of Diastase of Malt, as modified by various conditions. 55 
ing experiments, which we have repeated many times, testify to the 
accuracy of this statement: 
Per cent. Per cent. Total amount Starch 
Peptone. combined HCl. Wt. Cuin 4. reducing bodies. converted. 
0°2 0 0°2118 gram, 04356 gram. 39°20 per cent. 
0-2 0-0003 0°2168 04460 40°14 
0°2 070005 0°2115 0°4348 Shr 
0°2 00030 0°2165 04454 40°18 
0°2 00050 0°2175 0°4478 40°30 
0:2 0 01730 0°3540 31°86 
0-2 0-0003 01726 0°3532 31°78 
0°2 0°0005 071802 0°3688 Bact 
0-2 _  0°0010 0-1794 0°3672 33°04 
G35) 00030 01765 0°3610 32°49 
0-2 0:0050 O-1775 0°3632 32°68 
Acceleration in amylolytic action is here quite noticeable; the pep- 
tone, however, is in considerable excess. As the peptone approaches 
saturation, retardation commences as is shown by the following ex- 
periments ; such a point being reached, however, retardation can be 
completely prevented by increasing the amount of peptone. 
Per cent. Per cent. Total amount Starch 
Peptone. combined HCl. Wt. Cuin 4. reducing bodies. converted. 
0-2 0 0°1716 gram, 0:3508 gram. 31°57 per cent. 
0°2 0°008 071732 0°3424 30°81 
0°2 0°010 071631 0°3334 30°00 
0-2 0-612 0°1442 0°2940 26°46 
0°5 0 0°1633 0°3338 30°04 
0°5 0012 071652 0°3376 30°38 
0°5 0°025 071170 0°2384 21°45 
The peptone employed in this last experiment required 11°8 c. c. of 
0-1 per cent. hydrochloric acid to completely saturate 0°2 gram, con- 
sequently in the fourth experiment the peptone was more than com- 
pletely saturated with acid, but the amount of free acid could have 
been only 0°0002 per cent. In the last experiment, however, retard- 
ing action is due wholly to acid-peptone, no free acid at all being 
present. Increasing the percentage of combined acid still further, 
the proteid matter at the same time being just saturated, causes far 
greater retardation in the action of the ferment. 
aN combined HCI. Wt. Cuin 4. SE alee: ieee 
0°5 0 0°1607 gram. 0°3282 gram. 29°53 per cent. 
0°5 0-012 0°1661 0°3394 30°54. 
0°5 0015 0°1670 0°3412 28°70 
0°5 0°025 0°1202 02448 22°03 
0°5 0:035* 00317 0 0674 6°06 
* With this percentage the peptone is exactly saturated with acid, 
