New combe Cellulose-Enzymes, 6 r 
water. When the ferment-solution was made with 150 mg. 
or more, of dried extract in 10 cc. of acidulated water, the 
action on the Barley-walls was rapid and convincing. All of 
the thin walls of the endosperm, except the middle lamellae, 
became hyaline in six to seven hours, at a temperature of 
33° to 34 0 . In ten hours and thirty minutes the whole wall 
was hyaline. In several preparations no trace of a wall 
could be found twenty-four hours after the beginning of the 
enzyme-action ; the hyaline wall had gradually c melted 5 
away. 
As in the extract of Barley-malt and of Aspergillus Oryzae, 
so here the walls of the aleurone-layer of cells dissolve much 
more slowly than do those of the starch-bearing cells. They 
become hyaline in two to three days, and can be seen to 
waste away slowly at the exposed edges of the section, 
though after many weeks’ action of the ferment not the 
whole row of aleurone-cells in the section will have dis- 
appeared. This gradual solution at the edges of the section 
has been demonstrated by repeated camera-drawings of a single 
section during a period of twelve days. The layer of wall 
lying next the cell-lumen is the last portion to become hyaline. 
If in a strong solution of Lupin-extract is immersed 
a section of a cotyledon of an ungerminated seed of the 
same species, the section having been freed of cell-contents 
by the action of the extract of pancreas, and the preparation 
being maintained at a temperature of 32 0 to 34 0 , the following 
process can be observed : — within a few hours of the entrance 
into the solution, the section becomes flabby and tender, 
having lost its former rigidity and firmness : the walls 
swell somewhat, but not greatly, and become laminated. 
In twenty-four hours the laminated appearance has dis- 
appeared, the middle lamella shows partial or complete 
solution, and the thick inner lamella presents an inner zone 
against the cell-lumen, looking gelatinous and almost in- 
visible, while the rest of the inner lamella still presents the 
firm and glistening appearance shown by the whole wall 
in the ungerminated seed. During the next twenty-four 
