22 
Four hours after the animals had received the injection of egg 
white and milk they were tested for their susceptibility to horse 
serum, and all responded in the usual way. 
In the above experiments it is evident that the specificity of the 
reaction was not altered by long preservation with chloroform. 
We are unable to account for the results of some other workers in 
regard to the specificity of the reaction, for we have invariably found 
that when protein substances of so different a nature as horse serum, 
milk, or egg white are used at the first and the second injections, the 
reaction is specific. In other ways we have demonstrated the specific 
nature of anaphylaxis. 
Table No. 14. — Specificity of old serum 'preserved under chloroform. 
G. P. No. 
G. P. 
weight. 
First injection. 
Inter- 
val in 
days. 
Second injection. 
Result. 
205a 
0.01 c. c. antitoxic horse 
29 
6 c. c. milk, intraperito- 
neally. 
% 
do 
No symptoms. 
Do. 
206a 
serum (Natl. IX) pre- 
served under chloro- 
form about 2 years, sub- 
cutaneously. 
do 
29 
207a... 
... .do 
29 
. . .do 
Do. 
208a 
.do 
29 
. .do 
Do. 
209a 
do 
29 
do 
Do. 
211a 
do 
29 
6 c. c. egg white, intraperi- 
toneally. 
.do 
Do. 
212a 
.do 
29 
Do. 
213a 
do 
29 
do 
Do. 
214a 

do... . 
29 
do 
Do. 
215a 
. . .do 
29 
.do 
Do. 
Very severe symp- 
toms. 
Do. 
Controls. 
216 
do 
29 
4 c. c. normal horse serum, 
217 
do 
29 
intraperitoneally. 
do 
218 
do. . . 
29 
do 1 
Do. 
219. 
do 
29 
.do .. 
Do. 
220. 
.. .do. . 
29 
.do 
Do. 
a Four hours later these animals were tested with normal horse serum and all responded in a charac- 
teristic manner. 
EFFECT OF HEAT ON THE TOXICITY OF PROTEINS, 
We and others have shown that the toxic action of horse serum is 
gradually modified by heat when the serum is in a liquid state, so that 
it is finally destroyed by heating at 100° C. for varying lengths of 
time. 
Wells a suggests, and brings forward experimental data in support, 
that the effect of heat in modifying or destroying the sensitizing or 
poisonous properties of proteins depends entirely upon its effect in 
a Wells, H. G. : Loc. cit. 
