130 Chittenden and Martin—Influence of Temperature on the 
a result of the action of the malt extract on the starch (a)j =163°3°, 
while at 50° C, under the same conditions (a)j = 162°7° and at 60° C. 
(a) j = 164°1°, or in a second experiment, (a) j = 163°7°. These re- 
sults show at 50°C. the formation of a little more maltose than at 
40°, although the difference is very slight; while at 60° C. the amount 
of maltose formed, is less even than at 40° C. Evidently then, the 
maximum amylolytic action of diastase of malt takes place at tem- 
peratures far below 60° C.; even below 55° C. 
At very low temperatures, there is a corresponding difference in 
the action of the two ferments, as is apparent from the results ob- 
tained at 2° C.; the ferment of saliva being comparatively far more 
active at this temperature than the ferment of malt. 
Hence it is apparent throughout, that diastase requires a higher 
temperature than the salivary ferment, in order to act with equal 
vigor ; at the same time it is evident that at the body temperature, say 
40° C., the difference in action between the two ferments is -not 
very great. At 80° C. the diastase of malt still acts upon starch, 
although only slightly; the salivary ferment, however, under the 
conditions of our experiments, does not act at all at 70° C. and only 
slightly at 65° C. With these higher temperatures, it makes con- 
siderable difference in the ultimate result, whether the ferment solu- 
tion is quickly brought to the desired temperature or not, and 
whether it remains long at the temperature in question, before being 
added to the starch solution. Thus, in the action of saliva at 60° C., 
if the ferment be warmed quickly to nearly 60° C., say 59° C., and 
then added to the starch paste at 61° C., as was done in the case of 
Series III, amylolytic action is considerably greater than when the 
saliva is actually brought to 60° and kept there for a moment or so 
to be sure of its constancy. Some variation in the length of time, 
required to bring the ferment solution to the desired temperature, 
was unavoidable, and doubtless, slight variations in the results at 
higher temperatures, occur from this cause. It was not, however, 
our purpose at this time, to heat the ferment in order to induce a 
change in its character, but simply to prevent any alteration in the 
temperature of the starch mixture on addition of the ferment, so 
that the action of the ferment on the starch might take place at a 
constant temperature, 
