608 Studies on Enzyme Action. 
3024 grammes. On digesting a mixture of 5 grammes of the seed paste, 
free from husk, with 9 c.c. of water and 1 c.c. of toluene at 38°, the amount 
of ricinoleic acid liberated after 19 hours was 0°109 gramme; after 116 hours 
0-387 gramme; and after 164 hours 0°596 gramme. When chloral hydrate is 
used as antiseptic, after a time a sudden great increase in the amount of acid 
liberated is observed; probably this is conditioned by the formation of 
mineral acid by decomposition of the chloral hydrate. 
As acids do not act equally when used in equivalent quantities, although 
when used in sufficient amount weak acids are as effective as strong acids, it 
is probable that the strength of the acid is a factor in the action. 
All attempts resulted in failure which were made to obtain an extract 
containing an enzyme, whether from the freshly-ground material directly or 
after this had been deprived of the fatty matter and whether or no acid were 
present. It should be mentioned in this connection that Kastle and Loeven- 
hart found that the extract they used lost its activity to a very great extent 
on mere filtration through paper. 
Apparently, acids do not act merely by liberating the enzyme. Several 
experiments have been made in which the material free from fat was digested, 
at the temperature at which the hydrolysis is ordinarily effected, with the 
amount of sulphuric acid in presence of which hydrolysis of fatty oil takes 
place rapidly; when washed free from acid, the product was incapable of 
effecting hydrolysis whether used alone or together with fresh acid. 
Evidently the enzyme had been destroyed. 
The Ricinus enzyme has been found to have but little action not only on 
ethylic butyrate, on acetin and on dimethylic tartrate and racemate, but also 
on ethylic mandelate, which, according to Dakin, is readily attacked by 
animal lipase. 
It is difficult to resist the impression that the differences observed are not 
merely consequences of differences in stability of the various ethereal salts 
but that the Ricinus enzyme is possessed of properties which make it 
specifically capable of promoting the hydrolysis of glycerides of the higher 
fatty acids. And in view of recent observations on the action of so-called 
co-ferments, the part which acids play in promoting hydrolysis is specially 
interesting. 
