Table 10 



EFFECT OF BOILING WATER OR BOILING ACID ON HYDROLYSIS OF 

 PHOSPHORIC ACID COMPOUND IN WHEAT BRAN 



The hydrolytic action of the enzyme is likewise destroyed by ex- 

 posing bran for a short time to 0.5 per cent, hydrochloric acid or by 

 digesting bran in dilute ammonia. Ten grams of bran were digested 

 in 100 cc. of 0.5 per cent, hydrochloric acid for 1% hours. The acid 

 was then nearly neutralized with ammonia, leaving the solution 

 faintly acid, and then standing for 24 hours. Ten grams of bran were 

 digested in 100 cc. of 0.25 per cent, ammonia for 24 hours. It was 

 then acidified with dilute hydrochloric acid. 



Table 11 



EFFECT OF STRONG ACID AND OF AMMONIA ON HYDROLYSIS OF 

 PHOSPHORIC ACID COMPOUND IN WHEAT BRAN 



CONCERNING SOME CHEMICAL PROPERTIES OF INOSITE 

 HEXAPHOSPHORIC ACID 



Spontaneous Liberation of Inorganic Phosphoric Acid at Ordinary 

 Temperature and On Drying 



The freshly prepared acid is a practically colorless syrup, especi- 

 ally when, in the concentration of its aqueous solution, the tempera 

 ture is not allowed to rise above 50°. When the acid has been pre- 

 pared from a pure salt, free from inorganic phosphate, the free acid 

 does not give any reaction with ammonium molybdate for inorganic 

 phosphoric acid. Whenever such colorless specimens of the acid are 

 preserved for any length of time the color always darkens. The 



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