19 



TACLK IX. ACTIOX OF liKAT UN I'lLTE RKli SOLUTIONS OF KO.II. 



Temiieratme 



Solid iimttor in 100 c. c. 

 of .^ohitit_pii 



TVwIropo in 100 c. i'. 

 (. t'.-'olii(i(_>n 



SllOtillu 



roUi'.i>rv Jiowcr 



Unheate;! 



4.88 



Heated 



luTeaso 



Unheated 



Heated 

 3.015 



Incrpaflo 

 0.015 



Unheated 



Heated 



Deerease 



30°C. 



2.07 



35° 



4.88 



— 



— 



2.97 



3.0C2 



0.092 





— 



— 



40° 



4.89 



- 



— 



2.98 



3.070 



O.dOO 





— 



— 



45° / 



4.02 



4.98 



o.oi; 



2.92 



3.412 



(1.494 



74^0 



7o^ 



4° 



50° j 



4.95 



5.0-2 



0.07 



2.793 



3.285 



0.192 



70°. 



07°.l 



OO f| 



55° j 



4.Ü2 



5.00 



o.cs 



2.918 



3.ii;:; 



0.545 



74°. 



i;,s°.9 



5°.l 



i;o° \ 



4.95 



5.112 



0.(1 7 



2.793 



3.3(1 



0.507 



70°. 



07°. 8 



2°. 2 



05° 



4.89 



— 



— 



2.98 



3.0S1 



0.101 



- 



— 



— 



70° 



4.80 



— 





-2.98 



3.075 



0.095 





— 



— 



The alteration is greatest at the temperature of 55^0. aliovo wliich'it 

 riipiilly ilimiiiishes. At G5° and at 70"'. the ellect proiliieed i.s very iiiiifli tlic 

 siine as at ordinary temjieratures, so far- as tlie composition of the licjnid itself i.- 

 concerned, hut a ver}' great change in the active^ properties of the liijnivl is 

 linmght about by heating it to these temperatures. The li(]uid becomes tiul>id. 

 so muesli so tliat its specific rotatory pmver cauiiot be determined with niiy 

 accuracy, an eti'ect caused iiy the preciiiitati( n nf a certain iiroiuirtiim of the 

 albnmenoids which have been rendered insoluble by lnaling. We shall see tliat 

 a.t some temperature between GU°C. and Tt^C. the liipiid lo.'-cs its pnwcr of 

 transforming starch into siioar, and rea.sons will app'nr ciiiuiccl ing tlii.q Idss of 

 activity with the pn-cipitatinu of tlic allu'menoiils. 



.SECTION 4. 



ACTION Oi- KA.II K.XTIIArT fl'oN .'-■oMl.; c.V JMJOli VI :l!.\Ti;s. 



Tlie solution which is pre[)ared by (Ugesting k('iji in water [ios.sesses certain 

 active properties which cause it to Kremble in gtneial character (ho aipieous 

 fiolution of malt, so carefully e.xiK'iimenti d upon by Me.^srs. Trown and ib'idn. 

 It is of interest and importance to cuinpa'.e tlie a'tion of kbji extract upon the 

 principal carbohyilrates in order (o estabü.sii an identity or a dilTeren^^o between 

 the two species of "diastase." From tlic mode of production (lu^ro is no reason 

 to suppose that tlicy will lie found t" l)e i.lentical, and e.Nperimeiits to Ik) here- 

 after described will prove that, though they agree in sume points, they dilVer in 

 yet others. Tlie carbohydrate.-! which have been subjected to the a'tinn id' Unjj 

 extract are cvne-sngar, maltose, ib-xtriii, a;i 1 gelatinized starch. 



