FERMENTS AND FERMENTATION. 



(emulsin) obtained from sweet almonds. The curves show 

 very well a region in which an increase in temperature is 

 followed by an increase in the rate of chemical reaction, the 

 attainment of an optimum, and the rapid fall to the base- 

 line, with only a slight further increase in the temperature 

 beyond the optimum. In general, it may be said that all 

 ferments behave in a similar manner. 1 







10 



80 



90 



20 30 40 50 60 70 



TEMPERATURE IN DEGREES CENTIGRADE 

 FIG. 18. 



(Copied from COHEN: Physical Chemistry for Physicians. Trans, by 

 FISCHER, New York, 1903, p. 56.) 



f (d) The reactions which are catalyzed by a ferment are 

 rarely, if ever, complete unless the products of the reaction are 

 removed as soon as formed. By this is meant that if a certain 

 substance and a ferment capable of acting upon this sub- 

 stance are mixed together, say in a test-tube, not all of the 

 substance will be acted upon by the ferment, but when the 



1 COHEN: Physical Chemistry for Physicians. Translated by MARTIN 

 H. FISCHER, New York, 1903, p. 55. 



