88 
tyrosin to exhibit the succession of color changes ordinarily shown 
by a solution containing tyrosin and tyrosinase. This author reached 
the conclusion, therefore, that by the repeated injection of tyrosinase 
into an animal, there is developed in the blood of the animal receiving 
the injection an anti-body, to which he gave the name anti-tyro- 
sinase ( 183 ) . He observed further that as the result of the repeated 
injection of animal tyrosinase (from the ink sac of the cuttle fish) into 
an animal, such as the rabbit, the blood serum of the animal receiving 
such injections acquires the property of retarding the action of tyro- 
sinase of the same origin. On the other hand, such serum was found 
to be without effect on vegetable tyrosinase. On the other hand, 
Yon Furth and Jerusalem ( 178 ) were unable to obtain any evidence of 
the formation of an anti-tyrosinase in the blood serum of rabbits fol- 
lowing the injection of tyrosinase from the hemolymph of certain 
lepidoptera. 
OXIDASES FROM VARIOUS SOURCES. 
Since the earlier work of Bertrand and Bourquelot on laccase and 
tyrosinase, a number of oxidases have been obtained by various 
observers from different sources, to which special names ending in -ase 
have been given, usually to indicate something pertaining to the 
particular occurrence of the ferment, but in some cases referring to 
some peculiar chemical transformation which they can effect. Among 
these may be mentioned the following: 
(ENOXIDASE (OXIDASE OF WINE). 
According to Cazeneuve ( 114 ’ 115 ) and other French investigators, 
this is the oxidase which is responsible for the disease of wine known 
to French wine makers as La Casse or Cassure, as the result of which 
a red wine loses its characteristic color, due to the oxidation and sedi- 
mentation of its characteristic coloring matter. According to Mar- 
tinand ( 287 ) , this oxidase is present in the ripe grapes, whereas, accord- 
ing to Laborde ( 256 ) , it is produced by a fungus, Botrytis cinerea, which 
grows freely on grapes and on wine must and is known commonly as the 
“sweet rot.” It has also been found by Martinand ( 287 ) in other fruits 
beside the grape, such as the plum, pear, and apple. It has also been 
shown that under ordinary conditions the greater quantity of the 
ferment normally present in the fresh juice of the grape is lost or dis- 
appears during fermentation. In all probability it is carried down 
by the precipitates which go to form the wine stone. According to 
Martinand, it is destroyed in four minutes at 72° C., or even at 55° C., 
after an exposure of one and one-half hours. Bouffard and Semi- 
chon ( 71 ) have found it to be destroyed by very dilute sulfurous acid, 
0.02 gram of sulfur dioxide per liter of enzyme. In many respects 
