46 



Scientific Proceedings (31). 



where A represents the relative molecular concentration of the 

 sugar and A — X the concentration at any given time T. The 

 progress of the reaction is readily followed by estimating the loss 

 in weight of fermentation tubes due to the evolution of COj. In 

 all cases in which no disturbing influence has been allowed to 

 exert an effect, this velocity of reaction is found to be constant for 

 a period of three or four days immediately following the establish- 

 ment of active fermentation. Provided all experiments are carried 

 out at a constant temperature and that other conditions are main- 

 tained on a uniform basis, the value of K is found to be directly 

 proportional to the product of the concentrations of the zymase 

 and its co-enzyme, according to the formula 



where isTand represent velocities of reaction and Z and con- 

 centrations of zymase and C and concentrations of co-enzyme 

 in comparative series. The accuracy of this formula over a com- 

 paratively wide range was demonstrated by means of tables, in 

 which the observed and calculated values of A" were compared for 

 a series of tubes in which zymase {daiterhefe) and co-enzyme 

 (boiled yeast extract) were employed in varying proportions. 



Herzog, from experiments carried out previous to the discovery 

 of the heat-resistance component, came to the conclusion that the 

 fermentation process was to be represented by the formula 



where C and represent comparative concentrations of zymase 

 and X has any value from i to 2. Such a formula would obvi- 

 ously only hold in those cases in which the ratios between zymase 

 and co-enzyme are maintained on a constant basis. The formula 

 which we have developed above gives results closely agreeing 

 with theoretical conclusions in all cases in which sources of experi- 

 mental error, such as the action of outside enzymes, are ehminated. 



K ZC 



K, Z.C* 



K 



