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Journal of Agricultural Research 
Vol. V. No. $ 
in the opening paragraphs of this article, is easily explained on the basis 
of their being oxidase changes, since it is a well-known fact in enzymology 
that the presence of a large excess of the end products of a reaction gen¬ 
erally inhibits the action of the accelerating enzym in increasing degree 
as the proportion of the end product increases. Carbon dioxid is un¬ 
doubtedly the end product of oxidase activity and should therefore 
accomplish just the result which was found to occur in the jar in which 
this gas was used. 
The small amounts of esterase and of protease which were found in the 
ripening apples indicate the possibility of the hydrolytic decomposition 
of the small quantity of essential oil and of protein material contained 
in the flesh of the apple during the ripening process or subsequent break¬ 
ing down of the tissue. 
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