Influence of Shaking upon Trypsin and Rennin. 103 



of soap (sodium oleate) precipitate the diplococci in an adherent 

 mass which afterwards undergoes complete solution in water or 

 salt solution. Solutions of soap of a strength of i to 10,000 do 

 not produce visible changes in the bacterial suspensions but reduce 

 slightly the number of viable cocci. Solutions of i to 15,000 or 

 I to 20,000 do not affect the viability in cultures but reduce some- 

 what the virulence. At the same time the diplococci appear some- 

 what swollen but not otherwise altered. 



Untreated diplococci begin to multiply at once in the peritoneal 

 cavity of rats. The treated diplococci at first almost entirely dis- 

 appear from the cavity and begin to multiply after eight or more 

 hours and cause death at a later period than the controls. There 

 is a greater emigration of leucocytes in the case of the treated 

 cocci than in that of the controls. There is little or no phago- 

 cytosis. Normal goat serum does not affect the process appre- 

 ciably ; but immune goat serum prevents multiplication of the 

 treated cocci and brings about recovery of the rats but, under the 

 conditions of the experiment, not of the control rats injected with 

 untreated cocci. Phagocytosis does not play a direct part in the 

 recovery. 



The experiments can be repeated in vitro with approximately 

 similar results. The soap-treated cocci are subject to serum lysis, 

 while the untreated are not, and the lysis is not assisted but rather 

 hindered by the presence of living leucocytes. The study is being 

 continued. 



51 (389) 



The influence of shaking upon trypsin and rennin and a com- 

 parison of this influence with that upon pepsin. 



By A. 0. SHAKLEE and S. J. MELTZER. 



\Froin the Department of Physiology and Pharmacology of the 

 Rockefeller Institute for Medical Research, Nezv York.'] 



At the December meeting of this Society we mentioned our 

 studies of the effects of shaking upon ferments and reported that 

 pepsin can be practically destroyed by shaking. Our studies were 

 extended to other digestive ferments and we wish now to report 

 very briefly that shaking proves to be very injurious also to trypsin 



