248 



Starch 0.25% + Glucose 2.5%. (7-13, 636.5) fig. 12 and 12 A, 

 ( ) table 8. 



The curve for diastase production in the culture solution (fig. 12 



) does not show anything new. The minimum is again 



reached on the 9*^ day. The curve for the total production (fig. 1 2 A 



) also shows little, at least on preliminary inspection: I shall 



return to this point later. 



Starch 0.4%+ Glucose 1%. (7—13; 357) fig. 12 and 12 A 

 ( ), table 9. 



The curves for this séries are ver y similar to that for glucose 1%; 

 as a matter of fact, both are almost identical. 



B. Conclusions. 



AH the curves that I hâve discussed so far, make one fact clear 

 at least, namely that for diastase formation it is immatenal whether 

 starch or glucose is given in the culture solutions. The impor- 

 tant changes and différences that hâve been observed, are not the 

 resuit of the qualitative composition of the foodmatenals, but of 

 the quantity supplied. 



I believe that I am entitled to interpret my results as foUows. 

 Normally the production of diastase by the fungus rises to a maxi- 

 mum and after this maximum is reached, no more diastase is prod- 

 uced; but the quantity already présent, retains its power and 

 concentration for an indefinite time. This course of events is how- 

 ever only seen when nutrition is scanty i. e. less than 0.5^o of 

 foodmaterial is supplied in the culture solution. If the foodsupply 

 is abundant, the mycélium secrètes many substances into the 

 culture solution. Amongst thèse there are some (proteids?) which 

 adsorb the enzyme or inhibit its activity in some other way. This 

 inhibition can already be seen during the first days of development, 

 namely from the fact that only a low maximum is reached and after 

 that the concentration even sinks for some time. This sinking of 

 the concentration is rather inversely proportional to the dry weight 

 and coincides more or less wlth the time, when the maximum 



