52 FATS, OILS, AND WAXES 



fats may develop in cheese, but according to Nierenstein * in 

 such cases the fats are derived not from the proteins, but from 

 other substances, such as cholesterol. 



Also the view has been put forward that they are the 

 means of setting up the change in zymogens which leads to the 

 formation of enzymes. More recently Palladin f has suggested 

 that there is a relationship between lipoids and respiration, 

 for the more of these substances extracted from seedlings the 

 more was the respiration depressed. Possibly the lipoids, 

 which contain phosphorus, act in a similar way as the phos- 

 phates in alcoholic fermentation. 



* Nierenstein : " Proc. Roy. Soc., Lond.," B., 1911, 83, 301. 

 f Palladin: "Ber. deut. bot. Gesells.," 1910, 28, 120; Palladin and Stane- 

 witsch: "Biochem. Zeit.," 1910, 26, 351. 



