60 



LAWRENCE T. FAIRHALL AND PAUL M. BATES 



The pancreatic lipase preparation is not wholly satisfactory 

 to work with in this case, as we are more particularly interested 

 in the action of ultra violet rays upon the vegetable lipases occur- 

 ring in the oil naturally. Accordingly similar experiments were 

 made with a lipase from a vegetable source (castor bean lipase). 

 The lipolytic activity of the castor bean lipase was about one 



Fig. 2 



third that of the pancreatic lipase, but relatively'the same effect 

 was obtained on exposing the lipase suspensions in oil to ultra 

 violet rays, namely an effective decrease in enzyme action after 

 exposure. 



THE RATE OF STERILIZATION OF OIL 



In order to obtain an approximation of the rate of sterilization 

 of oil by means of ultra violet rays, portions of an emulsion of 

 Bfsubtilis in olive oil were exposed for different periods of time. 



