( 168 ) 



Decoloiation of the fatted tubes 

 011 14 Mav : 

 X 1 after 10 miimles white; a Hitle less than 00. 



white; less than 1. 

 white; much less than i. 

 wliite; slightly ^ittacked. 

 hardly peireptihly attacked, 

 unchanged, 

 white 

 wliite like 00. 



Analogous experiments iiuide on J 5, 20, and 24 May ^ave similar 

 results. 



It is clear that the enzyme resists heating from 1)6° — 97° during 

 10 minutes, Just as short boiling, without being j»eice|>tii»ly decomposed. 



It is remarkable that the action of the enzyme of the l)oiled culture 

 is often more intense than that of the non-boiled ; this must probably 

 be ascribed to the fact that after ebullition the dilfusion of the lipase 

 from the dead bacterial bodies j»roceeds more readily, which is in 

 accordance with the ob.servation that the precipitate of boiled culttires 

 splits more x'igoroiisly than the clear liipiid above it. 



The following experiments were made witii boiled lipase on 1 May. 



Four Erlknmkvkk tlasks of 100 cM' capacity were each provided 

 with 1 gram of fat, 10 cM' 7.3 ^' natrium carbonate solution and 

 0.6 cM' calcium chlorid, just strong enough to convert all the natrium 

 carbonate. By boiling the contents of the flasks, then (juickly cooling it 

 while shaking, the fat is very finely dispersed through the liquid ; 

 the calcium carbonate is for the greater part enclosed in the particles 

 of fat. 



Now 60 cM"' of a non-heated culture were added to tlasks X. 

 and N. 1 ; to N. 2 60 cM" of a culture boiled during one minute, 

 and to X. 3 the same quantity of a culture hoilsd 5 minutes. 



N. used 41 cM' 'Ao^' 'T-cid for the neutralisation. 



N. 1, 2, and 3, placed for 24 hours at 37° were titrated on 2 May 

 and gave the results expressed in the following figures. 



Xumber of cM^ '/,, N acid for the Splitted fat. 

 neutralisation of the cultnres. 

 N. 0. On 1 May 41 



„J „2 May 30 ± 7. gi'am 



,, 2 ,, ,, ,, 29 =t /g ,, 



,, 3 ,, „ „ 34 ^ /i >, 



