— I05 — 
of the immersion of the fruit during twenty seconds in water of 85^ C, 
a manipulation which might bring about the destruction of the ferment. 
But the author has convinced himself that a temperature of about 50^, 
such as the interior of the fruit probably only reaches during the short 
duration of the process, really promotes the function of the oxydase. 
Both ferments, the oxydase as well as the one possessing the 
hydrolytic action, appear to be necessary for the formation of ^'anillin 
in the plant, and their action may possibly be explained thus: During 
the preparation, the coniferin produced by the plant is split up into 
glucose and coniferyl alcohol. This process would explain also the 
constant occurrence of grape-sugar in vanilla. The oxydase would then 
oxidise the coniferyl alcohol into vanillin. 
Schimmel & Co. 
