1913.] Processes Operative in Solutions and Enzyme Action. 585 



similar results were obtained with emulsin and milk sugar, showing that 

 a-methyl glucoside controlled the action. Our recent observations recorded 

 above show no such effect in the case of dilute solutions. We therefore 

 think that our former conclusions were erroneous, as they were based on 

 results obtained with solutions so concentrated that the point at which the 

 enzyme has maximum activity was exceeded and, consequently, the addition 

 of any substance would cause a retardation of hydrolysis. 



Fig. 6. — Glucose. 



Fig. 7. — Galactose. 



