Chapter III The Living Cell
The structure of cells — White blood-corpuscles — The yeast-cell — Epidermis cells — The building up of plants PAGE 10
Chapter IV Putrefaction and Fermentation
The nature of ferments — Organised and unorganised ferments — Classification of organised ferments — General properties of ferments — The alcoholic fermentation — The action of enzymes or unorganised ferments — The destruction of ferments by heat and antiseptics — The products of fermentation — The fermentations of the tannery — Fermentation in bating and puering — Fermentation in the tanning liquors — Moulds and mildews — Control of fermentation PAGE 15