310 EXPERIMENT STATION EECORD. 



small and medium amounts were found to stimulate the saccharification of 

 starch, while large amounts checked it. Carbonates and bicarbonates were 

 found to stimulate, while neutral carbonates behaved in the same manner as 

 the alkaline salts. Rubidium chlorid and caesium cblorid act slightly stimu- 

 lating when small amounts are used, but are indifferent with medium amounts, 

 and have a retarding action with larger doses. Lithium chlorid has a retarding 

 effect in all amounts. 



Enzyms which decompose hexotrioses and stachyose, H. Bierey (Compt. 

 Rend. Acad. Sci. [Paris], 152 {1911), No. 13, pp. 90J,-906; abs. in Chem. Ztg., 

 35 (1911), No. 50, p. Jt52). — The decomposition of hexotrioses is 2-phased, 

 while stachyose is 3-phased, 2 and 3 enzyms taking part, respectively. The 

 higher animals can not utilize polyoses, or at best do so only partly, while the 

 invertebrates digest them completely. 



In regard to reducing ferments; the Schardinger enzym (perhydridase), 

 A. Bach {Biochem. Ztschr., 31 {1911), No. 5-6, pp. U3-U9; abs. in Centbl. 

 Bakt. [etc.], 2. Abt., 30 {1911), No. 19-20, pp. 494, 495).— Schardinger's reac- 

 tion is based on the cleavage of water by an oxydizable substance, through the 

 agency of a catalyzer which forms with the hydrogen of water a labile, strongly 

 reducing combination. 



The studies of the author have particularly to do with the relation of 

 Schardinger's enzym to the reductases present in tissues. The results show that 

 the reductase of the liver and other organs is not a single enzym, and that one 

 part of it seems to simulate the Schardinger enzym and the other part one which 

 can be replaced by aldehydes. An analogy between oxidase and reductase 

 seems to exist, according to the author, who states that oxidase is to be con- 

 sidered a system of peroxydase — peroxid-producing bodies — while reductase is 

 a system of water-cleaving bodies. 



The preparation and properties of an oxidase occurring in fruits, H. P. 

 Bassett and F. Thompson {Jour. Amer. Chem. Soc, 33 {1911), No. 3, pp. 416- 

 423). — There is present, according to these authors, an oxidase in fruits (ripe 

 apples, green apples, pears, and walnut hulls) which is capable of producing 

 a tannin-like substance in a slightly acid solution, and which in turn precipi- 

 tates protein nitrogen. This tannin-like substance (or substances) was not found 

 to exist in normal fruits, but only in those fruits which were removed from 

 the tree or were injured. It is believed by the authors to have fungicidal prop- 

 erties. In part, it exerts its activity by acting directly upon the fungus and 

 partly by the production of insoluble proteins. 



Indications in regard to the presence of a catalase (precipitable by calcium 

 carbonate) were also present. 



The relation between tannin and another colloid in ripening fruits, par- 

 ticularly Phcenx, Achras, and Diospyros, F. E. Lloyd {Ztschr. Chem. u. Indus. 

 Kolloide, 9 {1911), No. 2, pp. 65-73). — In the tannin vacuole of the tannin 

 dioplastids of all fruits, according to this author, there exists a body which 

 consists of 2 substances, viz, tannin and another colloid. The structure of the 

 tannin combination is dependent upon the second colloid. The second colloid, 

 which, according to the author, is a carbohydrate resembling pectose jelly, is 

 present in a slimy condition in unripe fruits, but later becomes hard and stiff, 

 being converted into a gelatin-like substance when the ripening process is com- 

 plete. It gives the usual tannin reaction. 



Action of heat upon emulsin, G. Bertrand and A. Compton {Compt. Rend. 

 Acad. Sci. [Paris], 152 {1911), No. 22, pp. 1518-1521, figs. 3; abs. In Wchnschr. 

 Brau., 28 {1911), No. 30, p. 336).— Emulsin, according to these authors, is a 

 mixture of 2 enzyms, viz, amygdalase, which only cleaves amygdalin into glu- 



