9 8 



LECTURES ON IMMUNITY 



Spontaneous destruction 

 Spontaneous destruction 

 Spontaneous destruction 

 Spontaneous destruction 

 Spontaneous destruction 

 Spontaneous destruction 

 Spontaneous destruction 



of trypsin in 2 per cent sol. 



of pepsin in 2 per cent sol. 



of rennet in 2 per cent sol. 



of vibriolysin in sol. 



of tetanolysin in sol. 



of comp. haemolysin in sol. 



of dibromsuccinic acid 



M= 62,034 



/* 

 At 



M 

 H 

 M 

 A* 



Destruction of salicin by emulsin 

 Destruction of cane sugar by invertase 



Destruction of tetanolysin by pepton 

 Destruction of coli-agglutinin by trypsin 

 Coagulation of milk by rennet 

 Coagulation of digestion of casein-salt by trypsin 

 Precipitation of egg-white by sulphuric acid 

 Precipitation of egg-white by pr^cipitin 

 Digestion of gelatin by means of pepsin 

 Digestion of gelatin by means of trypsin 

 Digestion of egg-white by means of pepsin 

 Hydrolysis of sugar by acids 



/* = 



Saponification of cotton oil by lipase from castor beans /x 



(Nicloux, 



Saponification of triacetin by lipase from castor beans /A 



(A. E. Taylor, 

 Saponification of ethyl-acetate by NaOH ju, 



= 90,000 

 = 128,000 

 = 162,000 

 = 198,500 

 = 22,220 



(van't Hoff 

 = 3,300 



( ? Tammann) 

 9,080 



(Kjeldahl) 

 10,240 

 16,500 

 20,650 

 29,500 

 11,000 

 6,300 

 10,750 

 10,570 

 15,570 

 25,600 



(Spohr) 

 = 7,540 

 cf. next chapter) 

 = 16,700 

 cf. next chapter) 



= 11,15 



(Warder) 



/* = 



The spontaneous destruction of the different substances 

 investigated by Madsen increases from three to nine times 

 more rapidly with temperature than the corresponding 

 phenomenon . for dibromsuccinic acid (C 4 H 4 O 4 Br 2 = 

 C 4 H 3 O 4 Br + HBr). The values of p found by Madsen 

 even exceed those found for emulsin by Tammann. On 

 the other hand, the M for the catalytic actions is of the 

 same order of magnitude as those known heretofore (espe- 

 cially that of Saponification). The similarity of the values 



