90 
or according to the views of Bach and Chodat ( 28 ) the precursor of 
the oxygenase portion of the ferment. Hence the tannin and the 
substance destined to become the oxidase or a part thereof as the 
result of the action of oxygen could exist together in the same cell, 
or, for that matter, even in the same solution, and yet no oxidation or 
no coloring take place until the cell had been ruptured and air ad- 
mitted. It seems highly probable that the so-called maloxidase and 
Bertrand’s laccase are the same. 
SPERMASE. 
This oxidase has been detected by Griiss ( 201 ) in the embryo of the 
barley by means of Wurster’s reagent (tetramethyl-para-phenylene 
diamin). If a grain of barley be cut in tw’o along the greater length 
of the grain and the cut surface pressed against moist “tetra” paper, 
a violet color develops on the exposed surface of the embryo, while 
the endosperm remains colorless. On the other hand, if the grain be 
heated to 55° C. for fifteen minutes the embryo shows no color with 
“tetra” paper, indicating that the ferment has been destroyed. The 
ferment scarcely colors guaiacum, and hence, according to Griiss, 
should not be confused with laccase. He is of the opinion that it 
plays a part in the morphological and physiological changes 'which 
accompany the production of malt. Thus, he has shown that in the 
kiln-drying of very moist malt, without ventilation, the oxidase is 
destroyed ( 201 ). 
OXIDIN ( Boutroux ). 
According to Mege-Mourier ( 293> 294 > 295 ), the characteristic color of 
brown bread is produced during panification by a substance of fer- 
ment-like nature, to which he gave the name 11 Cerealin .” Aftenvards 
Boutroux ( 92 ) showed that these changes of color result from the 
action of an oxidase (laccase), to which, for reasons already indicated, 
he gave the name u Oxidin. ^ Quite recently Bertrand and Muter- 
milch ( 63 ) have obtained tyrosinase from wheat bran and have reached 
the conclusion that the changes of color observed in bread during 
baking are due, in part at least, to the action of this ferment. It is 
quite likely, therefore, that Mege-Mourier’ s Cerealin and Boutroux’ s 
Oxidin are merely mixtures of laccase and tyrosinase. 
SCHINOXIDASE. 
Sarthou ( 357 > 359 ) obtained this oxidase from the latex of Schinus 
molle by the usual method. An aqueous extract of the latex of this 
plant blues guaiacum and oxidizes the phenols, such as hydroquinone, 
resorcin, and pyrogallol, and transforms potassium ferrocyanide into 
potassium ferricyanide with the absorption of oxygen. The ferment 
