578 



Messrs. E. Beard and W. Cramer. 



but not so marked as in the test-tubes in which the surface remained 

 extended. Similar results were obtained in a number of other experiments, 

 with other preparations of invertase. 



A very different result was obtained, however, in the following experiment 

 carried out with the same preparation of invertase but at a higher tempera- 

 ture and with a slightly lower ferment concentration. 



Experiment C. 15.6.14. Invertase D, 18.5.14, 10 per cent. 

 1 c.c. invertase and 100 c.c. sucrose solution, 19*5 per cent. 

 Temperature 42°. 



Without beads. With beads. 



Hours. 

 

 18 

 43 

 66 

 90 



Control tube. 

 + 12 '63 



+ 10 -12 

 + 8-93 

 + 7-80 



Tube 1a. 



Tube 1. 

 + 12 -63 

 + 12 -47 

 + 12 -48 



+ 12 -22 

 + 12 -09 



Tube 2. 

 + 12 -63 



+ 12 -45 

 + 12 -29 

 + 12 -30 



Here the inhibition in the system in which the surface has been extended 

 retains its full strength after the surface has again been reduced to the 

 dimensions of the control. 



The opposite condition was realised in only one experiment. 



Experiment D. 20.5.14. Invertase F, 23.4.14, 25 per cent. 

 10 c.c. invertase and 100 c.c. sucrose, 9 - 8 per cent. Temperature 18°. 





Without beads. 



With beads. 











Hours. 



Control. 



Tube 1a. 



Tube 1. 







+ 5-77 





+ 5-77 



13 



+ 4'44 





+ 4-93 



17 



+ 3-96 





+ 4-71 



37 



+ 2-12 





+ 3-40 







1 





43 



+ 1-62 



+ 3-03 



+ 3-25 



48 



+ 1-21 



+ 2-67 





64 



+ -32 



+ 1-89 



+ 2-47 



Here the inhibition is almost completely removed when surface energy is 

 reduced. 



The conclusion to be drawn from these experiments is that the retarding 

 action of surface tension on the inversion of cane sugar by invertase is made up 

 of two components. One component leaves the system cane sugar-invertase 



