78 LECTURES ON IMMUNITY 



LIQUEFACTION OF THYMOLGELATIN BY MEANS OF TRYPSIN AT 47.3 C. 



With another preparation of trypsin the effect of tem- 

 perature was studied. The inverse value of qt may be 

 regarded as the constant of reaction ; it was found to have 

 the following values : 



= -, /*= 10,5/0. 



INFLUENCE OF TEMPERATURE ON THE DIGESTION OF GELATIN BY MEANS 



OF TRYPSIN 



In most of the series of Madsen and Walbum an in- 

 crease of qt with time is observed. This may be explained 

 by the binding of a little of the trypsin or by the weaken- 

 ing of it with time, p is nearly the same as for pepsin. 



