( 12 ) 



constant. From this point tlie line, 

 representing the ijivei'sion as a fuiKMioji 

 of the time, >vill ofcoiirse be a straigiit 

 one until tlie concentration of the cane- 

 sugar has become too small to make 

 tlie in\ersion keep pace with llie glu- 

 cose transformation. 



With 5V„ canesugar (see tig. 3) 

 the line commences its straight course 

 at about y = 0,35. This substituted 

 into the equation 



1 



— 2'>a v" = 



1-//- 

 0.65 



gives p = 



0,153 



or, practically = 4. 



In the 10"/„ solution (lig. 4) the e(piilil)rium must tiien become 



Fig. 4. 



perceptible at the value of y to be calculated from 



l-y-loy = 

 therefore, at y = 0,27. 



Those equilibria phenomena are observed more readily in the 

 inversion of maltose by y east-extract. 



The enzyme which converts maltose into glucose is generally called 

 nialtase so as to distinguish it from iuvertin. It seems to me that there 

 is no valid reason for making such a distinction. A yeast-extract, 

 which inverts maltose, has always been found to also behave actively 



