156 



ANATOMY OF THE YEAST CELL. 



The action of fat-dissolving reagents on the contents of the 

 still unaltered granules is, as may well be imagined, consider- 

 ably impeded by the albuminous integument, and requires some 

 time (often far more than twenty-four hours) to attain com- 

 pletion. Lacking the necessary patience for this, one is easily 

 led to the conclusion that the solvent has no influence ; as was 

 the case, for instance, with Raum and the ether-alcohol mixture, 

 with Hieronymus and concentrated caustic potash, and with 

 Curtis (I.) and benzene, until Casagrandi, with a greater 

 exercise of patience, showed the contrary. Moreover, it is not 

 surprising that the requisite duration of exposure to these 

 reagents should have been found to vary, not only with the 

 granules of different cells, but also in the case of the different 



granules in one and the 

 same cell. It is, how- 

 ever, carrying matters to 

 extremes, to do as was 

 proposed by Sidoxia 

 EiSENSCHiTZ (I.), for ex- 

 ' ample, and attempt to 

 establish a classification 

 of the granules into dif- 

 ferent groups on the 

 basis of this divergent 

 behavioui'. 



From the above- 

 mentioned solubility of the outei' cases of the granules in 

 artificial gastric juice, it may be concluded that they are con- 

 structed of digestible albuminoids, and consequently that no 

 nuclein is present in the granules. Nevertheless, according 

 to the reports of Fr. Krasser (II.), this rule, which was 

 established by E. Zacharias (I.), has certain exceptions. 

 With regard to the composition of the fat-like contents of the 

 granules, nothing precise can be said at present. Attention 

 should, however, be paid to the reports recorded in the third 

 paragraph from the end of ^ 253. 



The observations (especially those of H. Will) made on the 

 consistence of the granules, show that the fatty contents of 

 these inclusions are not perfectly liquid, but rather semi-fluid. 

 The application of pressure to the cover glass, under which a 

 yeast cell has been placed, causes the granule to burst, as is 

 shown in two examples in Fig. 154. 



With regard to the distribution of the granules within the 

 yeast cell, it was found by J. Raum that a certain order prevails, 

 inasmuch as these structures are arranged in series which 

 represent arcs or portions of arcs. Closer investigations, con- 

 ducted by Hieronymus, supplemented this discovery by showing 

 that the granules are arranged in spirally wound chains, embedded 



Fig. 154. — Dead Permanent Cells 



from bottom-fermentation beer yeast ; each con- 

 taining a larfie granule which has burst in con- 

 sequence of the application of pressure to the cover 

 glass. Magn. 2000. {After iVill.) 



