194 



m f-rt-w W\ <P ^ -^ ■?■ i- - V r- 



were observed. 



In the series of bottles containing calcium chloride solution, the formation of 

 abundant flocculent precipitates which gave a ])rotein reaction with ?tIillon's reagent 

 was observed. In the other series the formation of such precipitates could not be 

 found, but the liquids became slightly turbid. Also the bottles kept in an ice box 

 formed no such precipitates. These phenomena prove the presence of a mucin- 

 coagulating enzym in yam. After repeating the same experiment with cow milk, 

 this action was distinguished from that of chymase (the milk coagulating enzym.) 



The following experiment was then undertaken to determine the effective 

 amount of calcium chloride for acceleration of enzymic actions. For the determina- 

 tion of the degree of coagulation of mucin the following method was adopted in 

 which the filtering volocity of an enzym-containing liquid is compared with the con- 

 trol test. The filtering velocity was determined by measuring the volume of the 

 filtrate in a certain number of minutes through the area of a circle (dia. 17,5 mm) of 

 a hard filter (R. F. P. 575, Carl Schleicher & SchüU.) under — 50 mm Hg pressure. 

 The results were as follows : 



Table 1. 



For comparison the experimental data are shown graphically on a rectanguler 

 coordinate system taking the abscissa for the time and the ordinate for the volume. 

 In the following figure, the solid line is taken for the sample kept in an ice-box, and 

 the dotted line for that kept in a thermostat. 



