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VEGETABLE PHYSIOLOGY AND AGRICULTURE. i. 91 1 Chemistry of Vegetable Physiology and Agriculture. The Production of Acetaldehyde by certain Pentose Fermenting Bacteria W. H. PETERSON and E. B. FRED (J. Biol. Chem. 1920 44 29-46) .-In the fermentation of carbohydrates by three types of pentose-fermenting organisms (an organism rellated to1 the1 colon-zrogenes group Bacillus acetoethylicum and Lncto bacillus pentoaceticus) acetaldehyde is produced when a fixative such as sodium or calcium bisulphite is added. The maxi- mum yield is from xylose but the amount found is proportional t o the amount of fixative added. The production of acetaldehyde is correlated yith the production of alcohoil. An increase in the former results in a decrease in the latter. The prolduction of acetaldehyde is associated with a high production sf volatile acid.These results illustrate the intimate relations which exist between the balanced processes of oxidation and reduction in the ferment- ing solution. The production of acetaldehyde by the acetoneforming organism 3. acetoethylicum is of particular interest since itl is possible that through condensation of tlioi aldehyde and subsequent processes of oxidation and decarboxylation the acetone is formed. An attempt to1 correlate the production of acetaldehyde with Neuberg's theory that pyruvic acid is an intermediate product in sugar fermentation did notl give conclusive results. Pyruvic acid and its sodium salt are fermented to a greater or less extent by all three types of bacteria. Among the products formed are carbon dioxide hydrogen and a volatile acid.These products were also formed when pyruvic acid was fermented in the presence of sodium sulphite but no trace of acetaldehyde was found. J. C. D. New Methods of Analysis of Hydrocarbons with the Aid of Bacteria. JENO TAUSZ and MARTA PETER (Centr. Bakt. Par. 1919 11 49 497-554).-The authors have isolated from garden soil three new bacteria namely Bacterium aliphaticum B. aliphnticum lipue faciens and Parafin bacterium. The actions of these bacteria on pure synt'hetic hydrocarbons and on mixturesi. 912 ABSTRACTS OF CHEMICAL PAPERS. of paraffins and naphthenes have been investigated the hydro- carbons tested comprising 92-hexane n-octane By-dimethyloctane hexadecane triacontane and tetratriacontane; n-hexylene n-wtylene and hexadecylene; cyclohexane methylcyclohexane 1 3-dimethylcgcZohexane~ 1 3 4-trimethylcyclohexane and tri- cyclodecane ; benzene toluene m- and p-xylenes. The hydrol- carbons were used as the soile source of carbon in solutions of inorganic nutrient materials$.B. alipltaticum attacks all the paraffins mentioned and also n-octylene and hexadecylene but notl n-hexylene naphthenes or aromatic hydrocarbons. R. aliplmticurn lipuefaciens behaves exactly similarly. The Parafin bacterium attacks hexadecane triacontane tetratriacon tane and hexadecylene but n o t ehexane n-octane hexylene octylene naphthenes or benzene derivatives. The hydrocarbons attacked are destroyed completely by the bacteria even when unattacked naphthenes are present. The Grganisms were employed in the analyses of various mixtures of hydrocarboas.T. H. P. Inhibitory Action of Paratyphoid Bacilli on the Fermen- tation of Lactose by Bacillus coli. I. THEOBALD SMITH and DOROTHEA E. SMITH ( J . Gen. Physiol. 1920 3 21-33).- Bacteria of the paratyphoid group can be divided into two classes according to1 whether they inhibit the formation olf gas from lactose by Bucillzcs coli or not. The production of acid is not interfered with. The experiments support current theories w$ich hold that the acid-producing and gas-producing entities in culturw are distinct. J. C. D. Production of Indole by the Pfeiffer Bacillus. MARCEL RREIN (Gompt. rend. SOC. biol. 1919 82 138-139).-The prol- duction of indolle (mauve colour with dimethylaminobenzaldehyde and hydrochloric acid violet tint with formaldehyde and sulphuric acid blue colour with sodium nitroprusside potassium hydroxide and acetic acid) with accompanying characteristic odour was noted in the case of abundant cultures of t'he Pfeiffer bacillus but not detected in all cases.CHEMICAL ABSTRACTS. Synthesis of Tryptophan by certain Bacteria and the Nature of Indole Formation. WILLIAM JAMIESON LOME ( J . Path. Bact. 1920 23 224-229).-Certain gram-negative bacilli have the polwer to synthesise tryptophan when growing in protein-free media. This is in support of the view of the vegetable nature of bacteria. The addition of dextrose to a living culture of Bacillus coli causes the rapid disappearance of the indole already formed. This seems to indicate that the effect of the dextrose is to cause increased demand for indole on the part of the organism and not merely by the development of acidity to prevent the splitting off of indole from the peptone. On this hypothesis indole " formation" is a consequence rather of diminished use of indoleVEGETABLE PHYSIOLOGY AND AGRICULTURE.i. 913 as tryptophan than of special formation by the organism. The splitting off of indole appears to be a reversible chemical change. The difference between B. coli and B. typhosus with respect to indole formation on re-absorption is most probably due to the fact that B. coli possesses an enzyme which enables it to1 split olff and utilise the open-chain (alaninb) po,rtion of the tryptophin molecule. J. C. D. The Effect of Certain Environmental Conditions on the Rate of Destruction of Vanillin by a Soil Bacterium.WILLIAM J. ROBBINS and A. B. MASSEY (Soil Sci. 1920 10 237-246) .-The particular bacterium used was one from an Alabama soil. In culture solutions very slight concentrations of hydrochloric acid inhibited its action on vanillin but the bacterium was not so sensitive to alkali. Aeration favoured the destruction of vanillin by the organism. I n culture solutions containing calcium superphosphate soldium nitrate and potassium sulphate eithelr singly or in combination the organism was most active in those solutions rich in calcium superphosphate and least active in the solutions rich in pcjtassium sulphatel. The presence of dextrose had no marked effect on the rate of destruction of vanillin by the organism.W. G . Yeast Nutrition and Fermentation. Does Development of Yeast Occur. without Fermentation of Sugar 3 TH. BOKORNY (Centr. Bakt . Par. 1920 ii 50 23-33) .-The author finds that i t is possible fofr considerable increase of yeast to1 occur in solutions containing no trace of sugar. Besides tho ordinary fermentable sugars rhamnose arabinose lactose peptone asparagine and other amides tartaric acetic and citric acids and under certain conditions glyceroll all serve to supply yeast with the carbon necessary for its growth. Between the nitrogenous constituents of the nutrient solution and the fermentation of the sugar present the sole connexion existing is that plentiful and suitable nitrogenous nutrition gives rise to much yeast and thus to much zymase.Fermentation is not a t any rate when access of air is permitted a vital necessity for yeast but it is of advantage in that i t retards the development of bacteria and further brings the yeast into increased contact with the nutrient materials of the liquid. I". H. P. Is Fermentation of Sugar by Yeast due Solely to Zymase 3 J. GIAJA (Compt. rend. SOC. biol. 1919 82 804-806). -Yeast lost 86% and 94% of its fermentative power when treated with toluene for thirty and sixty minutes respectively after attaining its maximal fermentative activity in the presence of sugar. The residual 6% of '' zymase " (which remained practically intact for a long time) is practically identical in amount with that possessed by yeast treated as above during rest. Yeast from which the enveloping membrane had been dissolved by the action of thei. 914 ABSTRACTS OF CHEMICAL PAPERS.digestive fluid of Helix pomatia likewise lost most of its ferment- ative poweir when treated with toluene. The above loss of ferment- ative polwer cannot plausibly be attributed t o destruction of zymase by the action of endotrypsin as suggested by Buchner. The author concludes that only approximately 5% of the fermentative activity of yeast can be attributed to zymase. The Eff ecf of Pyruvates Aldehydes and Methylene-blue on the Fermentation of Dextrose by Yeast Juice and Zymin in the Presence of Phosphate. ARTHUR HARDEN and FRANCIS ROBERT HENLEY (Biochem. J . 1920 14 642-653).- The facts that the activating effect both of a-ketolacids and of aldehydes is chiefly manifested at the commencement of the reac- tion and that the experiments bolth of Oppenlieimer (A.1915 i 358) and Netuberg (A. 1915 i 1043; 1918 i 469) were made with maceration extracts which contain a large amount olf mineral phosphate and that the effect was less marked with lmulose than with dextrose led the authors to inquire whether the action was a general stimulation of the fermeintation process o r a more specific acceleratioln of the reaction in presence of free mineral phosphate. It has been found that an aldehyde when added to fermenting mixtures of yeast juice or zymin (acetone yeast) with dextrose induces no1 acceleration in the; nosrmal rate of fermentation. I n the presence of a suitable amount of phosphate the effect of the aldehyde is greatly to diminish the time required for the attain- ment of the maximum so that the volume*of gas evolved in the period immediately fo;ilowing the additioa of phosphate is greatly increased.. A t the same timel al considerably higher maximum is attained. On completion of the esterification 04 the phosphate the rate again diminishes both in the presence and absence! of an aldehyde and the total evolution is not greatly different in the two cases. The striking action of the aldehydes suggests that the cause of the delay in attainment of the maximum after the addition of the phosphate was lack of an acceptor for hydrogen. I n order ta test this1 idea methylene-blue was substituted for aldehyde with the result that it was found to produce a very similar effect. The r61e of the hydrogen acceptors in the fermentation is dis- cussed.It is probable that the hydrolysis of the hexosephosphate bolth that originally present and that slolwly fotrnied in the ferment- ing mixture results in the formation of lzvulose which in its turn yields a hydrogen acceptor and thus assist8 the increase in the rate of fermentation. A New Fixation Method and its Application in Alcoholic Fermentation CARL NEUBERG and ELSA REINFURTH (Biochem. Zeitsch. 1920 106 281-291) .-The authors have utilised Vorlander's observation that dimethylcyclohexanedione reacts with acetaldehyde yielding ethylidenebisdimethylcyclo- hexanedions for the fixation of acetaldehyde in the fermentation of sugar. I n order to isolate the product the yeast was centri- CHEMICAL ABSTRACTS.Similar phenomena are produced by pyruvates. J. C. D.VEGETABLE YHYSIOLO(JY AND AGRICULTURE. i. 915 fuged and extracted with hot alcohol. The alcoholic extract was concentrated and added to much water when ethylidenebis- dimethylcyclohexanedione was precipitated (m. p. 139-140°) and its nature confirmed by conversion into its anhydride CI8H2*O3 in. p. 173-175" by heating with glacial acetic acid under reflux. Acetaldehyde can also be fixed in the abolve way when the sugar is ferineiited with maceration juice. Pyruvic acid is not fixed by The Three Forms of the Fermentation of Sugar Their Connexion and their Balance Sheet. CARL NEUBERG JULIUS HIRSCH and ELSA REINFURTH (Biochenz. Zeitsch. 1920 105 307-336) .-The relation of the three forms of fermentation (this vol.i 798) was studied by estimating the quantity of fermented sugar and the products of fermentation a t various periolds of the processes. I n all the three forms the common product acet- aldehyde is produced which is reduced to alcohol in the first form of fermentation is fixed by the sulphite in the second form of fermentation and is converted into acetic acid and alcohol in the third '' dismutation " form of fermentation. In all the three forms of fermentation the fermented sugar was accounted for in the products of fermentation which were proiduced in definite propor- ticuns. s. s. z. dimethylcyclohexanedione. s. s. z. The Physical-chemical Conception of the Processes of Fermentation. WOLFGANG OSTWALD (Biochem. Zeitsch. 1920 Influonce of Fluctuating Barometric Pressure on the Course of Alcoholic Fermentation and of Biological Pro- cesses in General. AUGUST RIPPEL (Centr.Bakt. Par. 1917 ii 47 225-229).-In certain cases it is found that the curve show- ing the periodic evolution of carbon dioxide from a fermenting solution exhibits a zig-zag course high barometric pressure corre- sponding with low rate of fermentation and vice versa. When the nutrient solution employed is such that a vigorous fermentation is rapidly established the effect of the barometric pressure may not be evident in the early stages but it becomes apparentl when the action slackens. Such increased liberation or retention of gases which are either merely present as such or represent the final prolducts of a biological or chemical procms may have important effects on biological processes.Comparative Studies on Respiration. XU. A Comparison of the Production of Carbon Dioxide by Penicillium and by a Solution of Dextrose and Hydrogen Peroxide. F. G. GUSTAFSON ( J . Geiz. Physiol. 1920 3 35-39).-A neutral solution of dextrose and hydrogen peroxide acts like Penicillium clcrysogenuin in producing an increased amount of carbon dioxide on the addition of acid but not on the addition of alkali. 105 305) ; C. NEUBERG (ibid. 306).-Polemical. s. s. z. T. H. P. J. C. D.i. 916 ABSTRACTS OF CHEMICAL PAPERS. Attackability of cis- and trans-Isomeric Unsaturated Acids by Moulds. P. E. VERKADE and N. L. XOHNGEN (Centr. Bakt. Par. 1920 ii 50 81-87).-1n solution containing excess of undissolved calcium carbonate these acids exhibit the same behavioar towards Aspergillus niger as towards Penicillium gluucum ; fumaric cinnamic allocinnamic aconitic oleic and erucic acids are assimilated readily and glutaconic acid slightly whereas maleic citraconic mesaconic itaconic phenylitaconic isocrotonic crotonic PP-dimethylacrylic angelic tiglic undecenoic elaidic and brassidic acids are not attacked.Similar results are obtained when the free acids instead od their calcium salts are employed excepting that with cinnamic acid no development of the two organisms takes place. It is evident that the attackability o r non-attackability by mould fungi is inadniissible as a means of distinguishing between cis-trans-isomerides. The behaviolur of certain of these acids towards the moulds is explainable by their solubilities in water and in olive oil (compare Waterman ibid.1915 11 42 639) but that of other acids cannot be explained in this way. Assimilability or non-assimila bility appears indeed to be dependent principally on the molecular configuration of the compoand. Favourable Influence of Selenium on some Moulds coming from the Cheese Industry. ANTONIN N~MEC and VACLAV KG (Compt. rend. 1920 17 1 746-748) .-With selenium in the form of so'dium selenate there is an increase in the weight of dry mycelium in the case of Penicillium R o p e f o r t i with in- creasing amounts of sodium selenate in the culture solution. With P. cundidum a toxic effectl was noticedl when the amount of sodium selenate increased beyond a celrtain limit. The ash content of the mycelium increased a t first with the amount of selenium present but reached a maxiinuin and then diminished.T. H. P. W. G. Specific Disinfection Processes. 11. Action of Salts and Ions on Bacteria. PHILIPP EISENBERG (Centr. Bakt. Par. 1918 i 82 69-208).-The authotr has carried out extensive series of experiments on the effects of inorganic salts in different concentra- tions on the development in peptonemeat extract-agar o r bouillon of six gram-positive and six gram-negative bacterial species. The results am given in detail and lead to the following among other conclusions. The toxicity of salts may be regarded as an additive function of their component ions although purely molecular actions are not to be excluded. The commoner anions (cations) may be arranged in toxicity series which vary appreciably for different cations (anions).The normal life functiolns of bacteria are con- nected with a state of swelling of the protoplasmic colloids definite for each species and any deviation from this state in either direc- tion may cause disturbance of these functions or even death of the bacteria; hence the toxicity of salts increases with their swell- ing properties and also with their precipitating action on bacteria. The effects of salts on the gram-specificity of bacteria are discussed.VXGETABLJEI PHYSfOL00iY AND AGRICULTURE. i. 917 Various cases of species- or group-specificity are indicated. I n evaluating antiseptics it is necessary to employ a number of reprei sentative bacterial species. T. H. P.Regularities in the Preservation of Wood. Poisoning Action of Inorganic Compounds (Salts) on Fungi. FRI~DRICH MOLL (Celztr. Bakt. Par. 1920 ii 51 257-279).- The author has investigated a series of 130 different salts with respect to1 the effect they prolduce in various concentrations on a culture of Penicillium glaucum on a peptoneagar medium. The results obtained show that the poisolnous action of salts is an additive property of the ions. I n the order of diminishing activity the poisonous ions are mercury silver cadmium cyanogen copper zinc iron cobalt chromium fluorine. Most acid ions and the ions of the alkali and alkaline earth metals magnesium and aluminium may be regarded as inactive in this respect. The poisonous action depends on the solubility in water of the salt and on its decom- position into ions in the aqueous solution. Every ion exhibits a specific poisonofus action and complex ions such as the chromate and fluosilicic ions must be regarded as independent individuals their activity being equal to or smaller or greater than the sum od their constituents. Addition of other salts to active substances may affect the time-course of the disinfection but does not alter the final result.The activity of a given amount of a soluble salt or mixture 6f salts depends only on the quantity of active con- stituents present and on their specific effects. T. H. P. Toxicity and Chemical Potential. W. LASH MILLER ( J . Physical Chem. 1920 24 562-569).-The toxicity of a solu- tion colntaining phenol and an indifferent salt depends primarily on the chemical potential of the phenol in the solution.Two solu- tions have the same toxicity when they are in equilibrium with the same solution of phenol in an immiscible solvent such as toluene or petroleum. Complications may arise fro'm the toxicity of the salts themselves or in dilute solutions from the plasmolysis of the cell independently of the toxicity of the solutions employed. One or two individual cases which do not fall under these heads are worthy of further study. The observation of Paul and Kronig that sollutions of mercuric chloride in aqueous alcohol show a maximum of toxicity when the ratio of alcohol t~ water in the solutioln is 1 to 3 affords another illustration of the principle since Laird has shown that the solubility of mercuric chloride in aqueous alcohol passes through a minimum at' the same ratio. J.R. P. The Toxicity towards Anthrax and Staphylococcus of Solutions containing Phenol and Sodium Chloride. J. .S. LEMON ( J . Physical Chem. 1920 24 570-584).-Experi- ments with anthrax spores showed that the increased toxicity of phenol observed when soldium chloride is added to its sollution is in accordance with the assumption that two solutions of phenol withi. 918 ABSTRACTS OF CHEMICAL PAPERS. or without salt are equally toxic if their colmpositions are such that both would be in equilibrium with the same solutions of phenol in toluene. Experiments with Staphylococcus in which lower con- centrations of phenosl were used showed that whilst the assumption is in fair accord with the behaviour of 0.80% phenol in the case of 0.60% phenoll the chemically equivalent solution containing salts is much less toxic; 0.70% phenol occupies an intermediate position.Disinfecting Values of the Three Isomeric Cresols. FRITZ DITTHORN (Cemtr. Bakt. Par. 1919 i 82 483-491).- Experiment8 made with suspensions of Bacillus coli B. pyocyaneus and Staphylococcus in soldium chloride solution and in bouillon show that m-cresol oatstrips its twG1 isomerides in germicidal power which is not very marked in the salt and bouillon suspensions but is considerable in liquids containing proteins (ascites). Of the two other isomerides the ortho-compound possibly has a slightly greater action than the para-compound. In practice 2-2*5% sollutions of a mixture of the isojmerides are used and the differ- encw observed are then of little importance the germicidal powers of 0*75-1*0% solutions of the three colmpounds being almost identical. T.13. P. J. R. P. Organic Carbon Nutrition of Plants. Parallels between Fungi and Green Plants. TH. BOKORNY (Centr. Bakt. Par. 1917 11 47 191-224 301-375).-The author gives a summary of the olbsecvatio'ns made by various investigators with reference to the use by fungi and green plants of compocunds 04 the follbw- ing classes alcohols phenols aldehydes ketones ketonic esters organic acids carbohydrates amino-compounds and cyanogen derivatives. T. H. P. Reduction of Nitric Acid in Green Cells. OTTO WARBURG (Naturwiss. 1920 8 594-596; frolm Chem. Zentr. 1920 iii 487). -Attempts to accelerate catalytically the reduction of nitric acid by Chlorella vulgaris Beyerinck by the use of concentrated nitrate solutions were unsuccessful but signs of acceleration were noted in dilute solutioas of free nitric acid.I n an acidic nitrate mixture ( N / 100-HNO iV/ 10-nitrate) the reduction of nitric acid amounts to 50% in the dark and to 150% in the presence of light of the total metabolism. I n the former case reaction occurs according to the equation HNO,+ H,O + 2C =NH3+.2C0,+ 162,000 cal. Under the action of light the process is complicated by the assimil- ation of carbon dioxide which holwever can be excluded by use of narcotics. H. W. Possible Formation of Hexamethylepetetramine in Assimilating Plants and a Microchemical Reaction for Ammonium Salts. C. VAN ZIJP (Pharm.Weekblad 1920 57 1345-1348) .-Tho combination of formaldehyde with ammonium salts in neutral or even weakly acid solution is found to give saltsVEGETABLE PHYSIOLOGY AND AGRICULTURE. i. 919 of hexamethylenetetramine in the same way as the base itself is formed by combination of the aldehyde with free ammonia; hence it is likely since both folrmaldehyde and. ammonium salts are present in growing plants that salts of hexamethylenetetramine are also1 formed in the plant’. The iodine-potassium iodide reagent employed by the author in the microchemical identification of hexamethylenetetramine is foiund to be suitable also for its salts. The test w;ll detect 0.3 mg. of hexamethylenetetramine and half this quantity of ammonium salt. It is therefore an extremely sensitive t w t for ammonium salts and has the advantage that potassium salts do not interfere.The limit of sensitiveness is beyond the degree of solubility even of magnesium ammonium phosphate since if a drop of formalin is added to a drop of water in which this substance is suspended the residue after drying gives the characteristic brown crystals with the iodine-potassium iodide solution. It is suggested that the ammonia is withdrawn from the phosphate molwule by the aldehyde leaving the phos- phate MgHPO,. s. I. L. The Factors which Interfere with the Use of Yeast as a Test Organism for the Antineuritic Substance. GERALDO DE PAULA SOUZA and E. V. MCCOLLUM ( J . Biol. Chem. 1920 44 113-129).-The observations made by the authors lead them to conclude that the use of yeast as a test organism for determining the presence or absence of the vitamin-B is complicated by so many distarbing factors as to make it of little if any value.J. C. D. Silver-reducing Cell-substances in the Leaves of Non- conifers. FRIEDRICH CZAPEK (Ber. Deut. bot. Ges. 1920 38 246-252) .-Molisch (Sitzunysber. Akad. Wks. Wien Math nat. KZ. 1918 I 127 449) has shown that a 0*1-1% silver nitrate solution produces in the epidermis especially of leaves of flowering plants a deep black coloration of the chloroplasts; this reaction he ascribes to the presence of an extremely labile substance which lmels its reducing power even when the chlorophyll plasma dies. If the views expressed by Molisch were accurate this reaction would represent a new ‘‘ life reaction.” According to the author however it appears demonstrable that the cause of the silver reduction of the Chloroplasts is to be sought in the presence of various depsidw which are probably not con- nected with the process of assimilation of carbon diolxide.T. H. P. The Preparation of Phosphatides from Coloured Plant Organs. R. FRITSCH (Zeitsch. physiol. Chem. 19 19 107 165-175) .-Various plants containing chlorophyll and other plant pigments have been examined for their phosphatide coatent. Only a small part of the total phosphorus could be traced to the phosphatides of the plants. In the leaves of the maple thei. 920 ABSTRACWS OF CHEMICAL PAPERS. phosphatide phosphorus amounted to 4.78%; in the leaves of the ash to 3.46% of the total phosphorus.No calcium inosinate was fojund in the green assiqilating organs. In order to obtain phmphatides with the theoretical contentt of phosphorus large quantities of tissue must be employed. In grass stored in silos the phwphatides are almost entirely decomposed. S. S. Z. Oxidising Enzymes. 11. The Nature of the Enzymes Associated with Certain Direct Oxidising Systems in Plants. MURIEL WHELDALE ONSLOW (Bzochem. J. 1920 14 535-540. Compare .A. 1919 i 361).-Solutions of certain com- polunds such as catechol which contain the o-dihydroxy-structure tend to undergo autoxidation when exposed toi air with the folrm- ation of peroxides. On addition of a solution of peroxydase to these peroxides an oxydase system is produced which will give the blue colour with guaiacum. The autoxidation of the substances with the o-dihydroxy-grouping is accelerated by enzyme extracts of plants which turn brown on injury and of which the juices turn guaiacum blue without the addition of hydrogen peroxide.Such plants have been found to contain a compound giving the “ catechol ” reaction and it is suggested that they also contain an enzyme “oxygena~~,” which accelerates the prolduction of a peroxide. This enzyme can be separated f rosm peroxydase by fractional precipitation witah alcohol although the converse has not been accomplished. In the cases which have been investigated the oxydaw system appears to consist olf three components a (‘ cattxhol ” compound from whioh a peroxide can be formed oxygenase which catalyses this process and a peroxydase which decomposes the peroxide with formation of (‘ active” oxygen. J. C. D. Oxidiaing Enzymes. 111. The Oxidising Enzymes of Some Common Fruits. MURIEL WHELDALE ONSLOW (Biochsm. J. 1920 14 541-547).-The apple fruit contains the complete oxydase system (see preceding abstract). A large amountl of the aromatic compounds of the fruit appears to be present in the form oif a catechol tannin which cannot be activated by the enzyme in vitro. The quince pear plum greengage and damson also con- tain oxydase. In the case of the banana both skin and flesh appear to contain peroxydase and oxygenase but the “ catechol ” substance is practically absent from the flesh. The fruits of the mange lemon and lime contain peroxydase in both the rind and pulp but no1 oxygenase or “ catechol ” substance was found present. The raspberry contains peroixydase but no oxygenase or catechol substance. J. C. D.

ISSN:0368-1769    

DOI:10.1039/CA9201800911

出版商:RSC    

年代:1920

数据来源: RSC

摘要:

British Patents 1914. 8031 A i 18 108494 A i 708 118298 A. i 43 122778 A i 255 124194 A. i 594 124195 A. i 526 124219 A. i 542 125584 A. i 635 128181 A. i 402 1285:82 A i 310 128553 A. i 43 128554 A. i 43 128911 A. i 214 128912 A. i 44 131600 A. i 526 132245 A i 370 132795 A i 296 133304 A. i 213 134144 A i 12 134250 A. i 21 134521 A i 134 136187 A. i 173 137214 A. i 252 137701 A. i 287 139153 A. i 554 140478 A . i 420 140694 A. i 432 140955 A. i 432 142875 A. i 523 142878 A i 521 142879 A. ii 484 142880 A. i 578 142947 A. i 579 144806 A. i 602 144897 A. i 617 145871 A. i 676 147337 A. i 660 147964 A. i 677 148074 A. i 663 150401 A i 761 150412 A. i 723 151707 A. i 836 152437 A. i 836 INDEX TO PATENTS. Zanadian Patent. 200291 A. i 668 3erman Patents(D.R. 294794 A. i 657 298412 A i 149 298944 A.i 289 298953 A. i 289 299014 A i 25 299074 A i 521 299603 A. i 159 299604 A. i 383 299682 A. i 522 300082 A. i 333 300122 A i 362 300672 A. i 289 302401 A. i 680 305558 A. i 89 306304 A i 362 306316 A. i 431 307175 A. ii 32 307614 A. ii 309 308839 A. i 303 310781 A. i 429 312950 A. i 23 313321 A . i 78 313413 A i 156 313650 A. i 137 313696 A. i 161 313965 A. i 156 313966 A. i 148 314629 A. 1 219 315021 A . i 288 315623 A i 302 315747 A. i 281 316218 A. i 379 316902 A. i 382 317211 A. i 368 317589 A. i 363 317635 A. i 362 317755 A. i 429 318200 A. i 440 318222 A. i 420 318237 A i 501 318343 A. i 424 318803 A. i 544 .-P.). 318899 A i 549 318900 A. i 546 318901 A. i 546 319505 A.. i 520 319714 A . i 540 319969 A. i 565 319970 A. i 636 320480 A. i 680 320647 A i 682 320797 A.i 691 321567 A. i 675 321700 A. i 673 321938 A . i 706 322335 A. i 756 322845 A. i 819 322996 A. i 895 323298 A. i 879 323534 A. i 879 Japanese Patent. 35332 A i 676 United States Patents. 1~02011 A i 2 1302273 A. i 68 1314558 h. i 33 1314923 A i 31 1314924 A i 92 1314927 A. i 31 1315619 A. i 160 1316804 A. i 308 1317250 A. i 162 1317251 A . i 162 1317648 A. i 213 1318631 A. i 63 236 1318632 A. i 9 216 1318633 A. i 19,216 1319748 A. i 213 1321271 A. i 230 1329272 A. i 543 1330288 A i 579 1331712 A. i 449 1334641 A i 483 1334642 A i 483 1336709 A. i 536 1336952 A. i 564 1060

ISSN:0368-1769    

DOI:10.1039/CA9201806060

出版商:RSC    

年代:1920

数据来源: RSC

摘要:

ERRATA. VOL. CXII (ABSTR. 1917). Page Line i. 277 4 f o r ‘ I S 6-dimethyl-1 4-beneopyrone read I ( 3 6-dimethyl-2 S-di- 1 3 for “ 3 6-dimethul-1 4-beruopyrons ” read ‘‘ 3 6-diniethyl-2 3-di- hydro-1 4-beneopyrone.” hydio-1 4-benmpp-one. ” VOL. CXIV (ABSTR. 1918). ii. 366 20 for (‘ tetradimite” read (‘tetradymite.” “grunlingite” read “griinlingite.” VOL. CXVI (ABSTR. 1919). stability of A. W. Stewart’s atom ii 405.” ii. 337 14* for ‘ I Aktiebolsg” read “ Aktiebolag.” ii. 563 28* col. ii. insert “Jackson Leoltard C. mathematical investigation of the VOL. CXVIII (ABSTR. 1920). Page Line i‘ 75 : \for “Chelidoneum” read “Chelidonium.” i. 131 i. 131 i. 159 i. 207 i.’h89 i. 391 i. 438 i. 561 i. 659 i. 726 ii. 199 ii. 237 ii. 298 ii. 308 ii. 441 8 I ii.’b03 ii. 729 ii.753 “ Heterotropic ” read “Heterotrophic.” 5 * ) 24* “L. E. SAX DO"^^^^ “c. E. SANDO.” l 7 * EISNER” read “ ELSKER.” 1 “ Potaseium ” road “ Calcium.” 3 ‘( Potassium ” read “ Calcium.’’ 5* L ‘ Z ~ ~ ~ ~ ~ ’ ’ read “ZELLER.” 8 “ CASTALDI ” read “ GABTALDI.” 5 ‘‘ 3-p-hydrmy-m-methoymecoine ” read I ‘ 3-p-hydroxy-m-methoxy- phenylmcemine. 7 ( I 6 i 6 7-dimethozyacetyl-3-methoxycoumari~” read ( ( 5 7.dimethomj- acetoxu-3-methoxucoumarin.” 11* CAPE~LI ’’ r e d 6-l CAPPELLI.” 5 3* .. “HELDT” read “HILDT.” “OMe. C,H,. CH. CH,. OMe” read “OMe . C,H,. CH,. CH,. OMe.” 15 .. ‘ I 26” read ‘ I 12.” 10 “ Rusting,’,’ read “Roastin$;” 23 ‘‘ Uto I ’ read I ‘ Uto.” 5* “3H,PO read “3H,PO,. (‘Foren.” read ‘( E’oren.” “ p > v ’ ’ read 1 6 p > v.1’ “ 33.54 ” read ( ( 33’64.” “ Contact with hydrogen owing to surface combustion raises the temperature of one helix,” read “ Contact with hydrogen owing to the change in thermal conductivity of the gas lowers the temperature of one helix.” 23* ‘L REICHENSTEIN ” read “ REICHINSTEIN.” 20 ‘ I GARNER and DOROTHY WEBsTER”read “GARNER FREDERICK CHALLENGER and DOROTHY WEBSTER.” ik 27 6‘104*27” read “104‘37.’’ 11* * From bottom. CXVIII. ii. 1061 46

ISSN:0368-1769    

DOI:10.1039/CA9201806061

出版商:RSC    

年代:1920

数据来源: RSC