1905. | Studies on Enzyme Action. 599 
The Production of Maltose by means of Emulsin, 
A solution of 50 grammes glucose in 75 cc. water was mixed with 
1 gramme of emulsin. The liquid was kept at 25° during about two 
months: then filtered, diluted and freed from glucose by continued 
fermentation with S. Marxianus in the manner described. 
Ultimately, a solution was obtained which contained a disaccharide yielding 
a phenylosazone soluble in boiling water but separating quickly on cooling; 
the product crystallised in plates, which, when recrystallised from wet ethylic 
acetate, melted and decomposed at 200°, which is but very few degrees below 
the melting point of pure maltosazone. 
The matter in solution underwent almost complete fermentation when 
inocculated with a yeast containing maltase (S. intermedians); only traces of 
reducing sugar remained, showing that little, if any, isomaltose could have 
been formed. 
These observations leave practically no doubt that the substance present 
was maltose. The yield under the conditions hitherto observed has been very 
small. 
The experiments will be continued with the object of obtaining both 
maltose and isomaltose in a separate crystalline state. 
