The activity of the tryptic enzymes occurring in the pyloric caeca of several salmons has been measured with respect to the effects of pH, ammonium chloride concentration and temperature on the enzyme bate material prepared from it. Several defferent methods of preparing a commercial bate have been investigated. From these data, an economic estimate of the feasibility of the production of leather bates from salmon pyloric caeca has been made. A sample of bate has been submitted for commercial testing. / Science, Faculty of / Zoology, Department of / Graduate