Experiment VIJ.—Aug. 10, 1917. 2 gm. of Merck’s casein, 0.5 gm. of 
Merck’s pancreatin to 100 cc. In this experiment large portions of the 
solution (95 cc.) were put up in bottles and inecybated for 24 hours, bacterial 
action being held in check by 5 cc. of toluene on the surface of the liquid 
in each bottle. The bottles were shaken every 10 minutes for the first 4 
hours. 
Increase in amino-acids in 25 
Salition, ce. Cc. 0.2 nN NaOH to 
neutralize. 
Buffer + casein. . | 0.90 
“cc (<3 0.90 0.90 
(v3 « 0.90 
“ = +  palicreatin. 4.75 © 
“ “ “ 4.70 4.70 
“ 6“ “ce 4.70 
(ds | “ “ + KBrO; 1: 100 4.60 
‘ és “ 6 4.50 4.50 
<“ “c “ 66 4.40 
de oh i “ io 1: 500 4.30 
(73 ce e 6e 4.45 4 35 
73 ‘c “ es 4.35 
“6 & “ é 1: 1,000 4.20 
“ ; “ ““ = ee 4.45 4.35 
re) 73 6c 6¢ ; 4°35 
‘ & « os 1: 10,000 4.70 
66 “ oe 4.60 4.70 
a3 66 “ 4.85 
«“ “ a ot 1: 50,000 4.90 
“ ‘ &s 6 4.90 4.90 
& “ Ti “6 4.85 
‘“ “ “c e 1: 100,000 5.30 
‘ “ “ 6 5.385 5.20 
« “ “ 6 4.90 
“ “ “ “ 1: 250,000 4.90 
“ ‘ 66 aC yeas Pea lw 
“ 77 6“ bs 5.10 
é “é eee 5 Me 1: 500,000 4.85 
“ “ “ “ 4.85 4.85 
<< (73 “é 6¢ 4.90 
“ “ Ly 33 1: 1,000,000 4.60 
“ “c “ w 4.50 4.60 
“ (73 “c “ 4.75 
46] 
