SENSITISING INJECTION 23 



submitted our animals to the most severe test (0-25 c.c. 

 of milk introduced subdurally) : not one of them 

 exhibited the slightest hypersensitiveness upon re- 

 injection. 



Therefore, the introduction of milk into the mouth 

 or into the rectum of guinea-pigs has proved useless. 

 We have not succeeded in sensitising them; at least, 

 we have not succeeded under the conditions of ex- 

 periment indicated. 



Sensitisation with Egg- Albumen} — In order to bring 

 about hypersensitiveness in guinea-pigs with egg- 

 albumen we injected them subcutaneously at the 

 outset of our researches with 0-5 c.c. of egg-albumen 

 in its own volume of physiological solution. 



The anaphylactic condition made its appearance 

 in this case from the sixteenth day, or more properly 

 from the twentieth day. In our later experiments 

 we saw that the guinea-pigs could be rendered ana- 

 phylactic with far weaker doses: for instance, we 

 rendered the guinea-pigs hypersensitive witho-oi c.c. 

 of egg-albumen, with this additional advantage, that 

 the anaphylactic state was established at the end of 

 a brief interval — on an average, twelve days. 



It was interesting to discover whether the sensi- 

 biligen of egg-albumen was resistant to raised tem- 

 peratures; in other words, whether egg-albumen 

 heated to 100° C. retained the property of sensitising 

 animals . 



Experiments were carried out along the same lines 

 in the case of egg-albumen as in the case of serum 

 and of milk. The result shewed that although it 

 was diminished by heating, the sensitising property 

 of egg-albumen none the less persists. It is there- 

 fore thermostable. 



It might be asked whether an animal sensitised 

 with egg-albumen remains in its anaphylactic state 

 ^ Annates de PInsHtut Pasteur, xxiii., January, 1909. 



