A GENETICO-PH Y SIOLOGIC AL STUDY ON THE FOKMATION ETC. 
9 
make up 5 per cent, was mixed with 0.2 cc of a dilute hydrogen peroxide and 
0.5 cc of the enzyme solution which was prepared from the pressed juice of 
the soy bean seedling twice precipitated by alcohol. The mixture was kept 
at 19.0 to 20.0 C. The change in the hue from violet to red was observed 
as already mentioned but by an addition of strong acid to the pipetted portion 
by which the comparison of the colour was made, the colour was red all 
alike. Thus : 
Table 4. 
Influence of glucose on the decolorization of anthocyanin by peroxidase. 
5 per cent glucose 
Control (without glucose) 
Time 
(<) 
Intensity of colour 
(«-*) 
fc 
Time 
(0 
Intensity of colour 
(«“») 
fc 
0 
100.00 
0 
0 
100.00 
0 
10 
97.64 
0.00239 
10 
90.48 
0.00999 
20 
95.24 
0.00244 
20 
83.81 
0.00884 
32 
90.48 
0.00313 
40 
78.09 
0.00589 
62 
88.57 
0.00175 
69 
76.19 
0.00396 
The above fact seems to bear some physiological importance. The higher 
the concentration of sugar or salts dissolved in the cell sap, the weaker would 
be the action of oxidizing enzyme on anthocyanin. Thus the latter may be 
protected from decomposition. • 
As already mentioned, hydrogen peroxide alone decolorizes the anthocyanin 
and if a small amount of finely pulverized animal charcoal is added, the action 
of hydrogen peroxide is highly accelerated. 
The different amount of animal charcoal and 1 c.c. of hydrogen peroxide 
which was equivalent to 0.014 g. oxygen was added to 5 c.c. of a reduced 
alcoholic solution of 0.001 mol. quercitrin. Time required for the mixtures to 
be completely decolorized at 14.0 C.—16.5 C. was as follows : 
