484 



ïov 3 successive days. From tlask J tlie culture-fluid was filtered 

 off, flie fimgiis-iiiass ground fine in a mortar witli kieseiguiir, and 

 afterwards extracted witii tlie culture-fluid. Subsequently it was 

 filtered and tlie filtrate distributed in test-tubes, so that each tube 

 got 5 c.c. of fluid; then to each was added 5 c.c. of a 0.08 "/^^ 

 solution of sohible starch. After 60 minutes the fluid of one of 

 the tubes was examined in the manner already descrilted witliiodine ; 

 the colour was blue. After 180 minutes the second tube gave a 

 pale claret-red, after 225 minutes the colour of a third tube 

 was light-yellow, it may therefore be assumed that the hydrolysis 

 of the starch had taken place in about 200 minutes (I). 



A second flask was treated in the same way; the reactions with 

 the iodine solution can be seen in the following table: 



After 60 minutes blue 



,, 180 ,, reddish-violet 



„ 220 „ 



,, 255 ■ ,, pale claret-red 



,, 295 ,, reddish-yellow 



„340 , yellow 



so that the time taken for hydrolysis was about 3J5 minutes (2). 

 The fungus-mass in a third flask was collected on a tared filter, 

 then washed and dried ; the dry material weighed 69.5 mg. The 

 culture-fluid alone was examined for enzymes by the method de- 

 scribed for the other flasks. The following table shows what reactions 

 were obtained with the iodine-solntion. 



, After 175 minutes blue 



„ 250 „ blue 



,, 335 ,, bluish-violet 



,, 485 ,, reddish- violet 



,, 1055 ,, reddish-yellow 



„1130 ,, pale reddish-yellow 



„1190 „ yellow 



It may therefore l)e concluded, that the hydrolysis of the starch 

 required about 1160 minutes (3). 



If the quantity of enzyme which is necessary to hydrolyse the 

 soluble starch in 10 c.c. of a 0.04 "/„ solution in 100 minutes is 

 put equal to 10 then the quantity in the test-tubes in case (1) is 



^^^XiO, in (2) ^^^XIO, in (3) |!|^ X 10, therefore the whole 



75 , . 



quantity in the 75 cm. is ^ or J 5 times greater. 



