233 



sinks to Ppi + = 6.5 when starch solution is added. In this case 

 therefore, the dlastase does not work under optimal conditions and 

 the values we obtain for its concentration are too low. Unfortun- 

 ately I had already noted a number of observations from expen- 

 ments, performed in this way before I was aware of the mistakes 

 I made. I did so in order to avoid ail possible influences of admix- 

 tures in the culture solution. If however the results are influenced 

 at ail by this, it must be very slightly. The curve m fig. 1 is very 

 graduai. This would not hâve been the case, if the resuit had 

 been profoundly influenced by those admixtures; otherwise we 

 might hâve expected at the very least, that there should be obvious 

 irregularities m the curve. 



From the above it is obvious that we meet with many difficulties 

 in a research of this type. How far I hâve been able to overcome 

 thèse may be évident m the following chapters. 



III. RESULTS AND CONCLUSIONS, DRAWN FROM 

 THE SERIES CULTIVATED ON GLUCOSE, STARCH AND 



MALTOSE. 



A. Results. 



I hâve put the results I obtained for the above séries into tabular 

 form. Before proceeding to discuss each one of thèse séries separ- 

 ately, I wish to make a few gênerai remarks which apply to nearly 

 ail of them. As an exemple I may take table 3, which shows the 

 results of the séries that was cultivated on a solution containing 

 2.5% glucose. From the headlines of the columns we can see to 

 what the figures refer. 



Between the 13**^ and 16* day ail the food has been consumed, 

 as can be seen from the rotation caused in the polanmeter by the 

 culture solution (2 col.). The maximum dry weight is reached 

 some time before that (9* col.). So even before assimilation has 

 ceased, dissimilatory processes hâve already gained the upper- 

 hand. This is found to be the case in most séries; only sometimes 



9 



