96 
at 100° C. This last observation was confirmed by Jacoby ( 224 ). 
From these and other observations Jacoby ( 225 ) came to the conclu- 
sion that several oxidizing ferments occur in the liver, so that accord- 
ing to this author it seemed no longer advisable to refer to the fer- 
ment capable of oxidizing salicylic aldehyde merely as an oxidation 
ferment. He therefore adopted Bertrand’s nomenclature in the 
naming of these substances, designating as aldehydase the ferment 
or ferments of the liver found to be capable of oxidizing aldehydes, 
and giving the name salicylase to the particular ferment concerned 
in the oxidation of salicylic aldehyde ( see Jacoby ( 225 )). 
In order to obtain a water-clear solution of the ferment having 
powerful oxidizing powers, Jacoby ( 225 ) recommends the following 
method of preparation: Fresh beef liver is put through a sausage 
machine and then rubbed up with quartz sand, and the paste thus 
obtained mixed with some distilled water. Toluene is added and 
the mixture allowed to stand several hours with vigorous shaking; 
the mass is then filtered. The dark, clear liquid thus obtained is 
then saturated with ammonium sulfate to the extent of 25 per cent 
and the fluid rendered weakly alkaline with sodium carbonate, so 
that after saturation with ammonium sulfate the liquid generally 
smells of ammonia. In about twenty-four hours a small amount of 
precipitate is produced in the liquid, which is then filtered off. The 
filtrate is then saturated to the extent of 33 J per cent with common 
salt, and after twenty-four hours the precipitate is again removed 
by filtration. The clear, dark-colored liquid is then saturated to the 
extent of 60 per cent with ammonium sulfate, with the result that 
a heavy precipitate is obtained which requires about twenty-four 
hours to settle out completely. This precipitate, which contains the 
aldehydase, is then filtered off, washed with 60 per cent ammonium 
sulfate solution, and then taken up with distilled water, in which it 
only partially dissolves. After several hours the aqueous solution 
is filtered, and 95 per cent alcohol gradually added to the clear fil- 
trate, until a good filterable precipitate is obtained. As a general 
thing sufficient 95 per cent alcohol has to be added to bring the con- 
centration of the alcohol in the whole liquid up to about 30 per cent. 
The solution .containing the precipitate is then filtered. The pre- 
cipitate is then extracted five or six times with distilled water con- 
taining a few drops of dilute soda solution, and the extracts united. 
As a rule the ferment is most completely extracted by allowing the 
finely divided precipitate to stand over night with water. The bright 
clear liquid thus obtained is still found to contain protein. It is then 
made faintly alkaline with soda and uranyl acetate added until a 
filterable precipitate is obtained, which is then handled in precisely 
the same way as the alcoholic precipitate. There is thus obtained 
