X, A. 2 



Brill: Enzymes of Cacao 

 Table IX. — Tests for diastase — Continued. 



131 



SERIES 3. 





Test f or— 



Glucose. 



1 

 Starch. 



40 cc. water, 10 cc. fermented seed extract, 70 hours at 38° C - 



+++ + 



+ + + + 



40 cc. starch solution, 10 cc. fermented seed extract, 70 hours at 38° C 



40 cc. starch solution, 10 cc. fermented seed extract heated, 70 hours at 

 38°C 





A 1 per cent solution of soluble starch was used in the 

 examination for diastase. Fehling solution was used in the test 

 for glucose and a 1 per cent solution of iodine in the test for 

 starch. The test for diastase was negative in the pulp extract 

 and the seed extract, but in the fermented seed extract the active 

 sample gave a heavy test ( + + + + ) for glucose, while the con- 

 trol gave only a fair test ( + + ) , proving that considerable starch 

 had been hydrolyzed by a diastase present. I conclude that 

 diastase is present in the fermenting seed only. 



Table X. — Tests for invertase. 

 SERIES 1. 



15 cc. water, 10 cc. pulp extract, 48 hours at 38° C 



10 cc. water, 10 cc. pulp extract, 5 cc. sugar solution, 48 hours at 38° C 



10 cc. water, 10 cc. pulp extract heated, 5 cc. sugar solution, 48 hours at 38° C 

 20 cc. water, 5 cc. sugar solution, 48 hours at 38° C 



SERIES 2. 



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



10 cc. water, 10 cc. seed extract, 5 cc. sugar solution, 48 hours at 38° C 



10 cc. water, 10 cc. seed extract heated, 5 cc. sugar solution, 48 hours at 38° C 



Test for in- 

 vert sugar. 



+ + 



^-++- 

 + + 



SERIES 3. 





Ventzke 

 scale. 



1*; fi^ ixrni-pr If) nr ff»rmf»Tited seed extract. 73 hours at 38° C K~ 



o 

 + 0.0 

 + 5.4 



+ 6.5 

 + 6.8 



10 cc. water, 10 cc. fermented seed extract, 5 cc. sugar solution, 73 hours at 38° C 



10 cc. water, 10 cc. fermented seed extract heated, 5 cc. sugar solution, 73 hours 

 at 38° C - --- --- - -- 









