X, A, 2 



Brill: Enzymes of Cacao 



127 



Table III.— Tests for casease — Continued. 



SERIES 2. 





Cc. N/10 

 NaOH. 



Trypto- 

 phane re- 

 action. 



20 cc. water, 10 cc. seed extract. 48 hours at 38° C- 



0.05 

 0.75 

 0.25 



-t- 



20 cc. casein solution, 10 cc. seed extract heated, 48 hours at 38° C 





SERIES 3. 



20 cc. water, 10 cc. fermented seed extract, 70 hours at 38° C ...j 



20 cc. casein solution, 10 cc. fermented seed extract, 70 hours at 38° C | 



20 cc. casein solution, 10 cc. fermented seed extract heated, 70 hours at 38°C.| 

 20 cc. casein solution, 10 cc. water, 70 hours at 38° C 



This 5 per cent casein solution was made by grinding casein 

 under water, neutralizing with N/10 NaOH, making up to the 

 mark, allowing it to stand overnight at a temperature of 38^ C, 

 and filtering. 



The amino acids were titrated by the method of Sorensen.^^ 

 There is evidence of the presence of a proteolytic enzyme 

 which hydrolyzes casein. This is more evident in series 1 and 3 ; 

 but as the active sample in all cases required more NaOH for 

 neutralization than was needed for the controls, the proof of the 

 presence of a casease is fairly conclusively established. 



Table IV. — Tests for albuminase. 



SERIES 1. 





Cc.N/10. 



Trypto- 

 phane 

 test. 





0.05 

 0.75 

 0.50 

 0.60 



«■ H- 



25 cc. egg- albumin solution, 10 cc. pulp extract, 71 hours at 38° C 



25 cc. egg albumin solution, 10 cc. pulp extract heated, 71 hours at 38° C 





SERIES 2. 



25 cc. water, 10 cc. seed extract, 72 hours at 38° C .._ 



25 cc. egg albumin solution, 10 cc. seed e.xtract, 72 hours at 38° C 



25 cc. egg albumin solution, 10 cc. seed extract heated, 72 hours at 38° C 



SERIES 3. 



25 cc. water, 10 cc. fermented seed extract, 75 hours at 38° C 



26 cc. egg albumin solution, 10 cc. fermented seed extract, 75 hours at 38° C. 

 26 cc. egg albumin solution, 10 cc. fermented seed extract heated, 75 hours 



at38°C 



0.05 



— 



0.55 



- 



0.40 



— 



Very faint. 



Biochem. Zeitg. (1887-88), 7, 45. 



