Oct. 18,1915 
Enzyms of Apples 
109 
lined in the article by Thatcher and Koch (11). The results obtained 
are given in Table I. 
Table I .—Results of tests for diastase in the flesh of apples 
Variety and material. 
Reducing sugars. 
Before action. 
After action. 
Jonathan: 
Gm. 
Gm. 
Decanted juice . 
0.0192 
O. 0183 
Decanted pice f boiled). 
. 0207 
. 0212 
Decanted juice (neutralized^. 
.0197 
. 0192 
Control (water only). 
None. 
None. 
Yellow Newtown Pippin: 
Decanted juice. 
Decanted pice f boiled). 
. 0113 
. 0217 
. 0113 
. 0212 
Decanted juice (neutralized). 
. 0103 
. 0113 
Control . 
None. 
None. 
Rome Beauty: 
Decanted juice . 
Decanted pice (boiled) . 
. 0103 
. 0207 
. 0098 
. 0202 
Decanted juice (neutralized) . 
. 0113 
.0103 
Control. 
None. 
None. 
At a later date, when other preparations of apple material were avail¬ 
able, tests were made of the reducing sugars present in equal aliquots of 
soluble-starch solution which had been digested for 30 minutes at 40° C., 
with both boiled and unboiled extracts of these materials, with the results 
given in Table II. 
Table II .—Results of tests for diastases in various preparations made from the flesh of 
apples 
Material. 
Reducing sugars found after 
action. 
Active extract. 
Boiled extract. 
Water extract of acetone-dried pulp. 
Gm. 
O. 0202 
•°356 
.0316 
Gm. 
O. 0207 
• 0351 
. 0316 
Juice concentrated by Gore's process. 
Juice from pulp ground with quartz sand. 
Prom these results it is evident that the juice contained no diastases. 
It appears, therefore, that after the starch disappears from the apples 
the diastases also disappear. None of the apples which were available 
for these investigations contained any starch. 
IN VERT AS E 
Invertase was tested for in two samples by a method precisely like 
that used for diastases except that 10 c. c. of a 10 per cent solution of 
sucrose were used in place of the soluble starch. The results obtained 
are given in Table III. 
