I should like to express my thanks to the following: to F. C. Bawden, under whose auspices the work was carried out, and N. W. Pirie, for advice; to P. H. Gregory for potato samples and help in planning the experiments; to H. M. Sinclair for a culture of Phycomyces blake8leeanus; to my brother, A. P. Meiklkjohn, for calling my attention to the possibilities of the method, and to E. M. Crook and D. J. Higgons for supplies of solanin6 and solanidine.

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The lime-ethanol method of Foreman [1914a] for the estimation of aspartic and glutamic acids in the products of protein hydrolysis has found wide application, and in the hands 6f later workers has undergone various modifications in detail. Foreman recited the conditions that he considered necessary for the quantitative precipitation ofthe dicarboxylic acids as their Ca salts from the amino-acid mixture obtained by hydrolysing the protein with HCR. He * In a private communication to one of us (A. C. C.) Mr Foreman stated that in 1914 he was aware of the superior selectivity of the Ca salts and that his choice was deliberate. The contrary opinion of Town [1941] was based on experiments with gliadin, which contains very little basic-N.

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