354 



Messrs. E. J. Caldwell and S. L. Courtauld. [May 9. 



Maltose not Effective in Hydrolysing Amygdalin. — The results recorded in 

 Table I show that amygdalin is more readily hydrolysed at 35° than at 25°, 

 at whichever temperature the extract be prepared. In the case of maltose, 

 the higher temperature is prejudicial, whether prevailing during the extraction 

 or the hydrolysis. 



Eesults are recorded in Table II of experiments in which the yeast was 

 extracted both at lower (0° and 15°) and at higher (45° and 55°) temperatures 

 than those before mentioned. In the first place, it is obvious that 15° is a 

 less effective temperature than 25° not only in the case of amygdalin but 

 also in that of maltose, a smaller percentage being hydrolysed at the lower 

 temperature. But the extract prepared at 15° was the most active, 0° being 

 apparently an altogether unfavourable temperature. The results obtained 

 with an extract prepared at 45° show that the activity towards maltose 

 is almost non-existent whilst unimpaired towards amygdalin. Extracts 

 prepared at 15° and then heated to 45° show considerably reduced activity 

 towards maltose. Extracts prepared at 55° were destitute of activity towards 

 the three glucosides. 



The experiments made with bottom yeast (Table III) gave results which 

 showed that this yeast was far less active towards amygdalin than the top 



Table III. — Action of Extracts of Bottom Yeast (S. Cerevisice, Bace 12, 



Berlin). 



Grlucoside used. 



Yeast extracted at 



Hydrolysis 

 effected at 



Amount hydrolysed in 



24 hours. 



48 hours. 



72 hours. 



r 

 | 



Amygdalin - 



Maltose - 



r 

 1 



Methyl a-glucoside -j 

 I 



25° 

 35 

 25 

 15 



15° (extract heated 

 at 50°— 1 hour) 



25 

 35 

 25 

 15 



15° (extract heated 

 at 50°— 1 hour) 



25 



35 



25 



15 



15° (extract heated 



at 50°— 1 hour) 



35° 



25 



25 



25 



25 



35 

 25 

 25 

 25 

 25 



35 

 25 

 25 

 25 

 25 



per cent. 

 4-6 

 6-2 

 6-2 

 3 3 

 4-6 



67*8 

 52-2 

 59-7 

 53-1 

 15-5 



61-9 

 40-6 

 59-0 

 43-3 

 22-5 



per cent. 

 4-6 

 6-2 

 4-6 

 4-6 

 3 3 



83-6 

 68-1 

 74 -3 

 68-3 

 21-8 



76'3 

 55-8 

 75-1 

 66-2 

 34-1 



per cent. 



11-7 



7 5 



8-3 



5-8 

 4-6 



86-9 

 74-0 

 81-2 

 74-6 

 26 



65-5 

 82-7 

 71-9 

 35 3 



