CONTENTS 



CHAP. PAGE 



I. INTRODUCTION .1 



II. THE COLLOIDAL STATE 10 



III. ENZYME ACTION 17 



IV. CARBON ASSIMILATION 26 



V. CARBOHYDRATES AND THEIR HYDROLYZING 



ENZYMES 41 



VI. THE FATS AND LIPASES 79 



VII. AROMATIC COMPOUNDS AND OXIDIZING EN- 

 ZYMES 87 



VIII. THE PROTEINS AND PROTEASES . . . .118 



IX. (iLUCOSIDES AND GLUCOSIDE-SPLITTING EN- 

 ZYMES 142 



X. THE PLANT BASES 154 



INDEX 1G8 



