CHAPTER VI 



THE CONDITIONS OP FORMATION OP AMYLASE IN THE 

 LIVING CELL 



It has been possible in the case of amylase more than with 

 many other ferments carefully to study the conditions under 

 which it is produced, and it is therefore instructive to repeat, 

 in a simple way, some of the experiments which have been 

 made and so to obtain an insight into the methods of research 

 made use of in this class of study. 



In the first place then, as the chief source of amylase so far 

 considered is the malted barley grain, it wiU be well to study 

 more carefully the structure of the barley grain, and note the 

 difference between it in its original condition and after the 

 process of germination or conversion into malt has taken 

 place. In order to examine the barley grain microscopically 

 it is necessary first to soften it by immersion in water, possibly 

 for a day or two, until it can easily be cut through with a 

 knife ; there is then no difficulty in separating the outer skin 

 or husk and in dividing the two halves of the grain. At the 

 base of the grain in the cleft of the two halves wiU be noted 

 the embryo. 



So much can readily be discerned by the naked eye. In 

 order to obtain sections suitable for microscopical examination 

 the following implements and reagents wLU. be necessary : — 

 Some blocks of paraffin ; 

 A sharp razor or microtome ; 

 One or two mounted needles ; 



