( 435) 
On comparing (1) and (2) it appears again, that by passing air 
through the mixture of blood and dust-shaped lipanine-ascites- 
emulsion, disappearance of fat takes place. 
On comparing (2) and (3) it appears that by non-conduction of 
air, some fat is transformed as well. This transformation occurs 
whilst the drying is going on, as long as the temperature still 
remains below the transformation-temperature of the ferment. 
(4) and (5) show, that conduction of air through the mixture of 
blood and dust-shaped lipanine-serum-emulsion, causes no transfor- 
mation of fat, which is confirmed by the results drawn from (6). 
Finally the comparison of (6) and (3) proves, that without the 
aid of blood, the passing through of air is not efficient to make the 
fat disappear. Considering the results of the different experiments, 
there is no doubt, that in the examined ascites-liquid a substance 
exists which appears able to transform fat, and which, with the aid 
of bloodeorpuseles and with access of oxygen, performs the change. 
ConnsreiIn and Micuainis are of opinion that this substance, 
with which they obtained such a transformation of the chyle-fat, is 
contained in the blood which was used by them. 
Closely considering their experiments it strikes us that they have 
no right to maintain this conclusion. For when they observe that 
after mixing blood with chyle, fat disappears from the latter, it is 
notwithstanding possible, that the ferment is not present in the 
blood, but in the chyle. It must seem strange that the authors have 
not considered this possibility, because no fat disappeared from 
the mixtures of milk and blood and from codliver-oil-emulsions with 
blood. The authors have tried to explain this latter fact by taking 
for granted, that the fat would be present in the chyle in a more 
finely divided condition. Meanwhile this explanation does not seem 
satisfactory to the investigators themselves, and it cannot be correct, 
for as was mentioned above, fat also appears in milk in dust-shape. 
The fat of the so-called undermilk (the undermost of the two layers 
in which the milk is separated when contrifugalized), consists ex- 
clusively of dust-particles; it amounts to about 1/9 of the total 
quantity of fat. 
Also from emulsions of codliver-oil with Na, COs, a portion can 
always, by centrifugalizing, be separated as emulsion in dust shape. 
It would perhaps be possible also in connection with what we 
found in our ascites-liquid — to find the explanation of their 
negative result with milk and codliver-oil, in the fact, that neither 
in milk and codliver-oil, nor in blood a lipolytic ferment was present, 
