180 GENERAL MICROBIOLOGY 



2. Disaccharides. 



a. Saccharose: sucrase (invertase, invertin) 



specific term. 



b. Lactose: lactase specific term. 



c. Maltose: maltase specific term. 



3. Glucosides: glucosidases general term. 



a. Amygdalin: amygdalase (emulsin, synaptase) 



specific term. 



b. Tannin (digallic acid) : tannase specific term. 



4. Pentoses: (C 5 Hio0 5 ):r. 



a. Pectoses: pectases general term. 



B. Esters: ester ases general term. 



1. Fats: Upases (steapsin) general term. 

 a. Stearin: stearinase specific term. 



C. Proteins: proteinases or carbamases general term. 

 1. Protein-digesting. 



a. Proteins broken down to proteoses and 

 peptones : peptase (pepsin or aci'd-proteinase) 



general term. 



6. Proteins broken down further to polypeptids 

 and occasionally to a-amino acids with a 

 trace of ammonia: tryptase (trypsin or 

 alkali-pro teinase) general term. 



c. Proteoses, peptones, polypeptids and pro- 



tamins broken down completely to a-arnino 

 acids with a trace of ammonia: ereptase 

 (erepsin, protease) general term. 



II. Enzymes producing intramolecular changes,acting on : 

 A. Carbohydrates (d-hexoses) CeH^Oe to form: 



1. Alcohol, ethyl and carbon dioxide: zymase 



general term. 



a. Dextrose: dextro-zymase specific term. 

 6. Levulose: levulo-zymase specific term. 

 c. Galactose: galacto-zymase specific term. 



2. Lactic acid: lactic acid bacteria zymase specific 



term. 



