132 V. H. YOUNG 



4. After inulin, soluble starch is the most efficient of the sub- 

 stances used, in the stimulation of inulase formation, while glu- 

 cose is least efficient. 



5. Substances which are more nearly related in their chemical 

 structure appear to be more efficient in stimulating enzyme forma- 

 tion than are substances not closely related. 



6. The production of inulase may be increased or decreased 

 within certain limits by changing the amount of inulin in the cul- 

 ture medium, but this effect is by no means proportional to the 

 increase or decrease in the amount of inulin. 



7. Glucose in the presence of inulin appears to be without 

 effect on inulase production. 



8. The production of inulase does not appear to be in any 

 way a starvation phenomenon. 



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