1916] 
ZELLER—PHYSIOLOGY OF LENZITES SAEPIARIA 481 
cells eontaining the enzyme preparation from the sporophores 
nor in the cells containing the mycelial dispersion which had 
been autoclaved. These results go to show that there is hemi- 
cellulase in the mycelium of L. saepiaria but not in the tissues 
of the fructifications. 
Another experiment was conducted as follows: Four test- 
tubes each were prepared with mycelial and sporophoral dis- 
persions in the following manner: 
(1) 0.5 gm. hemicellulose+10 се. enzyme preparation--to- 
luol. 
(2) 0.5 gm. hemicellulose--10 се. enzyme preparation --to- 
ol. 
lu 
(3) 0.5 gm. hemicellulose+10 сс. enzyme preparation 
(autoclaved) +toluol. 
(4) 0.5 gm. hemicellulose--10 ce. distilled water--toluol. 
These were incubated at 25-30°C. for 25 days, after which 
the liquid was filtered off and 5 се. from each were tested with 
Fehling's solution for reducing sugars. Numbers 1 and 2 
showed slight reduction of copper produced by the mycelial 
dispersion but not by that from the sporophores. In the con- 
trols no copper oxide could be detected. 
From these results it is certain that the mycelium contains 
the enzyme, hemicellulase, capable of hydrolyzing the hemi- 
cellulose of the endosperm of Phoenix dactylifera. This hemi- 
cellulose is a paragalactan, which, on hydrolysis, yields a mix- 
ture of galactose and arabinose, both of which reduce 
F'ehling's solution. 
Pectase and pectinase.—Closely allied with cellulose is a 
group of substances called pectic bodies. Pectose is the name 
given to the parent substance of bodies, such as pectin, pectic 
acid, ete. Many fruits, such as apples, gooseberries, currants, 
cranberries, and fleshy roots—such as carrots—contain a sub- 
stance soluble in water but gelatinizing in aleohol. This sub- 
stance which causes the juice of fruits to ‘‘jell’’ is known as 
pectin. A solution of pectin gelatinizes on standing, probably 
due to the action of the enzyme, pectase, contained in the 
fruit juice. 
