household Filters302

Home Water Supplies303

Dug，Drilled，and Bored Wells303

Springs，Cisterns305

Disinfection of Small Quantities of Water305

How to Judge the Quality of Private Water Supplies307

How to have Water Analyzed307

Bottled and Mineral Waters308

Bacteriology of Ice308

CHAPTER ⅩⅪ-SEWAGE BACTERIOLOGY310

Bacteria in Sewage310

General Principles of Sewage Treatment310

Preliminary Methods313

Septic Tank313

Cesspool314

Finishing Processes314

Dilution314

Stream Pollution314

Sewage Farming316

Filtration316

Aeration (Activated Sludge)317

Swimming Pools318

CHAPTER ⅩⅫ-BACTERIOLOGY OF MILK AND DAIRY PRODUCTS320

The Importance of a Wholesome Milk Supply320

Bacteria in Milk320

Bacteria in Milk in the Udder321

Factors Influencing Bacteria in Milk322

Methods for Improving Milk Quality322

Sanitary Inspection322

Medical Milk Commissions and Certified Milk322

Pasteurization of Milk325

Methods Used for Determining the Quality of Milk326

Grading of Milk327

Relation of Milk to the Spread of Disease328

Butter329

Cheese330

Ice Cream332

Fermented Milks333

Concentrated Milks334

CHAPTER ⅩⅩⅢ-INDUSTRIAL FERMENTATIONS：USE OR BACTERIA FOR THE PREPARATION OF VARIOUS SUBSTANCES337

Vinegar Fermentation337

Raw Materials for Vinegar Making337

Chemistry and Bacteriology of Vinegar Making338

The Alcoholic Fermentation338

The Acetic Fermentation338

The Acetic Acid Bacteria (Acetobacter)338

Methods of Making Vinegar339

Domestic Method339

The Quick Vinegar Process or German Method340

Orleans Method341

Pasteur Method341

Silage Fermentation341

Textile Fibers341

Linen341

Microbiology of Retting344

Hemp344

Deterioration of Textile Fibers by Bacteria344

Beverages344

Coffee344

Cocoa344

Tea344

Bread345

Chemical Leavening Agents345

Biological Leavening Agents345

Industrial Alcohol347

Acetone347

Butanol347

Glycerol349

Production of Fat by Yeasts349

Lactic Acid350

Hydrogen350

Carbon Dioxide350

Chapter ⅩⅩⅣ-Food Preservation351

Asepsis351

Low Temperatures353

Freezing353

Cold Storage353

Refrigerator354

How Long will Foods Keep in the Refrigerator？354

High Temperatures354

Boiling and Cooking354

Pasteurization355

Canning356

Procedures in Canning358

Raw Materials358

Preparation of Raw Materials358

Grading358

Blanching358

Filling the Can358

Exhausting358

Processing358

Cooling359

How Long Will Canned Foods Keep？360

Home Canning360

Criteria of Satisfactory Canned Foods364

Canning Powders366

Preservation of Foods by the Addition of Chemicals366

Sodium Benzoate367

Boric Acid367

Salting and Pickling368

Sauerkraut368

Cucumber Pickles369

Spices370

Smoking370

Chemicals Formed in Fermentation371

Drying or Dehydration371

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

Care of Food Products373

Allergic Reactions (Idiosyncrasies)373

Foods which are Naturally Poisonous375

Foods Undesirable on Account of Decomposition375

Storing Foods in the Opened Tin Can379

Foods Containing Metallic Salts379

Botulism380

Symptoms of Botulism380

Clostridium botulinum381

Food-borne Infections383

Salmonella enteritidis383

The Paratyphoid Bacilli383

Paratyphoid Fever or Food Infections384

Food Poisoning by Paratyphoid Bacilli384

Contamination of Food by Carriers384

CHAPTER ⅩⅩⅥ-RELATION OF BACTERIA TO DISEASE387

What is Disease？387

Theories of Disease388

Demonic Theory388

Humoral Theory388

Germ or Zymotic Theory388

Zymotoxic Theory389

Types of Disease389

Contagious，Infections-Communicable Diseases390

Diseases of Known and Unknown Etiology391

Koch＇s Postulates390

Descriptions of Common Diseases393

Anthrax393

Chicken Pox394

Cholera395

Diphtheria396

Dysentery (Bacillary)397

Gonorrhea398

Influenza399

Leprosy399

Measles400

Meningococcus Meningitis401

Mumps402

Paratyphoid Fever403

Rabies404

Smallpox404

Scarlet Fever405

Syphilis406

Tetanus406

Tuberculosis (Pulmonary)407

Typhoid Fever408

Whooping Cough409

CHAPTER ⅩⅩⅦ-TRANSMISSION OF INFECTION AGENTS411

Longevity of Disease Bacteria Outside of the Host411

Bacterium typhosum (Eberthella typhi)411

Infections by Carriers412

The Missed Case412

Infection by Fomites413

Books413

Money413

Postage Stamps414

Dishes and Tableware414

Bacteriology of Dishwashing414

Washing Powders414

Bathroom Appliances414

Other Fomites417

Air-borne Infections417

Contact Infections418

Insect-borne Diseases420

Animal-borne diseases423

Glanders423

Tuberculosis424

Food-borne Infections424

Methods of Preventing the Spread of Infection425

Quarantine Methods425

International or Maritime Quarantine425

Federal or Interstate Quarantine426

State Quarantine426

Municipal Quarantine426

Sanitary Cordon，Detention Camp426

Isolation of the Patient426

How Bacteria Leave the Body of the Patient426

in the Urine429

in the Nasal Excretion429

in the Milk429

CHAPTER ⅩⅩⅧ-FACTORS INFLUENCING INFECTION430

Remote Factors430

Heredity430

Age430

Mental State430

Occupation431

Housing Conditions431

Temperature431

Fatigue431

Immediate Factors433

The Subject of Infection433

Resistance433

External Defences434

Skin434

The Infecting Agent (the Parasite)436

Virulence or Infectiosity436

Number of Cells436

Avenue of Infection436

CHAPTER ⅩⅩⅨ-MODES OF BACTERIAL ACTION438

Pure and Single Infections438

Mixed Infections438

Modes of Bacterial Action439

Conditions Affecting Pathogenicity439

Methods by which Bacteria Cause Disease439

Tissue Changes439

Intoxication439

Bacterial Toxins440

Toxin Formation by other Species440

Kinds of Toxins441

Characteristics of Toxins and Toxin Reactions441

Sutrcture of Toxins443

CHAPTER ⅩⅩⅩ-PROTECTIVE SUBSTANCES-IMMUNE BODIES445

Antigens and Antibodies445

Definitions of Terms446

Antitoxins446

Preparation of Antitoxins446

Production of the Antigen (Diphtheria Toxin)447

Animal Used447

Immunizing the Horse447

Collecting the Blood448

Measuring Strength of Toxins and Antitoxins449

Determination of Potency450

Purified Concentrated Antitoxins452

Tests for Purity452

Use of Antitoxins453

Allergic Reactions after Use of Serums454

Size of Dose454

Reasons for Failure of Antitoxins454

How Long Do Antitoxins Remain in the Blood after Injection455

The Schick Test in Diphtheria455

Toxin-Antitoxin Administration457

Different Kinds of Antitoxins458

Botulinus Antitoxin458

Tetanus Antitoxin458

Gas Gangrene (Clostridium Welchii) Antitoxin459

Scarlet Fever Antitoxin459

Dick Test in Scarlet Fever459

Agglutinins460

Demonstration of Agglutinins461

Practical Applications of the Agglutinins461

The Gruber-Widal Reaction461

Identification of Bacteria by Agglutination462

Agglutination Reactions in Blood Transfusion463

Precipitins464

Preparation of Precipitins464

Practical Application of the Precipitins465

Detection of Human Blood465

Detection of Foreign Proteins in Foods466

Separation of Species466

Opsonins467

Normal and Specific Opsonins467

Opsonic Index466

Determination of Opsonic Index468

Lysins469

CHAPTER ⅩⅩⅪ-THEORIES OF IMMUNITY470

Exhaustion Theory470

Noxious Retention Theory470

Metschnikoff＇s Theory of Immunity470

Ehrlich＇s Side-chain Theory of Immunity471

Vaughn＇s Theory472

CHAPTER ⅩⅩⅫ-VARIETIES OF IMMUNITY474

Classification of Methods and Varieties of Artificial Immunity474

Natural Immunity475

Immunity in Utero475

Active and Passive Immunity476

Methods of Artificial Immunity477

An Attack of Disease477

Use of Attenuated Microorganisms478

Attenuated by Animal Passage478

Immunity Methods in Smallpox478

Preparation of Smallpox Vaccine Virus479

Attenuated by Abnormal Temperatures481

Attenuation by Drying481

Attenuation by Weak Antiseptics483

Use of Non-Lethal Doses of Living Bacteria483

Activity Immunity by Injections of Dead Bacteria (Bacterins)484

Preparation of Bacterins or Bacterial Vaccines484

Stock Bacterins and Autogenous Bacterins485

Lipo Bacterins and Saline Bacterins485

Results of Prophylactic Inoculation485

How Long Does Immunity Last after Preventive Inoculation？486

Reasons for Failure487

Sensitized Bacterins488

Active Immunity by the Use of Bacterial Extracts488

Tuberculin488

Use in Diagnosis488

Methods of Passive Immunity489

CHAPTER ⅩⅩⅩⅢ-BACTERIA IN PLANT DISEASES490

General Symptoms of Diseases of Fruits490

Blights：Pear or ＂Fire Blight，＂492

Blight of Lettuce494

Blade Blight of Oats494

Bacterial Blight of Beans495

Leaf Spots：Citrus Canker495

Bacterial Leafspot of Celery496

Bacterial Spot of Tomato496

Bacterial Leafspot of Delphinium497

Rots：Cabbage Rot497

Cauliflower Rot498

Soft Rot of Carrots498

Soft Rot of Muskmelon499

Wilts：Sweet Corn Wilt499

Galls：Crown Gall499

Analogy between Crown Gall of Plants and Animal Cancer501

Control of Plant Diseases502

Appendix505

Bacteriological Literature505

Text Books505

Journals，Proceedings，Monographs，etc508

Glossary511

Topical Outlines for Lectures and Discussions526

Index537