G. McGUIRE AND K. G. FALK 445 



SUMMARY. 



The conditions for the formation of gels from banana extracts were 

 studied. 



Gels were obtained with extracts more alkaline than pH 7.0 with 

 very small quantities of calcium, strontium, and barium salts, the 

 gel formation with these salts decreasing in the indicated order. 



In solutions more acid than pH 6.0, no gels were obtained with 

 these salts. 



Magnesium, lithium, and sodium salts did not cause gel formation 

 either in acid or alkaline solutions. 



Pancreatine gave a gel on incubation with banana extract at pH 

 5.0. 



The gel-forming property of banana extracts was destroyed on 

 boiling. 



We wish to thank the Fruit Dispatch Company for supplying the 

 greater part of the bananas used in this investigation. 



