560 ENDOTRYPTASE AND PHILOTHIOK 



utility to the fermentation industry. The appearance of sulphur- 

 ous acid and sulphuretted hydrogen in fermenting musts, worts, 

 and washes, and their occurrence in wine, beer, and spirits, were 

 already known to fermentation technologists and analytical 

 chemists at a time before any one had begun to speak of reduc- 

 tases. On this point the reader is referred to p. 234, vol. ii., and 

 to the recent publications of FREW (I.), A. OSTWALDER (I. and II.), 

 R. SCHANDER (IV.), W. SEIFERT (Y. and VI.), H. WILL and 

 H. WANDERSCHECK (I.), W. WINDISCH (VII.) and J. WORT- 

 MANN (XXI.) 



