ASIATIC CHOLEEA. 105 



resembling pancreatin more than pepsin. This resem- 

 blance to pancreatin is further demonstrated by the fact 

 that its activity is increased by the presence of certain 

 chemicals, such as sodium carbonate and sodium salicylate. 

 That a diastatic ferment is also produced by the growth of 

 the bacillus was indicated in the experiments of Bitter by 

 the development of an acid in nutrient solutions contain- 

 ing starch paste. However, all attempts to isolate the 

 diastatic ferment were unsuccessful. A temperature of 60° 

 destroys or greatly decreases the activity of ptyalin, and 

 this seems to be true also of the diastatic ferment produced 

 by the comma bacillus. But the formation of an acid from 

 the starch pre-supposes tiiat the starch is first converted into 

 a soluble form. 



Fermi has succeeded in isolating the peptonizing ferment 

 of the cholera germ in the following manner : 65 per cent, 

 alcohol added to gelatin which has been liquefied by the 

 bacillus precipitates the proteid, but not the ferment. After 

 twenty-four hours the precipitate is removed by filtration 

 and the ferment precipitated from the filtrate by the addi- 

 tion of absolute alcohol. After being collected on a filter 

 and dried the ferment is dissolved in an aqueous solution 

 of thymol and its peptonizing properties demonstrated on 

 gelatin tubes. 



RiETSCH believes that the destructive changes observed 

 in the intestines in cholera are due to tlie action of the 

 peptonizing ferment. 



Cantani injected sterilized cultures of the comma bacil- 

 lus into the peritoneal cavities of small dogs and observed 

 after from one-quarter to one-half hour the following symp- 

 toms : Great weakness, tremor of the muscles, drooping of 

 the head, prostration, convulsive contractions of the pos- 

 terior extremities, repeated vomiting, and cold head and ex- 

 tremities. After two hours these symptoms began to abate, 

 and after twenty-four hours recovery seemed complete. 

 Control experiments with the same amounts of uninfected 

 beef-tea were made with negative results. The cultures 

 used were three days old when sterilized. Older cultures 

 seemed less poisonous and a high or prolonged heat in 



