THE ACTION OF THE AMINO GROUP ON AMYLOLITIC 
ENZYMES. 
(ABSTRACT) 
ELBERT W. ROCKWOOD. 
The work is a continuation of that reported last year on the 
action of the auxoamylases, the accelerators of starch splitting 
enzymes. 
Anthranilic acid (orthoaminobenzoic acid) has been shown 
to increase the activity of the salivary starch-digesting enzyme. 
In a similar manner the isomers of the anthranilic acid were 
tested, the figures given below representing the relative amounts 
of digestive products formed. 
NO. 45. 
Time of Digestion. 
1 hour 
3 hrs. 
5 hrs. 
7 hrs. 
24 hrs. 
Standard (no activator) . . 
. ... 3.6 
6.0 
10.8 
11.5 
20.9 
Ortho acid 
5.1 
9.6 
13.7 
16.4 
25.8 
Meta acid 
5.2 
9.2 
14.6 
16.1 
25.4 
Para acid 
. ... 4.5 
9.2 
13.5 
16.2 
26.4 
All the isomers are seen to be auxoamylases. That, is, the po- 
sition of the amino radical in the benzene ring with reference 
to the carboxyl is immaterial in modifying the activity of the 
compound. 
Inasmuch as the protein molecule is composed of a great com- 
plex of amino acids it might be surmised that upon hydrolysis 
it would become more active in its influence upon amylolytic fer- 
ments than is the original protein. Two proteins;, gelatine and 
serum albumin, were hydrolyzed by boiling with sulphuric acicl 
and parallel digestions were run, one containing no protein, for 
a standard, one 0.5 grm. of the original protein and the third 
the same amount of hydrolyzed protein. The results are shown, 
below : 
