INSOLUBLE CARBOHYDRATES OR MARC. 77 



They found that the soluble ferments produced by Axpergillusniger 

 partially hydrolyzed the pectose of gentian root, converting it into 

 pectin. Pectin was hydrolyzed (rendered noncoagulable) by diastase 

 from malt, but not by saliva or by emulsin. The pectin was said to 

 yield mucic acid and arabinose like that from beet marc. Bourquellot 

 defined pectins as substances which dissolve in water, yield mucic; acid, 

 and are coagulated by limewater, baryta water, and by pectase. The 

 solutions were optically active, contraiy to the results of Fren^ ([]/,= 

 82.3 to 194). The ferment in malt which dissolves pectin he called 

 pectinase. Pectase and pectinase, added together to a pectin solution, 

 caused coagulation, then solution, similar to the effects of rennet and 

 trypsin on casein. 



Javillier," using the methods of Bourquellot and Herissey, obtained 

 corroborating results with quince pectin. It was strongly dextro- 

 rotatory ([]/, 188.2), gave arabinose and niucic acid, arid behaved 

 toward malt diastase like the pectins obtained by Bourquellot. 



Votocek and Sebor & obtained from beets, by the treatment with 

 alkali, an arabic acid which they determined to be not a homogeneous 

 compound, since different preparations showed varying rotatory pow- 

 ers. Other evidence that the arabic acid was a mixture of similar 

 substances was that varying quantities of arabinose and galactose were 

 formed on hydrotysis of different preparations, and by hydrolyzing 

 the acetylation product the original acid was not regained, but the 

 products possessed different rotatory powers and contained different 

 proportions of the groups which give rise to arabinose and galactose. 

 A very pure glucosazone was obtained from the hydrolysis product of 

 the arabic acid, so that three complexes may be present araban, galac- 

 tan, and glucose. 



Bauer c obtained various sugars from pectins from different sources 

 galactose from pear pectin, xylose from apple pectin, and other sugars 

 not positively identified from orange peel. 



Widtsoe and Tollens^ reported arabinose, xylose, and fucose in gum 

 tragacanth, which Girard* had found to be 60 per cent pectin. 



Cross-^ considers that pectin may be ligno-cellulose free from 

 incrusting materials, and suggests that it would be well to try the 

 methods used for separating cellulose bodies on the pectins. 



J. pharm. chim., 1899, [6] 9:163 and 513. 



&Zts. Zucker-Ind. BOhm., 1899, 24: through Chem. Centrbl., 1899, [2] 70: 1022, 

 through J. Chem. Soc., 1900, 78:1, 208. 



cJ. prak. Chem., 1891, [2] 43: 112; Landw. Versuohs-Stat. , 1892, 41: 477; 1894, 

 43: 191; Verh. Vers. Deutsch, Ntf. u. Arzte, 1900, II, 1, Halite, 99, Aachen, through 

 Chem. Centrbl., 1901, [2], 72: 196. 



<Uter. d. chem. Ges., 1900, 33: 132. 



"Ibid., 1875, 8: 340. 



/Ibid.. 1895, 28: 2609. 



