1906.] 



Studies on Enzyme Action. 



379 



we are inclined to attribute its inferior activity principally to this effect. 

 Our results are as follows : — 



0-3 gramme of seed residue was digested with 3 c.c. of water during the . 

 time stated. 5 grammes of castor oil and 3 c.c. N/5 acetic acid were then 

 added ; the mixture, having been well shaken, was then maintained during 

 21 hours at 25°. The figures represent the number of cubic centimetres of 

 N/NaOH required to neutralise the liberated acid. 



Time mins 13-6 



10 „ 121 



30 „ 12-4 



60 „ 10-6 



120 „ 10-9 



- 3 gramme of seed residue was digested with 3 c.c. N/5 acetic acid 

 during the time stated, 5 grammes seed residue and 3 c.c. water were added, 

 the mixture well shaken and then maintained during 19 hours at 25° ; the 

 number of cubic centimetres of N/NaOH required to neutralise the acid 

 liberated at the end of this period was as follows : — 



Time mins 15 - S 



10 „. 14-5 



30 „ 15-3 



60 „ 10-9 



120 „ 11-8 



180 „ 10-9 



94 hours 12'4 



A sample was allowed to remain in contact with the acetic acid during 

 168 hours and then shaken with it in the shaking machine during 3 hours; 

 after 19 hours 14 - 65 c.c. N/NaOH was required to neutralise the acid which 

 was liberated from 5 grammes of castor oil. 



Several experiments were made in which a large excess of water was 

 taken and the mixture shaken in the shaking machine in order to reduce to a 

 minimum the decrease in the amount of fat hydrolysed due to the differences 

 in the character of the emulsion. 0*3 gramme of seed residue and 0*4 c.c. of 

 toluene was allowed to remain in contact with («) 10 c.c. N/5 acetic acid 

 and 10 c.c. water, (h) 20 c.c. water, during the time stated ; 5 grammes castor 

 •oil was then added and to («) 10 c.c. water and to (b) 10 c.c. N/5 acetic acid, 

 and the mixtures were shaken during 5 hours at 15° to 17°. The number 

 of cubic centimetres of N/NaOH required to neutralise the acid liberated was 



