i= 
122 Chittenden and Cummins—Influence of various Substances 
Quinine sulphate, Cinchonine sulphate and Cinchonidine sulphate. 
The following table of results shows the action of these three salts: 
‘ Undigested Fibrin Relative ‘proteo- 
Alkaloid salt. residue. digested. lytic action. 
0 04679 gram. 53°21 per cent. 100°0 
(Q).. Ho80,+ 7H,0. 
0:05 per cent. 0°4811 51°89 97°5 
0°5 0°6310 36°90 69°3 
2°0 0°7600 24°00 45°] 
(Ci)... H.SO, + 2H,0. 
0°05 0°4868 51°32 96°4 
0°5 0°6409 35°91 67°4 
2°0 0°8327 16°73 314 
(Cidine), . H»SO,+3H,0. 
0:05 0°4467 54°33 104°0 
0°5 05977 40°23 75°6 
2°0 0-7 707 22°93 43°0 
Cinchonidine, in the smallest percentage, causes a slight accelera- 
tion in proteolytic action; retardation is also less marked with 0°5 
per cent, than in the case of the other two alkaloids. Otherwise the 
results are much alike. 
On the opposite page is a table showing relative action of the 
various salts on the proteolytic power of the ferment, compared 
with the action of the controls expressed as i00. 
O. Nasse,* by a study of the influence of various salts (inorganic) 
on fermentation, particularly their influence on the amylolytic action 
of the salivary ferment, pancreatic ferment, and the invert ferment 
of yeast, came to the conclusion that there is a manifest and import- 
ant dependence on the part of the ferments in question, in their 
action, on the presence of salt molecules, and moreover, that this 
dependence is specific for each individual ferment; that the quantity, 
as well as the quality of a salt, exercises a specific influence upon 
each ferment. 
Our own results, with still different ferments, and with a larger 
number of substances, both related and more varied in character, all 
testify to the truth of this statement, viz: that the unorganized fer- 
ments are much influenced by the presence of salts, and moreover, 
that there is no distinct relationship among the ferments in question 
in their behavior towards the various salts experimented with, as a 
study of the three tables of comparisons show. Thus one and the 
same salt may affect two ferments in quite a different manner, as seen 
* Pfliiger’s Archiv, vol. xi, p. 157. 
