New York AGRICULTURAL EXPERIMENT: STATION. 161 
WH SY 
Fig. 3. STAGES IN THE ACTION UPON WALL OF THIN SECTION OF CARROT 
ROOT IMMERSED IN A 5 PER CENT SOLUTION OF THE BACTERIAL ENZYM 
SECURED BY PRECIPITATION WITH ALCOHOL. 
Normal wall shown in a; b, same, 7 minutes after immersion; ¢, after 13 
minutes; d, after 30 minutes action only minute traces of the middle 
lamella remained. The cells lose coherence after the stage shown at b is 
reached (Camera lucida). 


Fig. 4. A SERIES OF CAMERA DRAWINGS FROM ANOTHER SECTION OF CARROT 
ROOT IMMERSED IN 5 PER CENT SOLUTION OF THE ENZYMIC PRECIPITATE. 
The normal walls shown at a; _b, the same after 12 minutes; c, the same 
after 32 minutes action. 
In general, the beef or vegetable broth cultures yielded from 
().2 g. to 0.4 g. of the dry alcoholic precipitate for-each 100 
c.c. of broth. It is evident that the 1% solutions of this 
precipitate should contain some three times as ‘much of the 
enzym as did the original broth cultures, providing that the 
precipitation and the re-solution are complete. On the other 
hand it is quite conceivable that the enzym may be injured 
by precipitation, in which case the aqueous solution of the 
precipitate might show weaker enzymic action than the orig- 
inal broth. 
6 
