34 Report OF DEPARTMENT OF BACTERIOLOGY OF THE 
It is interesting to observe that, in the light of Malfitano’s results 
with the bacteria, the action of such bacterial enzyms as might 
be present in the milk or cheese would be hindered, if not pre- 
vented, by the conditions under which our experiments were 
conducted. It should’ be remembered, however, that he worked 
with an almost entire absence of oxygen. The results obtained 
by Babcock and Russell with pancreatin and trypsin (see page 
55), indicate that the amount of oxygen inclosed in a bottle may 
be enough to supply the needs of these enzyms. 
EFFECT OF CHLOROFORM UPON DIFFERENT ENZYMS, 
The prevailing opinion regarding the effect of such substances 
as chloroform upon enzym action, as expressed by Gruttzner(1) 
is that “if one works with large quantities of the ferment, one 
can use the antiferments, substances which destroy the organized 
ferments, as thymol, chloroform, etc., without affecting the fer- 
ment action in a noticeable manner.. Where the amount of 
ferment is small or where the aim is to discover traces of fer- 
_ments, one must not use these antiferments.” This inhibiting 
effect of given chemicals does not appear to be equal toward alk 
enzyms. 
Salkowski(6) was able to demonstrate the presence of a dias- 
tatic enzym in the liver in the presence of chloroform and he 
found that the digestion of fibrin proceeded in the presence of 
0.5 per, ct..of. the same agent. As: ‘has been. already mamueas 
Malfitano(1) stated that an excess of chloroform did not prevent 
a practically total digestion of fibrin. According to Jacobson(r) 
the action of emulsion upon hydrogen peroxide is only slightly 
diminished by the presence of 10 per ct. of chloroform. 
Bertels(1) found that a saturated water solution of chloroform 
retarded the action of Finzelberg’s pepsin but did not have a 
similar action upon a solution prepared from the fresh stomach 
of a pig. Dubs(1),,in going over the same ground, found that 
chloroform in 0.23 to 0.36 per ct. concentration accelerated the 
action of scale-pepsin, while a saturated watery solution retarded 
its action. He attributed this variation in the results of its action 
to the presence of proteids in the solution. 
Work at the Wisconsin Station® showed that pepsin in the pro- 
portion of 1-25000 would not attack amphoteric, boiled milk in the> 
°Babecck, S. M., Russell, H. L., Vivian, A., & Hastings, E. G. Action. 
of proteolytic ferments on milk with special reference to galactase, the cheese- 
ripening enzyme. Wis. Agr. Exp. Station Report, 16: 157-174. 1899. 
