492 
MAENO ; 
io cc. of the diluted yeast applied corresponded to 0.0613 
gram dry matter. 
After 5 days' fermentation, the mixtures were filtered off and 
on the one hand, the dry matter of the yeast, on the other, the 
amount of sugar still present were determined. 
The yeast A weighted 0.165 gram, the yeast B 0.198 gram. 
The volumetrical sugar determination still showed in the flask A 
3.52 gram, in B, however, only 3.07 gram, of sugar. 
A 
B 
Increase of yeast in grams . 
0.1037 
0.1367 
Increase of yeast in percentages of dry yeast. 
169 %. 
223 %. 
Sugar fermented in grams . 
3 o 36 o 
3.7860 
Sugar fermented in percentages of dry sugar. 
48.80 %. 
55-20 %. 
We see, therefore, that the amidosulphonic acid does not 
prevent the growth and fermentative power of the yeast, but it is 
a. less favourable source of nitrogen than ammonium sulphate, 
which again is a surprising fact, as the chemically powerful yeast- 
cells should in our opinion be capable of easily bringing on the 
hydrolysis of the amidosulphonic acid. 
VI. Experiments with Mammalia. 
I made in this regard but few experiments. Into a white 
mouse was injected subcutaneously 0.5 cc. of a 1 °/o solution of 
sodium amidosulphonate. Since I could not observe any noxious 
effects after 48 hours, I injected once more 1 cc. of the same 
solution. Soon afterwards a considerable increase of the respira¬ 
tory activity was noticed, but 2 days later the mouse was in a 
normal state again. (1) 
In another experiment, I soaked bread in a 1 °/o solution of 
sodium amidosulphonate and fed a mouse with it. This animal 
became gradually very weak and somnolent., and died after 
76 hours. In this case perhaps such a large quantity of the 
(1) This result agrees with those obtained by Prof. Takahashi in the Imperial 
University in Tokyo. The observations of Prof. O. Loew on lower aquatic animals, 
which remained alive in 1 p. m. solution of calcium amidosulphonate, are also in accord¬ 
ance with my results. 
