▁ranges , ▁and ▁salt ▁concentr ations . ▁Ly so zym e ▁activity ▁increases ▁with ▁increasing ▁temper atures , ▁up ▁to ▁ 6 0 ▁degrees ▁Cel si us , ▁with ▁a ▁p H ▁range ▁of ▁ 6 . 0 - 7 . 0 . ▁The ▁sal ts ▁present ▁also ▁affect ▁ly so zym e ▁treatment , ▁where ▁some ▁assert ▁in hib itory ▁effects , ▁and ▁others ▁promote ▁l ysis ▁via ▁ly so zym e ▁treatment . ▁S od ium ▁ch lor ide ▁indu ces ▁l ysis , ▁but ▁at ▁high ▁concentr ations , ▁it ▁is ▁an ▁active ▁in hib itor ▁of ▁l ysis . ▁Similar ▁observations ▁have ▁been ▁seen ▁with ▁the ▁use ▁of ▁pot ass ium ▁sal ts . ▁S light ▁variations ▁are ▁present ▁due ▁to ▁differences ▁in ▁b acter ial ▁stra ins . ▁ ▁History ▁▁ ▁The ▁ant ib acter ial ▁property ▁of ▁hen ▁egg ▁white , ▁due ▁to ▁the ▁ly so zym e ▁it ▁contains , ▁was ▁first ▁observed ▁by ▁Las cht schen ko ▁in ▁ 1 9 0 9 , ▁although ▁it ▁was ▁not ▁until ▁ 1 9 2 2 ▁that ▁the ▁name ▁' ly so zym e ' ▁was ▁co ined ▁by ▁Alexander ▁F lem ing , ▁the ▁second ▁scient ist ▁to ▁discover ▁pen ic ill in . ▁But ▁according ▁to ▁one ▁publication , ▁it ▁was ▁F lem ing ▁" who ▁first ▁clearly ▁showed ▁that ▁an ▁en zym ic ▁subst ance ▁present ▁in ▁a ▁wide ▁variety ▁of ▁secret ions ▁is ▁capable ▁of ▁rapidly ▁l ys ing ▁( i . e