9 
Vines, — -Tryptophane in Proteolysis . 
The filtered liquid was slightly acid, and gave no tryptophane-reaction : 
50 cc. of it were placed in each of 9 bottles, with various additions, 
as follows : 
1. Extract alone. 
2. „ + 1 grm. fibrin. 
3. „ + 1 grm. Witte-peptone. 
4. „ +0*1 cc. HCl+i grm. fibrin. 
5. „ -fo-i cc. HCl+i grm. Witte-peptone. 
6. Neutralized extract + -25 grm. Na 2 CO s + 1 grm. fibrin. 
7. „ „ „ + 1 grm. Witte-peptone. 
8. „ „ + 1 grm. fibrin. 
9. „ „ + 1 grm. Witte-peptone. 
To each bottle were added 5 drops of 4 °/ Q HCN; the bottles were 
placed in the incubator at 10 a.m. 
After 24 hours’ digestion No. 3 gave a marked tryptophane-reaction , 
Nos. 2 and 5 a weak one; the others gave no reaction ; five hours 
later the result was essentially the same ; the experiment was then 
closed. 
The Coco-Nut (Cocos nucifera , L.). 
The so-called { milk * is a watery, slightly turbid liquid, 
which gives weak xanthoproteic and tryptophane-reactions : 
it is slightly acid, and on the addition of alkali there is 
a copious precipitate of phosphates. It may be added that 
the milk gives a strong peroxidase-reaction with H 2 0 2 and 
tincture of guaiacum, and that this property is destroyed 
by boiling. 
I have found the milk to be feebly proteolytic : the 
enzyme is more active in acid than in alkaline liquids. Its 
activity would no doubt be greater were the seed germinated. 
The following experiment gives a general idea of the proteolytic 
activity of the milk. In each case 50 cc. of milk were taken and 
5 drops of 4 % HCN added : to each, except No. 5, 0-5 grm. of Witte- 
peptone was added. 
1 . Nothing further added. 
2. Added o-i cc. HC 1 . 
3. Neutralized and added 0-25 grm. Na 2 C 0 3 . 
4. Neutralized. 
5. Milk only. 
