CONTENTS XIX 



Page 



2. Enzymes Involved in the Fermentation and Oxidation of Glu- 

 cose (Phosphorylation of Hexoses and Oxidation-Reduction 

 Reactions of Hexose-Breakdown Products) 365 



3. Tricarboxylic Acid Cycle 372 



4. Synthesis of Amino Acids from a-Keto Acids 372 



a. Oxidative Deamination of Amino Acids 372 



b. Synthesis of Amino Acids by Transamination .... 375 



B. Problems Dealing with the Production of Antibody Against the 

 Respiratory Enzymes 377 



1. Reasons for the Failure to Produce Antibody Against Yellow 

 Enzyme 380 



2. Inhibition of Pyruvic Acid Reductase by Specific Immune 

 Serum 381 



3. Inhibition of Yeast Hexokinase by Homologous Anti-Serum 382 



4. Inhibition of Yeast d-Glyceraldehyde-3-phosphate Dehydro- 

 genase by Specific Anti-Serum 385 



5. Reports on the Inhibition of Bacterial Respiration by Specific 

 Immune Serum 388 



6. Phosphatase and Antiphosphatase 390 



C. Metallo-Proteins as Oxidation Catalysts and Antigens . . . 393 



D. Antibody Against Luciferase-Oxidative Enzyme of Luminescence 396 



PART VI 

 PHYSIOLOGY AND BIOCHEMISTRY OF SHOCK 



1. A Description of Anaphylactic. Shock 399 



a. Symptoms in Guinea Pigs 401 



b. Symptoms in the Dog 401 



c. Symptoms in the Rabbit 401 



2. Peptone Shock 402 



3. Shocks Caused by Proteolytic Enzymes 403 



a. Trypsin 403 



b. Papain and Ficin 404 



c. Chymotrypsin 404 



d. The Question of the Proteolytic Liberation of Histamine as 

 Cause of Trypsin Shock 405 



4. A Summary of Some of the Physiological Changes Accompany- 

 ing Shock 407 



5. Histamine Shock 407 



a. Effects of Histamine 407 



b. Distribution of Histamine 408 



c. Origin of Histamine 409 



