110 ' BACTEEIAL POISONS. 



became general, tlie aulmal lying on the side. After five 

 minut€s more convulsive movements of the extremities 

 began, and forty minutes after the injection the animal was 

 dead. Section showed the vessels of the small intestines 

 and stomach highly injected, a colorless eifusion in the 

 peritoneal cavity, and the heart in diastole. 



The albuminous content of the egg was poured into ten 

 times its volume of absolute alcohol. The precipitate was 

 collected and washed with alcohol until a colorless filtrate 

 was obtained. The precipitate was then digested for fif- 

 teen minutes with 200 c.c. of water and filtered. Eight 

 c.c. of the filtrate Avas injected into the abdomen of a 

 guinea-pig. Paralysis resulted immediately, and within 

 one and one-fourth minutes the animal was dead. Section 

 showed marked injection of the vessels of the small intes- 

 tines, a bloody transudate in the peritoneal cavity and the 

 heart in diastole. 



The poisonous proteid was rendered inert by a tempera- 

 ture of 100°; it was not altered by short exposure to 75°, 

 but attempts to evaporate the solution at 40° in vacuo over 

 calcium chloride destroyed the poisonous properties. The 

 proteid was finally precipitated Irom its aqueous solution 

 Dy a mixture of alcohol and ether. It was washed with 

 ether and the ether allowed to evaporate spontaneously. A 

 small bit of this proteid proved fatal to guinea-pigs, and 

 the same post-mortem changes were found as given above. 

 ScHOLL classes this proteid among the peptones. It is not 

 precipitated by heat or concentrated nitric acid, singly or 

 combined, nor by ammonium sulphate. It gives the xantho- 

 proteid and biuret reactions. Scholl regards this as the 

 true poison of cholera, and points out its difference from 

 the proteid of Bbieger and Feankel, and that of 

 Petki. 



BujWiD found that on the addition of from five to ten 

 per cent, of hydrochloric acid to bouillon cultures of the 

 cholera bacillus there was developed after a few minutes a 

 rose-violet coloration Avhich increased during the next half 

 hour and in a bright light showed a brownish shade. The 

 coloration is more marked if the culture is kept at about 



