plants, for example, emulsifn in almonds, myrosin in mustard, 



1 

 and erytlrrozym in madder, Acree and Hinklns found that 



diastase, pancreatin, and a number of other enzymes hydro lyze 



o 



with the formation of glucose and acetic acid. Stevens 

 obtained a nitrogenous oxidizing enzyme from Rhus vernicifera . 

 The close relationship between the poisonous species of Rhus 

 would lead us to suppose that the same soluble ferment exists 

 in poison ivy, though it was not detected in the original 

 material used in these experiments, probably because the 

 plant was extracted with ether in which the enzyme is insolu- 

 ble. The existence of such a soluble ferment would explain 

 the presence of free sugar and free fisetin* 



EVIDMCE OF THE PRESMCE OF A FATTY ACID IK FILTRATE A, 

 ooco 



The brown substance P, obtained from filtrate A by evapora. 

 tion and extracting the residue with hot water, was suspended 

 in warm wa^er and dilute sulphuric was added. A white pre- 

 cipitate was formed and a strong fatty acid odor was developed. 

 After the mixture had been heated for some hours on the water 

 bath a small portion was made alkaline and it reduced Fehling 



1. Amer. Ghem. Jour. 28, 370. 



E, Amer. Jour. Pharm. 77, 255 (June 1905); 78,53 (Feb, 1906), 

 -38- 



