Relative Amylolytic Action of Saliva and Diastase of Malt. 133 
peratures above 50° C. we reserve for further investigation. Owing 
to the great difficulty in rendering saliva perfectly neutral, it is possi- 
ble that the observed low result at 55° C. in Series XII. may be due 
to the presence of a trace of either acid or alkaline carbonate. 
Finally, it is to be observed that the majority of the results ob- 
tained, indicate that the influence of different temperatures, on the 
amylolytic action of the salivary ferment, is due rather to change in 
the character of the ferment, than to the direct influence of the 
various degrees of heat upon the cleavage of the starch molecule; 
similar in character to that indicated by the work of O’Sullivan, and 
also of Brown and Heron in the case of malt diastase. 
