composition of the greens based on an average of several samples was as follows table 2______________________________________greens composition of component sugar assugar a of total sugar present______________________________________dextrose 58 7maltose 16 2isomaltose 12 5trisaccharide 2 9dp4 1 2dp5 and higher polysaccharides 8 7______________________________________ the glucose isomerase utilized was derived from a strain of streptomyces olivochromogenes the transglucosidase was obtained by clay absorption in the following manner an aspergillus niger culture filtrate was mixed with florex clay at ph 3 5 4 0 to effect absorption of the transglucosidase the clay was then filtered out and washed with acetate buffer at ph 3 5 then eluted with phosphate buffer at ph 7 0 the transglucosidase was then precipitated onto a dicalite diatomaceous earth carrier with 2 propanol followed by air drying each gram of the thus purified enzyme preparation contained the activity from about 25 ml of the culture broth the activity of the adsorbed transglucosidase was assayed in the following manner twenty five mg of the adsorbed enzyme was incubated in 2 ml of 0 05 m acetate buffer ph 4 5 with nitrogen sparging at an isomaltose concentration of 0 01 m at 37 u00b0 c for 10 minutes the amount of dextrose was then determined one unit of enzyme is defined as the amount that produces 1 m u03bc mole of dextrose under the assay conditions the activity of the dicalite enzyme preparation was 120 000 units g for comparative purposes reconversion of greens was also conducted with a.