32 
species was tested by using the juice pressed from the fresh 
fungi 
Fifty gm. of each of the species were ground up with sand and 
a few c.c.’s of distilled water, filtered, and the filtrate made up to 
100 c.c. These liquids were then used for experiment on the 
lines described above in the case of P. sguamosus. 
In each case nine tubes were used, making 135 in all, which 
were divided into lots of three flasks each. 
The first three flasks each received 8 c.c. of the fungus juice 
and 22 c.c. of distilled water. 
The second three flasks each received the same amount of 
juice and so much sulphuric acid and water to bring the mixture 
to a total volume of 30 c.c. containing so much acid that the total 
acidity corresponded to ‘1 per cent. sulphuric acid. 
The third set of three flasks were made up as above, with 
the sole difference that sodium carbonate was used instead of 
sulphuric acid in quantities to make 30 c.c. of the liquid have a 
degree of alkalinity exactly equivalent to the acidity of the 
previous lot. 
After the tubes were all ready, ‘2 gm. of the protein was 
added and the digestions carried out at 50° C. for four hours, 
when the proteids, peptones, and proteoses, etc., were precipitated, 
leaving amino acids in solution. 
SECOND REPORT. 
As mentioned in the first report extracts of fifteen fungi 
were brought into contact with protein. 
In each case three sets of three tubes were used. In one set 
the extract was taken directly from the fungus; to the extract 
in the second set was added hydrochloric acid to such an extent 
that the total acidity was ‘1 per cent.; to the extract in the 
third set sodium carbonate was added, so that the resulting 
alkalinity was equivalent to the degree of acidity in the second 
set 
The digestions of the protein were carried out at 50° C. for 
four hours, when the peptones, etc., were precipitated, leaving 
amino acids in solution. 
The liquid was then filtered and evaporated down with a 
little concentrated sulphuric acid till fumes of the latter were 
observed to come off, when other 20 c.c. were added and the 
flask heated till the contents were clear. Potassium perman- 
ganate was then added in excess to oxidise any organic material 
present. 
The flasks were then washed into larger ones, and concen- 
