235 



Indeed we can see that this quantity is always very variable and 

 dépendent on accidentai circumstances from the following table. 

 This represents the quantity of diastase, formed m a short séries, 

 which was cultivated on a solution, containing 0.5% starch. In 

 this experiment I did not boil the culture solution before using it 

 to extract the mycélium with it. In this way I hâve arranged side 

 by side the enzyme values for mycélium -^ culture solution and 

 for culture solution only. If the enzyme in the mycélium really 

 were an independent and important value, we should expect to 

 see the values in the first column of the table to be appreciably 

 higher than those in the second. We see however that in the be- 

 ginning the latter values are only slightly smaller, later on they 

 are even higher. On the 4 and 5 days only there seem to be 

 appréciable quantities m the mycélium, but after that practically 

 ail the enzyme is secreted into the culture solution. 



(thèse results are the averages of the observations, made on at least two cultures.) 



Fig. 2 (next page) represents thèse values graphically. We are 

 struck by the fact, how much more regular the diastase produc- 

 tion is in the culture solution only ( ), than the production in 



the mycélium and the liquid together ( ). 



If at the same time we turn up tables 7 — 9, col. 2 and 3, we are 

 struck by the fact that not the least regularity can be detected in 

 the development of enzyme in the mycélium, whether we extract 

 it with water or with the boiled culture solution. We naturally 



2* 



