a wittoumadanton.. 4). 0.8 cc. 7 NaHO 
DBE NC. PE EN 4 
er en > TOENE ele is 
ee ENE td ee a 44 „ 3 
Pein, a0GmION «. .. . .-,'.. Osis Nt 
ne Rn IOC es Se oe Os ae i 
tiet eae a ae fs a: FP 
a Wo eo 2.0 ,, re 
Hr wihoutadditiom 5 -- . 2... 05 „ a 
Witmer erin Na, 44 (Se APE mi 
NRE ie ee TiGee., A 
oo Bo. LASS ak ve EE a Bl ORE >. 
iy without addition 4. 4. Oomes i 
With co. Sipe NAC le ts = Ue: Zen, - 
Mamie cy NGS nne nh ae | yt ee es 
EE eee OS a 
When the fluid contained Nal it got slightly yellow during digestion. 
That the lipolysis was very insignificant every time was no doubt 
owing to the liberation of iodine. Nal’, indeed, aided fat-splitting in 
some degree, but much less than NaCl and NaBr. 
The above experiments led to the conclusion, that the electrolytes 
under investigation did not aid the lipolysis by conferring activity 
on the enzyme itself, but by neutralizing one of the products of the 
splitting, viz. fatty acids. 
I have tried to test this also in another manner. An activator of 
the lipase, in the real sense of the word, may be expected to exert 
its influence as well in the synthesis of fat from fatty acid and 
glycerin as in fat splitting. Such indeed is the case with respect to 
bile acids as Hamsik has demonstrated '). If however the action of 
electrolytes consists only in the precipitation of soap, they cannot 
promote the synthesis, a counteraction is rather to be expected. 
I proceeded as follows : ; 
Glycerin was digested with oleic acid and lipase in the thermostat 
at 38° C., while being shaken slowly but incessantly. Toluol was 
added because the experiments generally lasted 24 hours or even 
longer. Originally I tried to determine the acidity of the fluid at the 
beginning of the experiment, by titrating a measured portion of it 
directly after mixing. 
However, serious errors ensued, because of the impossibility to 
i) Zeitschr. f. Physiol, Ghem. Bd. LXV, S. 232. 
23 
Proceedings Royal Acad. Amsterdam. Vol. XY. 
