A quantitative method is described which permits a determination of the relative amount of trypsin or pepsin present in a gelatin-enzyme digestion mixture, provided the gelatin and trypsin solutions are purified.

This method is dependent upon the change in viscosity of such solutions. It is found that the time required to cause a given percentage change in the viscosity is nearly inversely proportional to the amount of enzyme present.

It is pointed out that the particular value of the method lies in the fact that enzyme reactions which take place in the presence of "buffer" salts may be studied.

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