When Lactopeptine was first examined by the Council about six years ago, it was found to be little more than weak saccharated pepsin, and did not contain the other ferments which were claimed by the manufacturers to be present. A statement concerning this was published in the Council Reports for 1905-1908, p. 43. Because of claims recently made by the exploiters that this preparation contains not only pepsin but also pancreatin, diastase, lactic acid and hydrochloric acid, and that the failure to recognize these must be due to the lack of ability of the chemists making the examination, it seemed worth while to undertake a new series of tests on samples from two sources mentioned, the products on the British and American markets. The label on the British sample gives the following as the composition: Sugar of Milk 40 ounces Pepsin 8 ounces Pancreatine 6 ounces Ptyalin or Diastase 4 drachms Lactic Acid 5 fl. drachms Hydrochloric Acid 5 fl. drachms The label on the American sample gives no quantities but states that it “represents a combination of the principal digestive and enzymogenic agents, Pepsin, Pancreatin, Diastase, Lactic and Hydrochloric Acids, in the proper proportion to insure best results.” We have examined both preparations for starch-digesting power according to the methods employed in our previous examinations of such ferments and already reported. Diastase and the amylopsin of pancreatin seem to be completely absent, or, if present at all, in such minute traces that digestion of starch is not shown after one hour when quantities running from 60 mg. up to 150 mg. were allowed to act on 500 mg. of starch made up into paste. These tests were repeated, always with the same results, and were controlled by digestions of the same starch with other diastase preparations of known value. Tryptic activity appears likewise to be absent, as in weak alkaline solution after fifteen hours’ digestion no effect on coagulated egg albumin or fibrin was observed when 100 mg. of each preparation was used with 1 gm. of the protein material. As was found in the previous investigation the two products have some peptic activity, but this activity is comparatively weak, as about 200 mg. of each preparation are required to digest 10 gm. of coagulated egg albumin with 0.2 per cent. hydrochloric acid in three hours at 40 C. (104 F.), and 100 mg. portions were unable to completely digest 10 gm. portions of egg albumin with acid of the same strength in four hours at 50 C. (122 F.). Hydrochloric acid is absent, as might be expected from the character of the preparation, and the amount of combined chlorid is small; but qualitative tests were obtained for organic acid resembling in behavior lactic acid, which is probably present in combined form.