Vines. — Proteolytic Enzymes in Plants . 241 
was added it was generally found to promote proteolysis. In 
other cases, the liquid was made alkaline with Na 2 C0 3 , with 
the effect of sometimes promoting, sometimes retarding diges- 
tion, but never inhibiting it. 
Experiments with Witte-Peptone. 
Most of these experiments were made with various parts of 
Phanerogams, such as fruits, bulbs, tubers, stems, leaves, 
roots : only a few were made with seeds, as these have been 
already so fully investigated. I have included in the experi- 
ments the leaves of a Fern ( Scolopendrium vulgar e ) ; and 
a single Fungus, the Mushroom ( Agaricus campestris). I give 
this last experiment first* 
It must be borne in mind that in all cases more or less 
proteid matter, belonging to the juices or tissues under 
experiment, was present in addition to the Witte-peptone 
added. 
Agaricus campestris. 
5 grms. of bruised Mushroom (gills excluded) were placed in each 
of the bottles Nos. 1, 2, 3, of about 40 cc. capacity: in the case of 
No. 2, the portion of Mushroom was first of all boiled : to each bottle 
was added 0-3 grm. of Witte-peptone, and to No. 3, 1*5 cc. of 4 % 
HCN, the bottles having all been filled up with distilled water. 
After 5 hours’ digestion in the incubator, No. 1 gave a strong 
tryptophane-reaction, No. 2 a distinct reaction, and No. 3 a marked 
reaction : clearly proteolysis had taken place in Nos. 1 and 3 : the 
reaction in No. 2 is to be attributed to the presence of tryptophane 
in the tissue to begin with. 
There can be little doubt that further investigation will show that 
the capacity for active proteolysis is generally possessed by the 
Fungi. 
Seeds. 
The observations that I have made on Green Peas ( Pisum 
sativum ) are of some interest. The watery extract of Green 
Peas gives no tryptophane-reaction, but acts strongly on 
Witte-peptone. 
R 
