132 Chittenden and Martin—Influence of Temperature on the 
SERIES XII.—SALIVA. 
Temperature. Epes: Wt. Cu in 4. faateine Teale. opnreneal 
50° C. 15 min. 0-0773 gram. 0°1576 gram. 14°18 per cent. 
50 60 0°0765 0°1560 14:04 
55 30 0°0474 070984 8°85 
55 60 0°0414 0°0864 (tor 
Comparing these results with those obtained at like temperatures 
in Series I.-IIL, it is seen that a few minutes exposure at the desig- 
nated temperature, lowers materially the amylolytic power of the 
solution, while doubling the time of exposure does not materially 
affect the result; a fact which is not consistent with the view that 
diminution in amylolytic power, under these conditions, is due to 
gradual destruction of the ferment. 
The following series of experiments, also with saliva, throw ad- 
ditional light on the action of high temperatures on this ferment. 
In these two series, the saliva was exposed to the designated temper- 
ature for the specified time, then cooled to 40° C. and added to the 
starch paste at a like temperature. 
SERIES XIIJ.—SALIVA. 
Time of Total amount Starch 
Temperature. exposure. Wt. Cuin 44. reducing bodies. converted. 
40° C, 0 min, 01081 gram. 0°2200 gram. —«: 19°80 per cent. 
50 30 0°1026 0°2088 18°79 
55 30 0°0986 0°2008 18:07 
60 30 0:0279 0°0596 5°36 
SERIES XIV.—Sativa. 
. Time of Total amount Starch 
Temperature. exposure. Wt. Cu in 4. reducing bodies. converted. 
40° C. 0 min. 01062 gram. 0°2164 gram. 19°47 per cent, 
55 180 00798 071628 14°65 
It would appear from these results, that by exposure of the saliva 
to 50° or 55° C., in the latter case for even 3 hours, and then cooling 
to 40° C. and testing the amylolytic power of the ferment at that 
temperature, less diminution of ferment action is to be observed, 
This speaks still more strongly against destructive action, by simple 
coagulation, and at the same time suggests that not only does expos- 
ure to say 55° C. affect the character of the ferment, but also that the 
action of the ferment so treated, is in a given time different at that 
same temperature from what it is at 40° C., or the temperature of 
maximum action. This latter point, however, which is contrary to 
the law laid down by Brown and Heron* for malt extracts at tem- 
* Liebig’s 'Annalen der Chemie, vol. excix, p. 221. Also, Journal Chem. Soe., 1879. 
