Enzyms of Apples 



109 



lined in the article by Thatcher and Koch (11). The results obtained 

 are given in Table I. 



Table I. — Results of tests for diastase iti the flesh of apples 



Variety and material. 



Reducing sugars. 



Before action. 



Jonathan: 



Decanted juice 



Decanted juice (boiled) 



Decanted juice (neutralized) 



Control (water only) 



Yellow Newtown Pippin: 



Decanted juice 



Decanted juice (boiled) 



Decanted juice (neutralized) 



Control 



Rome Beauty: 



Decanted juice 



Decanted juice ^boiled) 



Decanted juice (neutralized) 



Control 



Gm. 

 o. 0192 

 . 0207 

 .0197 



None. 



.0113 

 . 0217 

 .0103 

 None. 



.0103 

 . 0207 

 .0113 

 None. 



Gm. 



o. 0183 



. 0212 



. 0192 



None. 



.0113 

 . 0212 

 .0113 

 None. 



. 0098 

 . 0202 

 .0103 

 None. 



At a later date, when other preparations of apple material were avail- 

 able, tests were made of the reducing sugars present in equal aliquots of 

 soluble-starch solution which had been digested for 30 minutes at 40° C, 

 with both boiled and unboiled extracts of these materials, with the results 

 given in Table II. 



Table II. — Results of tests for diastases in various preparations made from the flesh of 



apples 



From these results it is evident that the juice contained no diastases. 

 It appears, therefore, that after the starch disappears from the apples 

 the diastases also disappear. None of the apples which were available 

 for these investigations contained any starch. 



INVERTASE 



Invertase was tested for in two samples by a method precisely like 

 that used for diastases except that 10 c. c. of a 10 per cent solution of 

 sucrose were used in place of the soluble starch. The results obtained 

 are given in Table III. 



