328 Prof. Armstrong, Dr. Armstrong, and Mr. Horton. [ Apr. 2, 
Table II. 
5 grammes milk-sugar per 100 c.c. 40 cc. enzyme extract* +5 grammes 
glucose or galactose. 
Amount hydrolysed. 
Time. 
No addition. Glucose. Galactose. 
hours. grammes. gramme, grammes. 
2 0°35 0°05 0°36 
5 0°85 0:10 0°88 
10 1 °225 0 37 1°23 
24 2 025 0°75 1 ‘96 
Amount hydrolysed. 
Time. 
No addition. No. 1 galactose. | No. 2 galactose. 
hours. erammes. grammes. grammes. 
19 1°59 1°58 1-60 
21 IbGr(ak 1°68 1°69 
27 1 ‘86 1°83 1 ‘87 
5 grammes milk-sugar per 100 c.c. 30 c.c. enzyme extract§+3 grammes 
glucose. 
Amount hydrolysed. 
Time. a So ee 
No addition. Glucose. 
hours. grammes. gramme. 
2 0-169 0-095 
5 0 412 0°175 
7 0 *530 0 °220 
10 | 0 “730 0 °280 
24 1 ‘120 0 °572 
* From bitter almonds. 
+ Purified material. 
{ These results illustrate the character of the action during the later stages of hydrolysis, 
those above during the earlier ; the two samples of galactose were from different sources: both 
were purified by careful recrystallisation. The two sets of observations were made at intervals 
three months apart. 
§ From sweet almonds. 
which was adopted by Tamman,* involving the precipitation of the cyanide by excess of 
silver nitrate and the subsequent determination of the excess, has frequently given 
impossible results in our hands: apparently the benzaldehyde interferes. 
* ‘Zeit. physiol, Chem.,’ 1892, vol. 16, p. 286, 
