1915] 
DAVIS—ENZYME ACTION IN MARINE ALGAE 809 
not so split, however, seems evident, at least not through the 
activity of demonstrable algal enzymes, and in the face of 
the negative evidence obtained, we would consider them as by- 
products of metabolism rather than as playing the role of 
reserves. As such, they would not be so comparable to the 
reserve carbohydrates of the date as they would be perhaps to 
the mucilaginous constituents of various seeds, as those of 
flax, mistletoe, ete. These latter adsorb water readily with 
gelatinization, and as far as is known, never function as re- 
serves but act in a purely mechanical way (Czapek, ’13, 
p. 705). 
LIPASES IN THE ALGAE 
The almost universal presence of fats in the marine algae 
led to the question of their assimilation. Accordingly, experi- 
ments were set up to determine the lipolytic activity upon 
emulsions of neutral fats as well as upon certain esters of 
the lower fatty acids. For the neutral fats olive oil was 
chosen as a substrate, and two general methods were employed 
in forming the emulsion. 
The first, an olive oil-casein emulsion was made up after a 
method described by Bloor (714). Four grams of casein were 
placed in a warm mortar on a water bath and water added 
until the whole formed a paste of medium viscosity. A drop 
of phenylphthalein was added, then N/1 NaOH poured in and 
stirred with the casein until the latter had been dissolved, this 
point being indicated by a permanent pink tinge of the mix- 
ture. Hight ce. of olive oil were stirred into the hot solution 
and then ground with a pestle until all the oil globules had 
disappeared. At this point the mortar was removed from the 
bath and the emulsion cooled. During the cooling it was 
found necessary to stir the mixture occasionally. The thick, 
creamy mass resulting was diluted up to the required concen- 
tration by the careful addition of water. If this dilution is 
too great, the oil globules tend to rise to the surface. 
The second method was also suggested by Doctor Bloor, 
but, as far as is known, has not been described. Hight ce. of 
olive oil were dissolved in the smallest amount of absolute 
alcohol necessary. This solution was run through a hot fun- 
