412 EXPEEIMENT STATION EECORD. 



the sugar which is more resistant to the destructive action of acids, allialis, 

 hot water, and alcohol than is invertase itself." 



A theory of the influence of acids and alkalis on the activity of invertase, 

 C, S. Hudson {U. S. Dcpt. Agr., Bur. C'hein. Circ. 60. pp. 3, fig. 1). — Invertase 

 acts best in a weak acid solution, the enzymotic power decreasing with the 

 increase in acidity. In an akaline media it is inactive. A simple explanation 

 of this fact, according to the author, is " that acids and alkalis combine with 

 invertase by the principles of the law of mass-action and prevent it from 

 inverting cane sugar." This hypothesis is tested mathematically and com- 

 parisons are given between the results actually found and those calculated. 



The influence of nutrients on diastase formation, K. Saito {^Vcllnschr. Brau., 

 21 (1910). -To. 16, pp. 181-183). — The results of experiments with AspcrgiUus 

 oryzce and inorganic and organic nitrogenous bodies show that these bodies 

 are contributing factors to the formation of diastase. 



On the behavior of cellobiose with some enzyms, E. Fischer and G. 

 Zemplen {Liehig's Ann. Chem., 312 {1910), No. 2, pp. 25Jf-256; abs. in Chem. 

 Ztg., 3Jf (1910), No. 5It, Repert., p. 205). — The authors show on the basis of 

 new researches that no hydrolysis of cellobiose which could be detected with 

 phenylhydrazin took place when subjecting this carbohydrate, according to the 

 old method, to the action of aqueous extracts of AxpcrgUlus nigcr. By chang- 

 ing the method of cultivating the .4. nigcr and lengthening the time of expo- 

 sure, a strong cleiivnge of the disaeeharid was brought about. 



A new theory of alcoholic fermentation, li. Kusserow (Ccntbl. Bakt. [etc.'\, 

 2. Alt., 26 (1910), No. 6-7, pp. 181,-181; ahs. in Zcnthl. Biochcm. u. Biophys., 10 

 (1910), No. 1, p. 21). — Yeast by virtue of its requirement for oxygen splits a 

 part of the sugar molecule into a diatomic alcohol which is not stable and which 

 is transformed into ethyl alcohol, carbon dioxid, and nascent hydrogen. The 

 nascent hydrogen in turn reduces other molecules of sugar to the diatomic 

 alcohol, and this process is repeated successively. 



On the proteid substances of barley. II, Transformation of the proteid 

 matters during malting and malt storing, H. Schjerning (CompL Rend. Lab. 

 Carlsberg. 8 (1910), Na. 2, pp. 169-395, figs. 2). — This is a continuation of the 

 work with barley, previously noted (E. S. R., 18, p. 165). 



During the germinating process it is shown that " the insoluble proteid mat- 

 ters existing in the barley grain are partially converted, through one or sev- 

 eral intermediate stages, into a water-soluble proteid which shows the same 

 reaction as Albumin II. This proteid is further converted, in whole or in part, 

 into another, which has the same reaction as Albumin I, and which is finally 

 split, entirely or partially, by the proteolytic enzyms, thus giving rise to peptic 

 (denuclein, proteoses and peptones) and tryptic decomposition products (am- 

 monia, amin-amid compounds). Hordein is first partially converted into bynin 

 (insoluble in water), which by further action is converted, as a whole or par- 

 tially, into a water-soluble albumin, which has the same reaction as Albumin 

 II. This albumin is transfoi-med in the manner described above. Edestin is 

 convertetl, in whole or in part, into dynedestin (Albumin II), which is, wholly 

 or partially, further converted as mentioned above. The edestin salts are, in 

 general, transformed entirely into leucosin. Leucosin — whether preexisting in 

 the barley or arising from the edestin salts — seems to be very resistant toward 

 the action of proteolytic enzyms. As a rule, it is not affected by these, at any 

 rate not to any appreciable extent. The albumin (Y- or leucosin?) formed, 

 whose reaction is the same as that of Albumin I, is. on the contrary, very 

 readily acted upon by proteolytic enzyms. 



■' The proteid conversion taking place in germinating barley is brought about 

 by three processes, namely, the albumin dissolution process, proteolysis, and the 



