198 Green. — On the Occurrence of Vegetable Trypsin 
examination of both liquids showed them to be free from 
micro-organisms. 
The juice therefore possesses the property of dissolving 
coagulated egg-albumin and loses this power on being boiled. 
While this experiment was proceeding, part of the pulp 
immediately under the rind of the fruit, was extracted with 
water, in which *2 °/ 0 of potassic cyanide had been dissolved as 
an antiseptic. The extract was filtered from the pulp after 
standing over it for twenty-four hours, and was alkaline in 
reaction, owing to the presence of the cyanide. The pulp 
itself, like the expressed juice, was faintly acid. With this 
extract a similar experiment to the first one was carried out, 
and similar results were obtained, showing that the power of 
dissolving coagulated proteid, presumably a ferment-action, 
extends to the pulp as well as to the juice of the fruit. 
On boiling the extracts in both these experiments the 
liquid became opalescent. This was found to result from the 
presence of a proteid body coagulating by heat. Both the 
liquid and the granular deposit which formed gave a good 
xanthoproteic reaction. So many of the enzymes known to 
physiologists having been found to be associated with such 
proteids, and particularly with members of the globulin class, 
it seemed not unlikely that such an association might be found 
here. Globulins are characterised especially by their insolu- 
bility in pure water, and their ready solubility in solutions of 
common salt of about 3-10 °/ 0 strength. A series of experi- 
ments was therefore arranged with a view to ascertaining 
whether the enzyme is more easily extracted by salt solution 
than by water or faintly alkaline fluids. 
Two portions of the pulp, of equal bulk, were taken and 
mashed up separately in a mortar, one with 70 cc. of a solution 
containing 3 °/ 0 Na. Cl. and '2% KCN ; the other with 70 cc. of 
*2 °/ 0 KCN solution only. After twenty-four hours the two ex- 
tracts, labelled for convenience of reference C and D,were filtered 
and carefully neutralised with very weak acid. The antiseptic 
action of the potassic cyanide was always found to be sufficient 
to prevent any contamination with micro-organisms, but as 
