1178 S toward. —Amyloclastic Secretory Capacities of the 
TABLE XXXVI. 
Influence of Aleurone-layer Secretion on the Amylase 
of Ungerminated Barley. 
Digestion period, 1 hour at 30° C. Soluble starch solution containing 5 grms. starch solids 
. Amylase equivalent 
to mg. Cu. 
+ 30 c.c. starch solution 150 
+ 30 c.c. ,, ,, + o-2 grm. barley 343 
+ 30 C.C. „ „ +0.2 ,, ,, 505 
+ 30 c.c. „ ,, +0-2 „ ,, (boiled) 127 
5. 5 c.c. ,, (boiled) + 30 c.c. ,, „ +0-2 ,, ,, 279 
The results parallel those given in the preceding table in that they 
afford no evidence of activation of barley amylase either by the aleurone- 
layer secretion or by substances other than the amyloclastic enzyme 
contained by the secretion. 
Experiments were then made to ascertain whether boiled barley 
substance or the same subjected to prolonged heating in the air-dry 
condition with and without free access of air exercises a retarding effect on 
the amylase of the resting grain. 
The barley substance in these experiments was either (1) mingled 
with 5 c.c. water and boiled for ten minutes, or (2) the air-dried substance 
alone heated for three or more hours at ioo° C., or (3) the air-dried substance 
treated as in (2) and subsequently 5 c.c. water added and the mixture then 
boiled for ten minutes. 
per 100 c.c. of solution. 
Exp. 
5 c.c. secretion 
5 c.c. water 
5 c.c. secretion 
5 c.c. „ 
TABLE XXXVII. 
Influence of Barley Substance on Amylase of Resting 
Grain. 
Digestion period, 1 hour at 30° C. Soluble starch solution containing 6 grms.’starch solids per 
100 c.c. of solution. 
Exp. 
Amylase equivalent 
to mg. Cu. 
1. 
2. 
3 - 
4. 
5 - 
0*2 grm. 
barley +25 c.c. 
starch solution + 5 c.c. water 
290 
0-2 
„ +25 C.C. 
>> 
,, +o-2 grm. barley (boiled) 
148 
0.2 
,, +25 c.c. 
,, 
„ +0*4 ,, ,, ,, 
158 
0*2 
„ +25 c.c. 
5 ) 
„ +0-2 „ ,, (heated air-dried condition 
300 
3 hours at ioo° C.) 
0-2 
9 ? 
,, +25 c.c. 
„ 
„ +0.2 ,, ,, (heated air-dried condition 
to 
00 
3 hours at ioo° C., then 
boiled with 5 c.c. water 
for 10 minutes) 
These experiments taken as a whole show that (1) boiled barley 
substance exercises a retarding influence on the amylase of the resting 
grain (compare Experiments 1, 2, and 3); (2) barley substance which has 
been subjected to the treatment indicated in Experiments 4 and 5 apparently 
