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The name “zymolysine’ seems to us more appropriate for the 
substance under consideration. 
5. The combination of pancreatic and intestinal juice acts on gelatine 
in exactly the same way as on white of egg. 
6. The other pancreatic ferments, the diastatic and the fat-split- 
ting, are present in the pressed out juice in a fully formed condition ; 
the intestinal juice examined by us does not exercise the least influence 
on either of them. 
7. In addition to zymolysine there appear to be present in the 
intestinal juice, a substance, probably a ferment, which possesses in 
a high degree the power of breaking up albumoses into simple 
substances which have not yet been fully identified. 
This is the same substance, which O. CoHNHEIM obtained a short 
time ago, in a different way, from the intestinal mucous membrane 
of dogs and cats and to which he has given the name of “erepsine”’. 
CoHNHEIM leaves it an open question whether erepsine only acts 
intracellularly or whether it is also secreted in the juice and therefore 
acts in the intestinal lumen. Our investigations clearly show that erepsine 
is present in man, and that it is contained 2m the intestinal juice. 
8. Zymolysine and erepsine are two different substances. This 
is proved by the fact that after heating the intestinal juice to 59° 
for 2 hours, the erepsine-action is lost, whereas that of the zymo- 
lysine continues to exist in nearly the same condition. If the juice 
so treated is subsequently heated for 3 hours to 67°, then it also 
loses its power of rendering fresh pancreatic juice active upon white 
of egg and gelatine; in other words, then also the zymolysine is 
destroyed. 
9. By local, mechanical excitation of the intestinal mucous 
membrane, the secretion is considerably augmented. 
Physiology. — „On the influence of feeding on the composition 
of the fat of milk“. By Dr. B. SJOLLEMA (Communicated by 
Prof. H. J. HAMBURGER). 
(Communicated in the meeting of February 22, 1902). 
As is universally known, the fat of milk is distinguished from 
nearly all other kinds of fat, because apart from glycerides of non- 
volatile fatty acids other glycerides are present, which contain both 
