[VoL 2 
810 ANNALS OF THE MISSOURI BOTANICAL GARDEN 
nel to which a drawn-out piece of glass tubing had been at- 
tached, into about 100 ce. of cold distilled water, the water 
being stirred constantly while the olive oil was being run in. 
A milk-white emulsion made up of extremely small suspended 
globules of oil resulted. In an emulsion carefully made, most 
of these globules are small enough to show Brownian move- 
ment. The alcohol was driven off finally by heating and the 
emulsion made up to the desired concentration. 
Both emulsions stand up well. In the latter, however, there 
is a tendency toward flocking out by some of the smaller par- 
ticles upon the addition of any salt-containing substance, such 
as, for instance, algal powder; but, on the other hand, it has 
the advantage of being more easily checked up because of its 
simpler composition. 
TABLE XI 
LIPOLYTIC ACTION OF THE SEVERAL ALGAE UPON OLIVE OIL-CASEIN EMULSION 
Number cc. of N/10 NaOH to neutralize 10 cc. of substrate 
4 days 10 days 15 days 
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In all the lipolytic experiments, algal powder or fresh algal 
tissue crushed with fine quartz sand, was used as a source of 
enzyme action. In some of the original series the olive oil- 
casein emulsion was employed, but on account of the danger 
arising from a possible hydrolysis of the casein with a re- 
sulting increase in acidity, the alcohol emulsion was used in 
the later work. 
Lipolytic action of the several algae upon olive oil-casein 
emulsion.—In this experimental series (table xt) flasks were 
set up containing 50 ee. of olive oil-casein emulsion as a sub- 
