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PHAXMACEUTICAL BACTERIC 



At very low temperatures dbstasr has only a very slight effect upon raw 

 potato starch, while bailey and wheat starches are quite actively digested. 

 hese are the true starch splitting ferments and are 

 or amylorytk ferments. They are widely distributed 

 in the vegetable and also in the animal kingdom. They are of vital 



to plants and inhnaK? They are the principal tenner, 

 the so-called malt diastase being the best known of all enzymes or 

 its. The discovery of malt diastasr dates back to 1853, through 

 the investigations of Payen and Persoz, who sought to obtain this enzyme 

 in a pure state by precipitation in akohol, but in this attempt they were 

 of course not successful. The following are the principal disastatic 

 Ferments. 



A myLase. This is K^<^ proper and acts on starches, rhanging them 

 It is very widely distributed in the vegetable 

 The stored starch in plants, which is reserve food, must be 

 form before it can enter into circulation through 

 the plant iiancs in order that it may finaDy be assimilated for purposes 

 of plant gum lit and dtinrlmmmit and the ferment amylase produces this 

 ability. 



This is the starch frrmrnt of the salivary glands, converting 

 into maltose. It is a very active ferment, being most energetic 

 um and is quickly destroyed by acids. Some 

 very snail quantities of hydrochloric acid in- 



the action of ptyatin. However, 0.015 per cent, acid is sufficient to 



. This is the diastase ferment of the pancreas, closely 

 ibling ptyalin. though it is more active, rapidly liquefying the starch 

 t into dfTtrhi and maffirir It is most active between 30 

 and 45 C. and is destroyed at 65 C. It is not found alone but in associa- 

 tion with trypsim g*pi and icnniii in ri^ rnmnuTrLil product known as 



The action of amyiopsm is reduced by weak acids, but on the 



Thegtycogenic function of the fiver is due to a ferment 

 starch into glycogen and dextrin-like substances. 

 found in the blood, in urine and in tissue cells. 

 (DUsUst) Ferments. These ferments act upon biose 



The principal enzymes 



ntdni 



. This is very widely distributed in the vegetable kingdom, 

 of Saccharomyces and in other cryptogams. It also 

 It acts upon m*ha*+ t converting it into 



