CO 



REACTION OF CELLS 



the processes studied in general chemistry and 

 those produced by living organisms or enzymes. 



We are now in a position to consider some 

 chemical processes in which simple cells such as 

 yeast-cells, blood-corpuscles or bacteria act upon or 

 are treated with chemical reagents, namely, the 

 fermentation process by yeast-cells, the haemolysis 

 by means of haemolytic poisons, the agglutination 

 of bacilli by means of agglutinins or their killing 

 by poisons (so-called disinfectants). 



JODLBAUER determined the time which is necessary 

 for the fermentation of a certain quantity of sugar 

 (2 g. in 50 cc.) when different quantities of yeast (in 

 grammes) were added to the sugar solution. He 

 found that the time necessary increases when the 

 quantity of yeast decreases, and in such a manner 

 that the product of these two quantities is constant, 

 as is seen from the following table and the accom- 

 panying diagram (Fig. 13). The ^/-law holds good, 

 which indicates that the reaction is monomolecular. 



TIME OF FERMENTATION (JODLBAUER) 



