000			01880cam a2200193u 4500
999			_c5600 _d5600
001			9843768
005			20201023110456.0
008			810410s1962 nyua 000 0 eng
040			_cCarP
082			_a589.95 _bB9151
100	1		_aBryan, Arthur H.
245	0	0	_aBacteriology: principles and practice _c/ Arthur H. Bryan, Charles A. Bryan, Charles G. Bryan
250			_a6th ed.
260			_aNew York : _bBarnes & Noble, _c[1962]
300			_a422 p. _billus. _c21 cm.
650		0	_aBacteriology.
942			_cBK
505	0		_a1. P1: Principles of bacteriology 2. History of bacteriology 3. The general characterisitics and classification of bacteria 4. Physiological and chemical caharacteristics as determinative procedure 5. Microscopic examination of bacteria 6. Preparation and inoculsation of culture media 7. Effect of physical and chemical agents on bacteria 8. Yeasts and molds 9. Soil bacteriology 10. Air bacteriology 11. Water bacteriology 12. Sewage and shellfish bacteriology 13. Dairy bacteriology 14. Food bacteriology 15. Veterinary bacteriology 16. Plant pathogens 17. P2: Medical bacteriology 18. The micrococci 19. The streptococci 20. Diplococcus pneumonia and klensiella group 21. Gram-negative cocci (genus Neisseria) 22. The coryne bacterium group 23. The mycobacteria 24. The pasteurella group 25. The hemophilus group 26. The coliform or colon-typhoid-dysentery group and intermediate forms 27. The anaerobic spore-formers 28. Vibrio comma and allied organism 29. The actinomycetes 30. The spirochetes 31. The rickettstae 32. The viruses 33. Virus diseases 34. Bacteriophage 35. Patho-genetic protozoa 36. P3: Infection and immunity 37. Infection 38. Types of immunity 39. Immunological reactions 40. Allergy 41. Preservation of the spread of communicable diseases