8 
I. NAGAI : 
laccase solution 1 which gave the direct oxidase reaction by phenylendiamine, 
alpha naphtol, and guaiacum w r ere added to fifty cc of the anthocyanin extract 
which was prepared from the dried powder of the flower of Liliurn tigrinum 
by extraction with dilute alcohol. The mixture was kept at the room 
temperature which varied from 19.0 to 20.0 C. 
Table 2. 
Decolorization of anthocyanin by laccase. 
Time in minutes 
(t) 
Intensity of colour 
(<*-*) 
k 
0 
100.00 
0 
12 
90.63 
0.00820 
30 
83.75 
0.00592 
50 
73.12 
0.00626 
74 
67.00 
0.00533 
101 
62.50 
0.00465 
204 
42.50 
0.00419 
Table 3. 
Same as Table 2, except the concentration of the enzyme which was 
reduced to half that of the former. 
Time in minutes 
(0 
Intensity of colour 
(a— x) 
k 
0 
100.00 
0 
2 
97.31 
0.00094 
20 
90.77 
0.00198 
32 
84.27 
0.00258 
100 
76.92 
0.00262 
It was found that certain salts and the sugars retarded the activity of 
the enzyme. One of the experiments gave the following result. Fifty cc of a 
weak alcoholic (25 per cent) extract of anthocyanin from the violet coloured 
perigone of Iris Kœmpferi to which was added glucose (Merck’s pure) to 
1. The material was kindly furnished to the writer by Prof. K. Shibata. 
