vni, a, 6 Pratt et al.: Nipa Palm 385 



Table V. — Enzyme destruction of sucrose in alkaline solution. 



Time. 



Sucrose. 



Alka- 

 linity, 

 gram 

 CaO per 

 100 cc. 



Brix. 



Present. 



De- 

 stroyed. 



Hre. 

 



12 

 24 

 36 

 48 

 60 

 72 



Per cent. 

 11.2 

 10.9 

 10.6 

 10.4 

 10.2 

 10.1 

 9.9 



Per cent. 

 



2.68 

 5.36 

 7.14 

 8.93 

 9.82 

 11.61 



0.637 



13.9 



0.434 



13.3 



0.409 



13.2 



0.397 



13.1 



Both of the above solutions gave strongly positive tests for 

 peroxidase at the end of seventy-two hours. The decreasing 

 alkalinity indicates the formation of acid-decomposition products 

 that combine with the lime and reduce the Brix, partially at 

 least, by actual precipitation of calcium salts. The action of 

 carbon dioxide was excluded in all cases. Solutions, similar 

 in every respect except that they contained no enzyme, under- 

 went no change in composition during this time. 



Dextrose and levulose in neutral solution are destroyed by this 

 enzyme at approximately the same rate as in the case of sucrose. 

 Table VI includes data showing the oxidation in neutral solution 

 of nearly 10 per cent of the original dextrose within seventy-two 

 hours. 



Table VI. — Enzyme destruction of dextrose in neutral solution. 



Time. 



Dextrose. 



Present. 



De- 

 stroyed. 



Hrs. 

 

 12 

 24 

 36 

 48 

 60 

 72 



Per cent. 

 11.4 

 11.1 

 11.0 

 10.9 

 10.8 

 10.6 

 10.3 



Per cent. 

 



2.6 

 8.6 

 4.6 

 5.3 

 7.0 

 9.7 



The destruction of invert sugar proceeds rapidly in solutions 

 containing lime with the formation of many decomposition prod- 

 ucts and a reduction in alkalinity and Brix. The additional 

 effect caused by enzyme action is relatively small in these cases. 



