506 



HYDROLYTIC FERMENTS. 



9. The hydrolytic ferments have recently been called Enzymes by w. 



Kiihne, in order to distinguish, them from organised ferments, such as yeast. The 

 enzymes, hydrolytic or organic ferments, act only in the presence of water. They 

 act upon certain bodies causing them to take up a molecule of water. They all 

 decompose hydric peroxide into water and O. They are most active between 30- 

 35C., and are destroyed by boiling, but when dry they may be subjected to a 

 temperature of 100 without being destroyed. Their solutions, if kept for a long 

 time, gradually lose their properties and undergo more or less decomposition. 



[Table showing the unorganised ferments present in the body, and their 

 actions: 



