igii] Carl L. Aisberg 107 



Cent, cane sngar and supplemented by 2 per cent. tannic acid also 

 developed the enzyme tannase. Penicillium expansum in a similar 

 Solution did not develop the enzyme. 



The enzyme tannase would fall then in the third class, as de- 

 scribed by Went, which class includes only those enzymes which are 

 produced when a particular carbon Compound is present in the 

 nutrient Solution. 



The Synthesis o£ Fats by the Action of Enzymes 



F. L. DUNLAP AND L. O. GILBERT 



(Bureau of Chemistry, U. S. Department of Agriculture, 



Washington, D. C.) 



Five grams of oil-free castor bean, 5 gm. of flaxseed, 25.5 gm. 

 of glycerol and 16.7 gm. of Kahlbaum's oleic acid were triturated 

 in a mortar until emulsified. The flaxseed were introduced to per- 

 fect the emulsion. It is without action. This emulsion was allowed 

 to stand and its acidity titrated at intervals. After eleven days the 

 loss of acidity was such as to correspond to a disappearance of over 

 26 per cent. of the total oleic acid present, so that the enzyme of 

 Ricinus has undoubted synthetic power. 



On the Measurement of the Oxidase Content of Plant Juices 



H. H. BUNZEL 



{Office of Drug Plant, Poisonous Plant, Physiological and Fer- 

 mentation Investigatior<;, Bureau of Plant Industry, 

 U. S. Department of Agricidture.) 



The author presents a method for the accurate measurement 

 of the physiological processes which are being ascribed to oxidases. 

 The measurements are based on oxygen absorption and are carried 

 out in an apparatus especially devised for the purpose. The ex- 

 periments are all carried out in an air thermostat maintaining the 

 temperature within a tenth of a degree. The oxidase apparatus 



