TRANSACTIONS OF WAGNER 
STUDIES IN CARBOHYDRATES 
38 
was polarized at 20° С. A comparison was then made with the polarimeter 
reading for 2.5 gm. of dry starch treated in a like manner. i 
Insoluble carbohydrate was determined after extracting the soluble carbo- 
hydrate by allowing 25 gm. to stand overnight in 100 c.c. of water, filtering 
washing, and treating the residue in the prescribed manner. The soluble 
carbohydrate was determined by difference. 
The calorific values per entire loaf and per pound were calculated on the 
fresh bread and on the crackers as purchased. 
1860 calories 
1860 ч 
4220 
1 pound of carbohydrate 
1 pound of protein 
1 pound of fat 
“ 
Data, other than moisture and fuel value, are expressed on the dry basis. 
In the digestion experiments the water-bath for keeping the mixture at 
constant temperature was double—a one-gallon agate pail on the outside and 
a two-quart tin pail suspended within. The range of temperature was not 
more than 1? C., and the five samples were treated at one time. 
As previously stated, the ferment used was commercial taka-diastase. 
Four grams were dissolved in 100 c.c. of distilled water, and kept at a temper- 
ature of 55” C. for one hour, shaking every fifteen minutes. The solution was 
made fresh every day, and kept in a tightly stopped bottle; exactly 25 c.c. of 
the extract was added to 1 gm. of the bread in 50 c.c. of distilled water. The 
extent of the action of the diastase was determined by the amount of sugar 
formed, using Fehling's solution. 
With this method the flasks containing the bread (loaf) and the diastase 
were kept stoppered and shaken every ten minutes. Digestion was allowed 
to continue for thirty minutes. 
Then the flasks were removed from the water-bath, heated until the 
contents boiled to stop enzyme action, filtered, the wash-waters added to the 
solution, and the whole made up to the mark in a 250 c.c. flask. The solution 
was then tested for sugar by the following modification of a method proposed 
by Lintner: Into labeled test-tubes, each of 40 c.c. capacity, was run from 
a pipet 1 c.c. each of the two parts of Fehling's solution, different amounts of 
the digestion mixture (1 to 5 c.c.), and enough distilled water to make up to 
15 c.c. The tubes were then plunged together into boiling water and all 
removed at the end of twenty minutes. 
The amount of the given sugar solution needed to reduce 2 c.c. of Fehling's 
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