67 J Fermente und Enzyme. 423 



723. Schweizer, K. Tyrosinase et desamination. (Tliese Nr. 573 

 Univ. Geneve Inst. Bot. 1916. 117 pp. ) - Ref. in Bot. Centrbl. CXXXIV, 

 1917, p. 386-387. 



724. Sherman, H. C, Thomas, A. W. und Schlesinger, M. D. Studien 

 über Amylasen. Teil VIII. Der Einfluss gewisser Säuren und Salze 

 auf die Aktivität der Malzamylase. ( Journ. Amer. Chem. Soc. XXXVII, 

 1915, p. 623.) - Ref. in Centrbl. Biochem. Biophysik XVIII. 1915, p. 396. 



725. Sherman, H. C, Thomas, A. W. und Schlesinger, M. D. Studien 

 über Amylasen. Teil IX. Weitere Untersuchung über die Reini- 

 gung von Malzamylase. (Journ. Amer. Chem. Soc. XXXVII, 1915. 

 p. 643.) - Ref. in Centrbl. Biocliem. Biophysik XVTII, 1915, p. 396. 



726. Sherman, H. C. und Schlesinger, M. D. Studien über Amylasen. 

 X. Vergleichende Untersuchungen über die Eigenschaften von 

 Pankreas- und Malzamylasepräparaten. (Joui-n. Amer. Chem. Soc. 

 XXXVII, 1915. p. 1305.) - Ref. in Centrbl. Biochem. Biophysik XVIII. 

 1915, p. 396. 



727. Sherman, H. (,'. und Baker, J. C. Untersuchungen über die 

 Verwendung von Stärke als Substrat für die Enzymwirkung. 

 (Amer. Journ. Chem. Soc. 1916, p. 1885.) — Ref. in Centrbl. Biochem. Bio- 

 physik XIX, 1917/18, p. 365-366. 



728. Sherman, H. C. und Punnet, P. W. Über die Produkte, die 

 bei der Einwirkung gewisser Amylasen auf lösliche Stärke ge- 

 bildet werden, unter besonderer Berücksichtigung der Bildung 

 von Glucose. (Amer. Journ. Chem. Soc. 1916, p. 1877.) — Ref. in Centrbl. 

 Biochem. Biophysik XIX, 1917/18, p. 366. 



729. Tadokoro, T. Mucinase in yani. (Trans. Sapporo nat. Hist. 

 Soc. V, 1915, p. 193-196, 2 Fig.) 



730. Thatcher, B. W. Enzymes of apples and their relation 

 to the ripening process. (Journ. Agric. Research V, 1915, p. 103 — 116.) — 

 Summary: ..From the results of these investigations it appears that the only 

 enzynis which participate in the clianges in the carbohydrates of apples during 

 the ripening process are oxidases. None of the common types of carbohydrat- 

 splitting enzyms could be found. The fact that the changes which take place 

 during ripening are inhibited by surrounding the fruit in an atmosphere of 

 carbon dioxide as shown by the experiment described in the opeuing para- 

 gTaphs of this article, is easily explained on the basis of their being oxidase 

 changes, since it is a well-known fact in enzymology that the presence of 

 a large excess of the end products of a reaction generally inhibits the action 

 of the accelerating enzyni in increasing degree as the proportion of the end 

 product increases. Carbon dioxide is undoubtedly the end product of oxidase 

 activity and should therefore accomplish just the result which was found 

 to occur in the jar in wJiich this gas was used. — The small amounts of esterase 

 and of Protease which were found in the ripening apples indicate the pos- 

 ßibility of the hydrolytic decomposition of the small quantity of essential oil 

 and of protein material contained in the flesh of the apple during the ripening 

 process or subsequent breaking down of the tissue. " 



731. True, Rodnoy H. and Stockberger, W. W. Physiological obser- 

 vations on alkaloids, latex and oxidases in Papaver somniferum. 

 (Amer. Journ. Bot. III, 1916. p. 1 — 11.) — Summary: ,,1. It appears from 

 work done on the opium poppy, Papaver somniferum, that the oxidase reaction 



