A GENEnCO-rHYSHlLOGlCAL STUDY ON THE FORMATION ETC. 



9 



make up 5 per cent, was mixed witli 0.2 cc of a dilute hydrogen peroxide aud 

 0.5 cc of tlie enzyme solution which was prepared fiiom the pressed juice of 

 the soy bean seedling twice pi-ecipitated by alcohol. The mixture was kept 

 at 19.0 to 20.0 C. Tlie chauge in the hue fi-om violet to red was obser\'ed 

 as ah-eady mentioned but by aai jKlditiou of sti'ong at-id to the pipetted poi-tion 

 by wliich tlie compai'ison of the colour was made, tho colour wa.s red all 

 alike. Thus : 



T.\BLE 4. 

 Influence of glucose on the decolorization of anthocyanin by peroxidase. 



The above fact seems to bear some physiological importance. The higher 

 the concentration of sugar or salts dissolved in the cell sap, the weaker would 

 be the action of oxidizing enzyme on anthocyanin. Thus the latter may be 

 protected fi'om decomposition. 



As ah'eady mentioned, hydi'ogen peroxide alone decolorizes the anthocyanin 

 and if a small amoimt of finely pulverized animal charcoal is added, the action 

 of hydrogen peroxide is highly accelerated. 



The difierent amount of animal charcoal and 1 cc. of hydrogen peroxide 

 wliich was equivalent to 0.014 g. oxygen was added to 5 c.e. of a reduced 

 alcohoUc solution of 0.001 mol. quercitrin. Time requii'ed for the mixtures to 

 be completely decolorized at 14.0 C. — 16.5 C. was as follows : 



