I I KM , .1 



decomposition of maltose into \\\<> molecules of . 

 ever, evidence of synthesis as a resull of the acccleratioi 

 reaction. To understand th< ilts we musl rememh 



dextrose is a mixture of two si I a bj 



two molecules >>\ <i dextrose condense thai i with 



i>\ a molecule <»t' water maltose is Formed, l>ut when two mo 



of ii dextros ndense isomaltose resull 



as to whether nudtast is really responsible for the 



molecules to maltose, ii being claimed by some tliat tins is 



by another enzyme, emulsine. If tins were true it would i illy 



minimize the important E reversible action as a factor in celluh 



thesis. The latesl evidence goi show, ho 



and not emulsine thai is responsible in the above 



Evidence, both direcl and indirect, is als imulatii - 



show that enzymes may accelerate the Byntl >f j » i-« » t 



of direcl evidence we have: 1 the retardation of the dig< 

 of trypsin, etc., which sets in after the process hi 

 and 2 the recommencemenl <<\ a digestive | 

 end. if the products of the digestion are removed by dial 

 means. .\s direct evidence may be cited the formation 

 products when pepsin is added to concentrated Boluti 

 and the diminution in the number of small molecules, as judg 

 urements of electrical conductivity, when trypsin is added I 

 nets of tryptic digestion of caseinogen. Protamine a sim] 

 tein lias also been found to be produced when trypc 

 a mollusc was added i" a tryptic d E the • 



significance of these facts in connection with the mel 

 amino ai«l< will be evident when w< me I idy this snl> 



Specificity of Enzyme Action 



Although in all of the above features of enzyme action l 

 contradicl the vievt thai they are catalyl : agents, 1 



iliarity which at first Bighl Beems nnintf rpr.-t ah • 



This is with regard t>> their often remarkabh 

 as we have sen, maltase '-an hydrolyze malt' 

 posed of two o-dextrose molecules . hut i 



This means that mere diflf< 



molecules is Bufficienl t<> alter the infl 

 such different aid uol influence t ; 



•Wr I . . 



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