200 Report OF DEPARTMENT OF BACTERIOLOGY OF THE 
states that the inner lamella was dissolved down to the middle 
lamella within five to fifteen hours, whereas the latter per- 
sisted for from one to ten days before complete solution. 
Brown and Morris (1890: 500), testing the barley enzym on 
other tissues, found potato sections rapidly decomposed. It 
was found that the cell walls swelled, became differentiated 
into very thin laminae which later broke up into spindle- 
shaped fragments and ultimately disappeared with the excep- 
tion of a thin layer representing the middle lamella. The 
artichoke, carrot and turnip behaved like the potato, but beets 
and apples were affected little or not at all. Heating to 60° C. 
rendered the enzymic solutions inactive on the walls, whereas 
this diastatic action withstood 70°. 
Brown (1892) has since found a like enzym in oats and rye 
and reached the conclusion that the cytolytic action which 
occurs in the early stages of the digestion of these grains by 
animals is due to the action of the ferment present in the 
grains themselves rather than to the digestive juices of the 
animal. 3 
Gardiner (1897 :106) observed solution of the walls in the 
endosperm of Tamus communis during germination. The dis- 
organization of the walls was accomplished by marked stratifi- 
cation and the middle lamella was dissolved first, the inner 
lamellae later. | 
Grtiss (1896) in working upon germinating barley, observed 
the same changes as Brown and Morris, and applies the name 
“ allodysis ” to the behavior. His use of the term was ex- 
plained earlier in the article. He speaks of four sorts of 
“ diastase” which may be differentiated in germinating barley, 
(1) translocation diastase, (2) secretion diastase, (3) glukase, 
(3) cytase. He holds that the last of these ‘“ must yet be held 
as questionable,” concluding that “ secretion diastase” may 
cause the cytolytic action and may be more and more weak- 
ened by heating above 50° C., so that it loses the power pre- 
viously possessed of acting on saccharo-colloids. It is of inter- 
est to note that Griiss’ use of the word ‘‘ cytase ” in the above 
connection marks the origin of this word so far as we have 
learned. 
