2 so 



T. NAKAMURA ; ON THE BP:HAVI0UR OF 



Only meat-extract, sodium chloride and sodium nitrate had 

 effect in increasing the resistance towards heat. The effect of 

 Pasteur s solution consisted only in the presence of meat-extract, 

 not in that of the cane sugar.*'^ The fact that sodium sulphate 

 was not favourable shows that the conditions are here different 

 from those of the enzymes which are more favourably influenced 

 by sodium sulphate than by the chloride or nitrate as Biernacki 

 has shown. A similar favourable influence was observed by 

 H. Biichncr with the protective proteids of the blood, the so- 

 called alexines. 



Addenda by Dr. O. Lch 7o, 



The difficulty encountered by AJr. Nakainiira in obtaining 

 living yeast cells deprived of their fermenting powe-r might have 

 been taken as an indication that the fermenting power is here more 

 intimately connected with the living protoplasm than in the case 

 of certain bacteria, but such a view is now untenable since E. 

 Bitchner has revealed the highly interesting fact that the fermen- 

 tative power is connected with a soluble proteid that can be 

 separated by expressing the yeast under a pressure of 4-500 

 atmospheres/'^' This albuminous body, called zymase, coagulates 

 easily, and loses after a few days its active properties, also by 

 heating to about 50°. This new observation must lead to a revision 

 of certain points in the theory of the so-called iiiterniolecular res- 



( 1 ) Very interesting expetiments were carried on by Davenport and Caslle on the 

 increase^of the resisting power of lower animals (tadpoles). Cf. the important work of 

 Charles B. Davenport, Experimental Morphology, iVew York 1897, p. 253. 



(2) Her. D. Chem. Ges. jo, 117. 



