6o New combe. — Cellulose- Enzymes. 
at a temperature of 35 0 . The material was then ground, 
extracted with water for an hour, filtered, and the filtrate 
mixed with alcohol so as to make the whole 20 °/ o alcoholic. 
Following this treatment, there was a copious deposit of 
a medium slaty colour, which was rejected. To the super- 
natant, clear liquid there was added enough alcohol to make 
the whole 85 °/ o alcoholic. The resulting precipitate was large 
in amount, and of a whitish slaty colour. This on drying 
over sulphuric acid in a vacuum became brown. Some of 
the following experiments were made with solutions of this 
dry material ; while for the others a solution of this material 
was reprecipitated with alcohol and redissolved. Both 
ferment-solutions worked energetically on reserve cellulose, 
with an indication that the twice-dissolved precipitate was 
the more active. It is now known, therefore, that such 
a precipitate as the foregoing contains not only asparagin, 
proteids, and soluble carbohydrates, but also an enzyme- 
mixture with the properties of rennet, trypsin, diastase, and 
a cytohydrolyst. 
It is probably because of the large content of albuminous 
material in the Lupin-extract that ferment-solutions from 
this extract are so difficult to keep free from Bacteria — much 
more difficult than the extract from any other plant I have 
used in these experiments. Bacteria grow in the Lupin- 
extract even when several drops of 2 °/ 0 formalin are added 
to 5cc. of the ferment-solution, and when a crystal of thymol 
is kept in the solution. They will not grow, however, in 
the presence of an abundant supply of chloroform, although 
I have found them active when enough chloroform was still 
present to enable a strong odour to be detected. 
A solution of 100 mg. or less, of the dry Lupin-extract 
in 10 cc. of water acidulated with hydrochloric acid, shows 
itself very slow in its action on the cellulose of the endosperm 
of the Barley-grain. Sections of the Barley-grain for these 
tests were prepared as for the preceding ferments. Sections 
of similar dimensions were selected and their starch was 
dissolved out by saliva diluted with an equal volume of 
