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Within the past decade there has been a considerable increase in the amount of work produced dealing with the processes of digestion in many groups of animals and more especially of invertebrates. Despite the continuous increase in the interest taken in the subject, and in the number of workers engaged in research on this aspect of invertebrate physiology, there has been little corresponding advance in the methods of investigation employed, and few general results have been obtained. Facts concerning enzymes known to biochemists results have only too frequently not been appreciated by biologists. The most frequent method of investigating the digestion processes of an animal has been the preparation of a crude extract of an entire gut or gland by grinding with sand and diluting either with distilled or with sea water, setting up a series of such preparations—which possess a hydrogen ion concentration of unknown meaning—at temperatures varying from 0° C. to 100° C. for a length of time dictated more by convenience than by significance, and determining, frequently by not the most delicate method, the amount of digestion that has occurred. The investigation of effects due to the hydrogen ion concentration has been mostly conducted at that temperature which had been previously found to give maximal digestion and for a length of time again devoid of meaning. As a result of this method of procedure, it is often hard to correlate the optimalp H values and temperatures obtained with those that are actually to be encountered in the living animal. In the digestion of foodstuffs by enzyme action there are in all five variable factors upon which the process depends:— (1) The strength of the enzyme in the digestion mass.

On the optimum hydrogen ion concentration and temperature of the style enzyme of pecten maximus