42 



in cola nuts is produced by fermentation, and that the nuts may 

 be preserved colorless by heating to 65 degrees, or by immersing 

 in boiling alcohol. 



Tschirch 71 observed that cinchona bark does not become col- 

 ored, if the fresh branches are immersed in hot water before re- 

 moving the bark. 



The same author states that it is the action of oxydases upon 

 the tannin group, which produces the strong red-brown products 

 that he has grouped together as, cinchona-red, tannin-red, cinna- 

 mon-red, kino-red, colo-red, etc. 7 " 



Wender 73 attributes the brown color of bread to the action 

 of an enzyme, and adds that the brown color of many trees is 

 due to the action of enzyme on the tannin. 



Browne 74 found lipase in rice bran and tested its hydrolytic 

 action on castor oil and upon the oil from rice bran. 



Mohr 75 finds that lipase acts as a hydrolizer in the decompo- 

 sition of esters but that the decomposition is not complete if only 

 alcohol and acid are present. After a time the action is reversed 

 and esters are formed from the acid and alcohol present. 



Wender and Lewin 76 state that the enzyme of grain which has 

 a catalytic action is not increased during germination. Also that 

 the diastatic action may be destroyed by carefully increasing the 

 heat , without destroying the catalytic action. Also that the outer 

 thin brown seed coat contains the strongest enzyme, and decreases 

 in strength toward the center. 



Bourquelot and Marchadier 77 find that oxydase and peroxy- 

 dase are active in 10% alcohol, and that both are destroyed by 

 hydrocyanic acid. With vanilla, peroxydase and hydrogen per- 

 oxide act the same as oxydase with air, and suggest that per- 

 oxydase consists of two enzymes, one hydroperoxydase which, 

 in the presence of air, is capable of converting water into hydro- 

 gen peroxyde, or forming peroxides with certain substances, and 

 the other an indirect oxydase, capable of decomposing the per- 

 oxides with the liberation of oxygen. 



71 Schweiz. Wochschr. fiir Pharm., No. 10, 1905. 



72 Angew. Pflanzenanatomie, p. 127. 



73 Chem. Zeit, 26, p. 1217, 1902. 



74 Jour. Am. Chem. Soc., 25, p. 950, 1903. 



75 Chem. Centr., 1902, ii, 1424, from Woch. Braii. 19, p. 588. 



78 Chem. Centr., 1904, I, p. 1530, from Oest. Chem. Zeit., 7, p. 173, 1904. 

 77 Compt. rend. 138, p. 1432, 1904. 



