ZYMOLOGY— PEEMENTS AND FERMENTATIONS 2IQ 



c. Polysaccharide (diastase) ferments 

 Cellulase or cytase 

 Inulase 

 Pectinase 

 Seminase 

 Cerubinase 

 4. Glucoside Splitting Ferments (Glucases) 



a. Emulsin 



b. Myrosin 



c. Gaultherase 



d. Rhamnase 



S- Fat Splitting Ferments— Lipases (Steapsin) 



6. Ammonia Forming Ferments — Urease 



7. Lactic Acid Forming Ferments 



B. THE OXIDIZING FERMENTS 



1. Zym,ases 



2. Oxydases 



3. Acid Forming Ferments 



a. Vinegar (acetic acid) 



b. Oxalic acid 



c. Citric acid 



d. Malic acid, etc. 



A. Hydrolytic Ferments 



The socalled hydrolytic ferments cause the splitting of complex mole- 

 cules accompanied by the taking up of H2O. The oxidation processes are 

 of an intramolecular nature, that is, no oxygen is taken up from the out- 

 side (air). 



I. Proteolytic Ferments (Proteases). — These ferments have the power 

 of splitting albuminoid substances. Nothing definite is known regarding 

 the chemical processes involved for the reason that but little is known 

 regarding the chemical composition of albuminous substances. We must 

 rest content with a partial study of the end products of the fermentative 

 processes. The following are the more important ferments of this group : 



I. Pepsin. — Pepsin is the albumen digesting ferment found in the 

 stomach of vertebrate animals, though it appears to be wanting in some 

 fishes. Pepsin-like ferments are however also found in insects and other 

 invertebrates. Pepsin occurs furthermore in the intestinal tract, in 

 muscle, in skin secretions, probably in other tissues and organs, and in 

 urine. However the pepsins of diflerent species of animals differ some- 

 what. It is also noteworthy that the pepsin secretion of one and the 



