6 2 New combe . — Cel hi lose-E nzymes . 
hours the hyaline condition involves the whole wall. The 
section is now so tender that a little shaking will break it 
into fragments. The walls in becoming hyaline swell some- 
what, but not greatly. Under the microscope they are almost 
if not entirely invisible, except for the boundary of the inner 
lamella lying farthest from the cell-cavity. Even after a 
week’s action of the ferment, the application of Bismarck- 
brown will demonstrate the presence of the full ‘ ghost ’ of 
the inner lamella. A cover-glass pressed gently upon the 
section causes the whole to pass into a disorganized jelly- 
like, granular mass. A section kept in ferment-solution for 
twenty- three days showed under the microscope no remains 
of the inner lamellae except a thin zone corresponding to 
the border distal from the cell-centre. When Bismarck- 
brown was applied, it was shown, however, that the complete 
‘ ghosts ’ of the interior cells of the section were still present ; 
but in the outermost cells there had been a great loss in 
the original thickness of membrane, and there had been 
a gradual consumption of the entire wall at the edges of the 
section. The observation was not carried farther. 
Comparing the results of the many preparations of the 
Lupin-ferment with those of the Barley- and Aspergillus- 
ferment, some solutions being weak and some the strongest 
possible with each ferment, it seems certain that the Lupin- 
enzyme attacks reserve cellulose more energetically than 
does the enzyme of either Barley or Aspergillus . 
Regarding the behaviour of the thickened cell-walls of 
Lupinus seeds during germination, observers have differed. 
Schulze, Steiger, and Maxwell 1 working together upon 
Lupinus luteus , digested the seeds with dilute sulphuric acid, 
obtaining galactose and mucic acid. The authors submitted 
the solid matter left after this treatment to a microscopical 
examination by Cramer, who reported that there had been 
a loss of substance from the thick walls. The authors ascribed, 
therefore, the origin of the galactose and mucic acid to the 
1 Zur Chemie der Pflanzenmembranen, i: Zeitschr. f. physiol. Chemie, Bd. 14, 
p. 227. 
