PROTEASES 



23 



Apparently there is a different kind of diastase causing each 

 change. Maltose and dextrose are soluble and diffusible. 

 They are the forms in which carbohydrate food is trans- 

 ported to the growing root and plumule and utilized in the 

 formation of new cells. Fig. 1 shows how a starch grain is 

 gradually broken down and dissolved away by the action 

 of diastase and water. 



Fig. 1. — Starch grain acted upon by diastase, showing progressive 

 solution. Much magnified. Drawing by C. A. Smith from microscopic 

 observation. 



8. Lipases. — There is not much known of these enzymes, 

 except that they do exist and have the property of splitting 

 up oil by hydrolysis. There are produced glycerine and the 

 fatty acid or acids which were combined with the glycerine 

 to form the oil. Glycerine is soluble and diffusible. The 



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fatty acids are insoluble, but probably unite with such 

 compounds as potash within the cell to form soap. From 

 glycerine and the fatty acids, carbohydrates are formed 

 in the growing cells, probably by oxidation. 



9. Proteases. — These enzymes, called also protein split- 

 ters, have the power of hydrolyzing protein substances and 

 changing them to simpler bodies such as albnmoses, peptones, 



