308 R. H. Chittenden — Ferments of Pineapple Juice. 



ment in a neutral or alkaline solution, on the insoluble antialbumid- 

 like body so conspicuous in an acid digestion ; for while the latter 

 body is also present in neutral and alkaline digestions, the amount 

 seems smaller, and further, the reactions of the two bodies are very 

 much alike. 



Aside from this one point of difference, the products formed in a 

 neutral or alkaline digestion are, so far as we have seen, essentially 

 the same as those formed by pineapple juice of natural acidity. Thus, 

 on boiling a slightly alkaline digestive mixture resulting from the 

 action of the isolated ferment on blood fibrin, and adding a drop or 

 two of acetic acid to facilitate the separation of the coagulum, a 

 clear filtrate was obtained, without trace of reaction with nitric acid, 

 except in the presence of salt, and giving the usual reactions for pro- 

 teose and peptone. Thus, the addition of concentrated salt-solution 

 to the clear filtrate, followed by a few drops of acid gave more or 

 less of a turbidity, readily dissolved on application of heat, reappear- 

 ing on cooling. 



We hope soon to present a more detailed report regarding the 

 properties and composition of the several products resulting from 

 the action of the isolated ferment on egg-albumin, blood fibrin and 

 myosin. 



Sheffield Btological Laboratory of Yale University. 



