Yeast Vitamine Water-Soluble B. 87 



different from swelling in water, and the incorporation of yeast 

 vitamine in agar apparently did not increase its swelling capacity 

 although such preparations showed a high hydration capacity 

 in balanced solutions of sodium and calcium chloride in which 

 the first substance was used at 0.0001 M. 



If we now review the above measurements, the following 

 general statements are seen to be supported : 



1. A solution of water soluble B, yeast vitamine at 0.1 per 

 cent., P H = 5.25, causes a hydration in excess of that which may 

 take place in water in agar, agar and soap, agar-gelatine, agar- 

 gelatine and salts in various proportions, and in gelatine. 



2. Lessened hydration ensues in agar and salts, agar-gelatine 

 and soap, gelatine and salts, and gelatine and soaps. 



3. Mature fruits, pith and joints of plants show excessive 

 swelling in vitamine solutions. 



4. Dried cell masses of roots and joints of Opuntia show exces- 

 sive swelling in vitamine solution. 



5. Lessened hydration ensues in young tubers of potato and 

 roots of corn, a result parallel to those obtained from mixture of 

 agar, gelatine and soap. 



6. Increased hydration takes place in root-tips of orange 

 seedlings and of strawberry plants. 



The consideration of these results shows that the effects of 

 this vitamine may not be attributed simply to included amino 

 acids of which nucleic is the most prominent in this instance, 

 nor may they be ascribed to the action of the hydrogen ions at 

 the given concentration, nor to the extremely minute proportions 

 of salts which might be present. 



It is suggested that their accelerating action on such unlike 

 colloids might be due to action of various components inert to 

 each other and with effect on but one of the main components of 

 the biocolloids of the mixtures or of living matter. 



