140 



H. J. CORPER AND H. C. SWEANY 



gated and about 10 cc. of autolysate withdrawn. This was then 

 replaced by physiological salt solution and the entire tube 

 incubated another three days. The same process was again 

 repeated at nine and twelve days. The autolysate after the 

 various intervals of three, six, nine and twelve days, was divided 

 into two equal portions (1 portion to be heated for control and 

 the other to be retained intact). To each of these was added 



TABLE 1 

 Period of determination after adding substrate 



AGE OF AUTOLYSATE 



Three days < tt 



(T 

 Six days < tt 



(T 

 Nine days s tt 



(T 

 Twelve days ^ tt 



THREE DAYS 



per cent 



109 

 125 



83 

 97 



89 

 97 



91 

 98 



per cent 



94 

 125 



87 

 106 



83 

 100 



97 



NINE DAYS 



per cent 



68 

 121 



•84 

 107 



87 

 103 



87 

 98 



* T designating the test for enzyme and being the percentage of casein recov- 

 ered as CO npared with a standard containing the amount of casein originally 

 added; H, designating the percentage of casein in the heated control as com- 

 pared with the sa ne standard containing the amount of casein originally added. 

 The data are given in this form to rule out any conflicting turbidity or sources 

 of error which may have been occasioned by the autolysate itself. 



When these experiments were performed it was not realized that there were 

 any conflicting turbidities formed or other sources of error and so a test sample 

 was not withdrawn immediately, it being taken for granted that the heated 

 control would suffice for this purpose. 



1 cc. 0.1 per cent sodium caseinate, enough sodium carbonate 

 to make 0.3 per cent, 1 cc. toluene and 1 cc. chloroform. This 

 mixture was incubated at 37 °C., and a definite amount with- 

 drawn after definite intervals of incubation (three, six and nine 

 days) and after precipitation with sulphosalicylic acid tested 

 nepholometrically for casein content. The results are given in 

 table 1. 



