Buller . — The Enzymes of Poly points squamostis , Hnds. 51 
These experiments indicate that the fruit-bodies contain the oxydase 
called laccase. 
(3) Tyrosinase. To 5 c.c. of the extract was added 10 c.c. of a saturated 
solution of tyrosin in a 50 c.c. flask a , stoppered with cotton wool. A con- 
trol was made in the same manner in a flask the extract, however, being 
first boiled. The temperature was that of the laboratory. Toluol was 
used as an antiseptic. 
At the end of sixteen hours the contents of flask a were found to have 
turned a deep black, and after thirty-six hours a very deep black. The 
control remained colourless. 
As it seemed just possible that the black colour in the flask a might 
have been produced by the oxidation of some substance in the extract, and 
not of the tyrosin, a second control was made. To 5 c.c. of the extract was 
added 10 c.c. water in a flask c. After sixteen hours the mixture had turned 
brownish but not nearly so dark as that in flask a. By comparing this re- 
sult with that obtained in b we may conclude that the extract contains some 
substance which on oxidation (probably by means of an oxydase) becomes 
dark coloured. 
The above experiments indicate that the fruit-bodies contain the 
oxydase called tyrosinase. 
(4) Protease. The Fungus extract was tested upon gelatine, fibrin, 
and Witte peptone. To a solution of 7 per cent, unneutralized gelatine in 
a test-tube a , 2 c.c. of the extract were added. A similar preparation was 
made as a control in a test-tube b } the extract, however, being first boiled. 
A spot of toluol was added to each tube. The temperature was that of the 
laboratory. 
After twenty-two hours the jelly in a was found to be liquefied to 
a depth of 3 mm., and after thirty-two hours to 6 mm. No liquefaction 
occurred in the control. 
Similar experiments were made with broth-gelatine containing 10 per 
cent, gelatine and 0-2 per cent, carbolic acid. There was a gradual 
liquefaction of the gelatine as a result of the action of the extract. In the 
control no liquefaction took place. 
When pure cultures of the mycelium were made upon malt-wort 
extract solidified with 10 per cent, gelatine gradual liquefaction of the 
latter took place. 
The above experiments leave no doubt that Polyporus squamosus 
produces an enzyme which liquefies gelatine. 
Since the exact chemical nature of gelatine does not seem to be very 
clear, it was thought well to test the Fungus extract upon such undoubted 
proteids as fibrin and Witte peptone. 
Upon fibrin the extract appeared to have no digestive action whatever. 
Ten grams of the dried Fungus chips were extracted with 100 c.c. water, 
E 2 
