( 16 ) 



The retarding action of another added liexose is not studied so 

 'readily in tlio case of maltose inversion as in the transformation of 

 canesugar, on account of the immediately occurring reversion. Still it 

 Avas found that both laevnlose and galactose cause the same retarding 

 action, as might be e.\j)ected from our theory now we are dealing 

 with glucose-radiation only. 



For instance, a same amount of yeast-extract gave under the same 

 conditions and in the same time: 



in : inversion 



67„ maltose 18.9V„ 



6V„ maltose + J.5"/„ galactose 15.57„ 

 6"'„ maltose + J.5"/„ laevidose J5.5"/„ 

 Another series gave 



in : inversion 



67„ maltose 26.87„ 



67„ maltose + 1.57,, laevulose 24.87„ 



67„ maltose -|- J.57„ galactose 25.-7„ 



(^7n maltose -f 1.57,, glucose 13.57„ 



This last figure, verified by other experiments, requires a further 



explanation. This 1.57,, glncose was undoubtedly (i-glucose. Before 



mixing it with the maltose, the glucose was dissolved separately 



and completely converted into the slabje forn» ^) by placing the flask 



for some time in boiling \\atei-. The observed order of retardation 



shows that the ji-glucose also takes part in the process of reversion. 



;Xow it is possible that in I lie maltose molecule the glucose with the 



still free carbonyl grouj) is })resent in the /^-modification and it is 



even probable that this free glucose group, when in solution, will be 



converted into tiie same stable form as glucose itself. In Hill's 



investigations, yeast-extract appeared capable of uniting two molecules 



of /J-glucose; so, probably, also two molecules of «-glucose. The 



gliTCOse formed in the enzyme-inxei'sion of maltose may, therefore 



be called homogeneous. Each molecule of that glucose can unite 



itself under the influence of the enzyme radiation with any other 



molecule of that glucose to a biose. Therefore, the equation of 



equilibrium was here 



means of lactase, Emil Fischer and Fua.nkla.nd Armstrong only obtained an 

 isolactose. 



The synthesis of canesugai' lias not yet succeeded because we can only add 

 yff-glucose and not ^«-glucose to laevulose. 



~) Separate experiments showed that unheated glucose causes the same retar- 

 dation as heated, «-glucose therefore the same as |3-glucose. 



