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             DEPARTMENTS OF INSTRUCTION
     Abreviations used in the announcement of courses:
     Yr-Course continues through the year; I-given during the first semester;
   II-given during the second semester; I and II-repeated each semester;
Cr-
   credits, i.e. hours of credit per semester; *-credits to be arranged.
   COURSE RESTRICTIONS. (1) Freshmen and sophomores are not permitted to
enroll in
courses numbered 100 or above: undergraduates may not take courses numbered
200 or
above. (2) Undergraduates below the rank of senior, excepting juniors who
are eligi-
ble for advanced work, are not permitted to carry topical work. (3) Undergraduates
may not receive credit for more than two semesters of seminar in a single
department.
  In some instances a course may be offered in more than one department within
the
College of Agriculture and in departments of other colleges. In such cases
the course
is duplicated in the numerical listing of courses in those departments; likewise
in some
instances the name of the instructor is also duplicated in the faculty list
following the
departmental heading.
                   AGRICULTURAL BACTERIOLOGY
PROFESSORS BALDWIN, chairman, FRAZIER, FRED; ASSOCIATE PROFESSORS MCCOY,
SARLES,
WILSON; ASSISTANT PROFESSORS UMBREIT, MCCARTER; INSTRUCTOR BENEDICT.
  Students majoring in this department may take Medical Bacteriology 102
or 104 or
Veterinary Science 126, and count five of these credits toward the major
requirement.
  1. GENERAL SURVEY OF BACTERIOLOGY. I; 4 cr. Required of all agricultural
stu-
dents. Prerequisite: Chem. Ia. Mr. Sarles.
  2. GENERAL SURVEY. II; 4 cr. For chemistry course students. Prerequisite:
Chem.
lb. Mr. Wilson.
  4. GENERAL SURVEY. II; 4 cr. The relation of microorganisms to foods, domestic
sanitation, and hygiene. Required of professional majors in home economics.
Pre-
requisite: Chem. lb. Miss McCarter.
  100. THESIS. Yr; 2 cr. Prerequisites: Senior standing, Agr. Bact. 1, 2,
or 4, and
consent of instructor. Staff.
  121. DAIRY BACTERIOLOGY. II; 3 cr. The bacteriology of milk and its products.
Prerequisite: Agr. Bact. 1, 2. or 4. or Medical Bact. 102. Mr. Hastings,
Mr. Sarles.
  123. SOIL BACTERIOLOGY. I; 3 cr. Study of soil microorganisms. Prerequisite:
Agr. Bact. 1, 2, or 4, or Medical Bact. 102. Mr. Fred, Mr. Umbreit.
  124. ADVANCED TECHNIQUE. II; 3 cr. Training in special methods of laboratory
technique. Prerequisite: Agr. Bact. 1, 2, or 4, or Medical Bact. 102. Mr.
Sarles.
  125. FOOD BACTERIOLOGY. I; 3 cr. The microbiology of foods and of food
fermenta-
tions. Prerequisites: Agr. Bact. 1, 2, or 4, or Medical Bact. 102. Mr. Frazier.
  126. PHYSIOLOGY OF BACTERIA. II; 3 cr. The chemistry and physics of bacterial
processes. Prerequisite: Agr. Bact. 1, 2. or 4, or Medical Bact. 102. Mr.
Baldwin,
Mr. Umbreit.
  127. INDUSTRIAL MICROBIOLOGY. II; 3 cr. (War Emergency course). (Comple-
mentary with Biochemistry 127.) Principal bacteria, yeasts, and molds of
industrial
importance. Methods of isolating, identifying, and handling stocks and starter
cultures;
conditions affecting their efficiency in industrial application. Prerequisite:
Agr. Bact.
1, 2, or 4, or Medical Bact. 102. Miss McCoy and staff.
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