Vines. — Proteolytic Enzymes in Plants. 255 
of raw white-of-egg. The vegetable material was Cucumber 
(green), Mushroom, leaves of Tropaeolum and Lettuce, and 
the root of the Carrot. In only one instance, that of the 
Mushroom, was there distinct evidence of digestion. 
5 grms. of bruised Mushroom were placed in each of two bottles 
with 40 cc. of dilute (50 %) chloroform-water: to No. 1, nothing 
further was added ; to No. 2, 5 cc. of the albumin-solution. After 
24 hours’ digestion, No. 2 gave marked biuret and tryptophane - 
reactions ; No. 1 gave no biuret, but distinct tryptophane. 
Two samples of casein were used : ‘ commercial ’ and ‘ pure’ 
casein. In two instances, the Melon and the Mushroom, the 
casein was undoubtedly digested, whilst in others the result 
was negative. 
25 cc. of Melon-juice, with 25 cc. of chloroform- water, were 
placed in each of two bottles : to No. 1, nothing was added; to No. 2, 
0-3 grm. of pure casein. After 22 hours’ digestion, No. 2 gave 
a strong tryptophane-reaction; No. 1 gave a distinct reaction, as it 
did at the commencement of the experiment. 
A similar experiment with the Mushroom gave essentially the same 
result. 
I failed to obtain evidence of digestion of casein by the 
Cucumber, the leaves of Phalaris and Tropaeolum , or by 
Orange-peel. 
It occurred to me that although casein had proved to be 
relatively indigestible, yet the caseinogen of milk might prove 
to be more tractable, and this I found to be the case in 
several instances. 
Since the Mushroom and the juice of the Melon had been 
found to digest casein, it was a foregone conclusion that they 
would also digest the caseinogen of milk. 
15 cc. of Melon-juice, with 20 cc. of chloroform-water, were placed 
in each of three bottles, Nos. 1, 2, 3 ; the juice in No. 2 had pre- 
viously been boiled; “to No. 1 and 2, 15 cc. of skim-milk were added, 
to No. 3, 15 cc. of distilled water. After 24 hours’ digestion, 
No. 1 gave a very strong tryptophane-reaction ; No. 2, no reaction ; 
No. 3, a faint reaction. 
