DOCHMlUS DUODENAL1S AND ANGUILLULjE. 825 
In a 2 per cent, solution of chloride of mercury the larvae 
in their first stadium of free life were seen to die in not 
more than fourteen minutes ; the mature ones instead, put 
in the same dilution after forty minutes, were still all alive. 
In a 5 per cent, solution of chloral hydrate after three 
hours the larvae in the first and second stadia were still 
alive. 
In sulphuric and hydrochloric acid they die very soon, one 
might almost say immediately. In commercial sulphuric 
acid in 60 per cent, of water they were seen to die in three 
minutes; in the dilution at 20 per cent, they died in fifteen 
or sixteen minutes ; in an insecticide liquid sent me by the 
famous chemist Deperais, for experiments of another kind, 
the larvae die in less than one or two minutes. 
In solution of ferric acid at 1 per cent, the immature larvae 
die in from four to six minutes ; in that of 8 per cent, in three 
minutes, and in solutions more highly concentrated (at 4 to 
5 per cent.) they died in less time, even the mature ones. 
In thymic acid dissolved in the proportion of 1 to 2 per 
100 the immature larvae die soon, the mature ones in eight 
to ten minutes. 
In solutions of sulphate of sodium at 1, 2, 8, 4, 5, 6, 7 per 
cent, even the larvae of the Anguillula live a long time. 
In a solution of phosphate of sodium at 8 per cent, in alka¬ 
line reaction, after half an hour were still alive. 
In a solution of bisulphate of potassium at 8 per cent, 
at acid reaction, after thirty-five minutes they were not yet 
dead. 
In pure glycerine the mature larvae still gave signs of life 
after twenty-five, thirty, till beyond forty minutes. 
Larvae in different degrees of growth put in ethylic 
alcohol at 86° died in five minutes. 
H aving heard from a patient from San Gottardo that he 
experienced evident benefit from the use of wine, and 
especially from intoxication to drunkenness in less degrees, 
I wished to try the action of wine on the larvae, and I saw 
that in Nebiolo and Barbera (bottled wines from the pro¬ 
vince of Asti) after three quarters of an hour, nearly con¬ 
temporaneously, their movements stop ; however, they soon 
became active again when the preparations were warmed 
and carried to a temperature about equal to that of our 
organism. After an hour they were still alive, and though 
they moved, they always remained in the same place. 
After an hour and twenty minutes the movements ceased, 
nor did they recommence, though the temperature was 
maintained at 87° C. 
