Enzymic methods for the preparation of arginine and ornithine

THIS paper deals with two examples of the application of enzymes to preparative purposes: (1) the use of "trypsin" in the preparation of arginine, and (2) the use of arginase with urease in the preparation of ornithine. The first, while not devoid of practical utility, is described chiefly as a demonstration of the existence of substantial amounts of free arginine in pancreatic digests. The second is offered as a wholly satisfactory method for the preparation of ornithine, possessing certain advantages over any hitherto described.