135 
emery and ground in a mortar for an hour. Then a mash of the mixture 
was made with 20 cc. distilled water. The mash was put in a press and 
squeezed, the extract being filtered. The extract was used as in the 
former experiments, in addition to which 10 ce. were heated to 45° C. to 
precipitate the proteid matter. 
The same quantity of pressed yeast was made into a mash with 20 ce. 
dis. water, saturated with thymol, but without any previous grinding. The 
extract from this was used in the same manner as that obtained from the 
ground yeast. This was allowed to stand for one hour, then pressed and 
filtered, the filtrate used as in the former experiment. 
The purpose of this experiment was to determine if it be necessary to 
crush the yeast cells in order to obtain the enzyme. The following table 
shows the results obtained in the various experiments. 
