None
Botrytis, oytase in 91 Bromeliii 209 mode of preparation of 210 action on fibrin 210 „ on albnmin 212 „ on myosin 212 effect of reagents on 212 Butyric fermentation 369 Bynedestin 223 Bynin 223 Cadaverine 390 Calcium pectate 291 Calcium salts, influence on rennet 256 „ „ on thrombase 272 „ . II on pectase 290 Cane-sugar, relation to protoplasm 115 ,, formation ip plants 117 ,, relation to starch 117 Carchesium 11 „ digestive changes in 203 Caroubin 105 Caroubinase 105 Casease 233 Casein 251 Caseinogen 251 ,, digestion by pepsin 194 Gasse of wines 320 Cellulose, products of hydrolysis of 89 „ digestion of by animals 102 Cell-wall, composition of 86, 297, 299 Choline 390 Chromogeu produced by pepsin 193 „ contained in various fungi 316 Chymosin 251 Citric fermentation 372 Coagulated proteid 270 Coagulation of blood 266, 271, 273 „ „ inhibition of by certain salts 275 ,1 „ inhibition of by peptone 275 „ „ intravascular 277, 278, 416 Coniferin, action of emulsiu on 152 Cradina 224 Cytase 29, 89 „ preparation of 94, 96 „ properties of 97 „ localisation of in grasses 97, 98 „ „ „ in palms 99 „ products of action of 103 Deutero-proteose, reactions of 180 Dextran 345, 385 Dextrin 50 „ primary and secondary 54 Dextrinase (of Wijsman) 60 „ (of Duclaux) 61 Dextrose, see Glucose Diastase, discovery of 6, 15 ,, sources of 16 „ distribution of 16, 22, 23, 43 ,, varieties of 17, 65 ,, analysis of 47 „ course of action of 49, 51, 59 ,, relations to temperature &c. 65 ,, influence of acids and alkalis on 70, 71 , , conditions of secretion of"73 „ inhibition of 74 ,, methods of preparation of — Payen and Persoz 6, 15 Mialhe 16, 46 BonrquelotandH6rissey24 Cohnheim 45 Krawkow 46 von Wittich 46 Lintner 46 Loew 47, 48 Muscnlus 47 Wroblewski 48, 49 „ from salivary glands of insects 43 Diastase, animal 15, 16 » ,, distribution of 83, 34, 35 ,, „ secretion of 36 .! » varying amounts of 38 .. „ its existence in the liver 39 INDEX. 507 Diastase, animal, identity of with vege- table diastase 44 Diastase of secretion 24 " i> work of Brown and Morris and of Haberlandt 25 >> )> distribution of 25 >> ,, formation of 27 i> ,, increase during germination 28 )> ,> action on starch paste 64 Diastase of translocation 17 ij ,, distribution of 18, 19 I, ,, development of 18 !, ,, compared with animal diastase 38 Digitalin 153 Dionsea, enzyme in 229 Drosera, enzyme in 229 „ secretion in 402 Dyspeptone 175, 176 „ probable identity with antialbumid 179 Dys-proteose, reactions of 180 Dystropodextrin 63 Edestin 223 Emulsin 145, 147 actions of 147, 152, 153 distribution of 148 preparation of 152 occurrence with lactase 145, 154 Guignard's reaction for 149 secretion by animals 154 relation to temperature 154 conditions of action 154 suggested action on oil 171, 246 Emulsive enzymes 237 Enzymes, meaning of the term 7 „ secretion of 8 „ intracellular action of 11 Enzymes, features of their action 12 ,, classification of 14 „ action of light upon 428 Erythrite, fermentation of 373 Erythrodextrin 50, 54 ,, from glycogen 62 Erythrozym 147, 162 „ relation to emulsin 164 Ferment, old' ideas of 2 „ unorganised 6 „ organised 7, 9, 391 , , organised nature ofaotionof 10, 12 Ferment glueosique of Berthelot 112 Fermentation, definition of 9 „ intracellular 10 Fibrin 267 Fibrin ferment, see Thrombase „ (Crustacean) 280 Fibrine soluble of Denis 277 Fibrinogen 267 Fibriuo-plastiu 2G7 Fishes, diastase in 43 > Galactase 207 Galactose, derived from lactose 144, 154 „ from Xanthorhamniu 165 „ alcoholic fermentation of 337 Gaultherase 147, 166 Gaultherin 166 Gelatin, digestion of by pepsin 193 „ „ trypsin 201 „ „ galactase 208 „ „ enzymes of microbes 233 Gentianose 127 Ginger-beer plant 342 Glucase 56, 111, 128 ,, distribution of 130 „ capacity of hydrolysis 132 „ amounts of in different tissues 134 „ optimum point of 135 „ action on amygdalin 136 Glucose, reactions of 55 „ produced in liver 55 508 INDEX. Glucose, method of separating it fiom fructose 111 Glucosides 146 „ nutritive value of 171 „ relation to bouquet of wines 326 Glycerine, formation of in alcoholic fermentation 4 ,, produced in the hydrolysis of fat 237 ,, an antecedent of alcohol 847 „ fermentation of 374 Glycogen, its function 38 „ its digestion 89 „ action of diastase on 61 Glycolysis in blood 327 Gum-ferment 109 Hadromase 107 Hsemolymph of Crustacea 281 „ ,, coagulation of 280, 283 Helioin 148 Hemialbnmose 173 „ decomposition of 177 „ reactions of 178 „ correspondence with Meissner's and pep- tone 179 „ ' a mixture 180 Hemipeptone 174 „ reactions of 179 Hemi-residue of proteid digestion 178 Hesperidin 1S3 Hetero-proteose, reactions of 180 Hippuric acid, decomposition by microbes 302 Histozyme 307 Hordein 223 Hydrocyanic (Pmssie) acid, from amygdalin 147 ,, from linamarin 170 ,, nutritive value of 171 Hydrogen, evolved from plants 367 Hydroquinone, formed from arbutin 148 „ actionoflaccaseon312 Hypotheses of fermentation, of Fischer 451 „ of Liebig 454 „ of Berzelius 454 „ theory of electric hydrolysis 455 „ of de Jager 455 „ of Bunsen 458 Hystidine 185 Indican, action of emulsin on 153, 170, 326 Indiglucin 171, 326 Indigo-white 326 Indol 387 Insecta, enzyme in 198 Insectivorous plants 225 Intercellular protoplasm of Eussow 298 Intestine, digestive changes in, work of Brown and Heron 129 Intramolecular respiration 355 Inulase 79, 80 ,, zymogen of 85 „ conditions of working 85 Inulin, distribution of 77 „ properties of 78, 82 „ decomposition-products of 83, 84 Invertan 481 Invertase 111 „ discovered by Berthelot 112 „ distribution of 113, 117, 118 „ extraction of 123 ,, action of 124 „ conditions of action 124 ,, relations to temperature 125 „ effect of heating in presence of cane-sugar 126 „ action on other polysaccha^ rides than cane-sugar 127 „ nature of 429 Invertin 111, 115 ,, distributionof 115, 122. Also see Invertase Invert-sugar 111 Isomaltose (of Fischer) 56 „ (of Lintner) 56 „ (of Ling and Baker) 57 „ (of Brown and Morris) 57 INDEX. 509 Jalapin 153 Kephir 195, 340, 341 Khuther 169 Koji 345 Koumiss 840 Lab 251 Laccase 309 ,, distribution of 313, 315 ,, association with manganese 314 Laoool 311 Lactase 111, 144 Lactic fermentation 367 Lactose 144 „ oxidationofbyenzymeSSl, 369 Leaven, action of 2 Leech extract, action of 271 Leguminosse, richness in diastase 21 Lencin 174 Leucodextrin 60 Lencomaines 390 Leueosin 223, 422, 424 Linamarin 170 Linum, enzyme in 170 Lipase 236 „ vegetable 242 Liver enzymes 39, 41 Liver of Crustacea and Mollusca a hepato-panoreas 43, 198 Lotase 169 Lotoflavin 170 Lotusin 170 Lysatinin 199 Lysin 199 Malic acid fermentation 373 Maltase (of Wijsman) 60. Also see Glucase Malto-dextrin (Herzfeld) 51 „ (Brown and Morris) 52, 53 Maltose, the ultimate product of dias- tasio action 50, 51, 54, 35, 58, 59, 63 „ bi-rotation of 53 „ reactions of 55, 129 Maltose, inhibitory effect of on hydro- lysis of starch 72 „ fate of in animal body 128 „ products of its hydrolysis 129 Manganese, relation of to laccase 314 Manna 143 Mannitol, fermentation of 378 Melibiase, see BafQnase Melibiose 141 Melizitase 111, 142 Melizitose 143 Metacasein 201, 259 Metamaltose 54 Metapectic acid 87, 88 ,, relation to arabinose 89 Metapectine 88, 289 Metapeptone 175, 176 Methyl-glucosides 451 Methyl-salicylic acid 166 Middle lamella 89 ,, nature of 298 Morozymase 114 Mulberry, enzymes in 114 Myo-albumin 285 Myoglobuhn 285 Myosin-ferment 283 Myosinogen 278, 285 Myrosiu 147, 155 ,, special secreting cells 157 „ localisation of 156 ,, actions of 160 , , chemical and physical proper- ties of 160 „ action of reagents on 161 „ suggested action on oU 171 „ Guignard's reaction for 420 Myxomycetes, enzyme in 230 Nepenthes, enzyme in 227 Neuridine 390 Nitria' fermentation 380 Nucleo-histon 279 Nucleo-proteids 194 „ digestion of by pepsin 194 , , relation to coagulation of blood 279 ,, ,, to glycolysis 330 510 INDEX. Nucleo-proteids, relation of enzymee to 433 Nucleus, its relation to secretion 405 (Enoxydase 320 „ temperature relations 822 Oil of winter-green 166 Optimum point 13 Organised ferments 391 Oxalic fermentation 373 Oxidases 308 „ relation to bouquet of wines 325 „ action on mUk-sngar 331 Oxycelluloses 87 „ hydrolysis of 103 Oxy-urnshic acid 310 Palms, cytase in 99 Pancreas, relation to glycolysis 329 Pancreatic juice, enzymes in 195 „ process of secretion 203 „ proportion of enzymes influenced by diet 232 „ action in digestion of fat 236 „ action on milk 201 Papain, occurrence 214 „ conditions of action 215 „ course of action 216 Paraglobulin 268 Paramyosinogen 285 Parapectine 88, 289 Parapeptone 175, 176 „ resemblance to antial- bumose 179 Pectase 287 ,, relations to calcium 290 „ to barium and strontium 292 ,, influence of reaction on work- ing 292 „ distribution of 293 Pectic acid 87, 88, 287, 289, 297 Pectic compounds, reactions of 288 Pectinase 104 Pectinate 292 Pectine 87, 88, 287, 289 Peotoses 87, 88, 287 „ products of hydrolysis of 103 Pectosic acid 287 Fenicillium, enzymes in — diastase 32 „ emulsin 151, 153 „ trypsin 230 „ lipase 248 Pepsin, discovered by Schwann 6 prepared by Briicke 7 points of difference from tiypsin 99, 186, 205 modes of preparation of 187 distribution of 189 conditions of working of 191 relations to temperature 191 effect of various reagents on 192 course of action 193 reactions of 427 Pepsinogen 409, 417 Peptogens 205 Peptone, influence on diastasic action 68 „ (of Meissner) 176 „ action of dehydrating agents on 184 Peziza, cytase in 90 Phagocytes 367 Phenol 387 Phillyrin 170 Phloretin 148 Phlorizin 148, 153 Phosphates, influence on diastase 70 Pialyn 237 Pine-apple juice, proteids of 210 Pinguicula, enzyme in 229 Plasmase 266 Plasmine 267, 277 Plasmosomata 407 Polyporus, diastase in 23 „ emulsin in 158 Polysaccharides 110, 336 ,, condition of ferment- ation of 336 Populin 153, 170 Presuxe 251 Propionic fermentation 371 Protamines 200 Proteid, decomposition by acids 173 )i „ by enzymes 175 INDEX. 511 Proteid, decomposition by water heated under pressure 183 „ relation to peptone 184 Proteinoohromogen 200 Proteolysis, Kuhne's schemes of 174, 178 „ „ modification of these by Neumeister 181 „ compared with hydrolysis of starch 182 „ objections to Eiihne's views of 184 „ course of in cereals 222 Proteolytic enzymes, course of secre- tion of 203 „ existence in bacteria 231, 232 Proteoses 180 „ mode of separation from peptone 180 „ stages in hydrolysis of pro- teids 182 „ comparative powers of dia- lysis of 182 Prothrombin 274 Protoplasm, the active agent in fer- mentation 5 „ theory of arrangement 7 „ properties of 7 Proto-proteose, reactions of 180 Prozymogen 407 Ptomaines 387, 390 Ptyalin 15, 16 Ptyalose 55 Putrefaction 887 Putrescine 390 Pyrogallol, action of laecase on 312 Baffinase 111 Eafanose 127, 141 Baggi 346 Eeactions of enzymes, with orcin 419 with tincture of guaiacum 420 Beducing enzymes 331 Bennet 195, 250 ,, source of 252 , preparation of 252 ,, reactions of 254 , efiect of various reagents on 255 Eennet, influence of calcium salts 256 „ theories of action 258, 264 „ peculiarities of pancreatic rennet 259 ; differences from gastric rennet 260 „ inhibition of action 261 „ (vegetable) 261 Respiratory enzymes 308 Eeverse action of enzymes 460, 461 Bhamnase 147, 165 Bhamnetin 165 Bhamniu 165 Bhamnose 165 Bhus, tannase in 169 Bubiadipin 168 Eubiafin 163 Bnbiagin 168 Bubian 162 Bubiretin 163 Saccharomyoes 4 Salicin 148 „ action of emulsin on 152 Salicylic aldehyde 148 Saligenin 148 Salivary glands, of mammals 35 „ of insects 43 jj of molluscs 44 ,, process of secretion in 76 Salts, effect on diastasic action 66, 69 Saponifying enzymes 237 Scutellum, the seat of formation of diastase 25 „ secretion in 401 Secretion, process of 37, 398 Seminase 107 Seminose 103 Sinalbin 160 Sinigrin 155 Skatol 387 Solanin 158 Sponges, enzyme in 197 Steapsin 237 Stomata, action of diastase in opening 76 Succinic acid, formation of in alcoholic fermentation 4 512 INDEX. Sugars, conetituiion of 110 „ formation from fat 245 Synaptase, see Emulsin Taka 24 Tamus, oytase in 98 Tannase 168 Tannin, relations to diastase 71 „ decomposition by tannase 168 ,, oxidation of 324 Thrombase 266, 268 „ time of formation 269 „ nature of 269, 271 , , action of calcium salts on 272 „ influenced by other neutral salts 273 ,, sources of 278 Thrombin 266 Thrombosin 279 Tissue fibrinogens 279, 415 Torula urese 302 Touranose 143 Trehala 138 Trehalase 111, 136 „ mode of preparation of 137 „ conditions of action 138 „ difierencesfrom glucase 139 „ distribution of 140 Trehalose 136 Trypsin, points of difference from pepsin 186, 195, 199, 205 preparation of 193 distribution of 197 conditions of action 198 (vegetable) 209, 219, 222, 224 action of 220 identity of animal and vege- table trypsins 234 Trypsinogen 410 Tryptophane 200 Tyrosin 174 Tyrosinase 317 „ mode of separation from laccase 319 „ temperature relations 319 Uraster, enzyme in 197 Urease 301 ,, discovery of 303 „ action on urea 303 „ action on asparagin 307 Urine, fermentation of 301 Umshi 309 Umshio acid 309 Verantin 163 Vesicnlase 286 Yiscons fermentation 384 ViteUin, digestion of 181 Worms, enzyme in 197 Xanthine 162 Xanthorhamnin 165 Teast, nature of 3, 4 diastase In 24 excretion of invertase by 127 glucase in 135 rafiSnase in 142 lactase in 145 trypsin in 230 Yeast-extract, inverting action of 6 Zymase (of Bechamp) 114 „ (of Buchner) 359 ,, in fruits 361 Zymogen 38, 405 „ of inulase 85, 414 „ contained in resting glands 204 „ of vegetable trypsin 221, 414 „ of thrombase 274, 415 „ of pepsin 408 „ of rennet 410, 414 „ relation to nucleus 405 „ of saliva 410 „ effect of light on 412 ,, of lipase 414 Zythozymase 114 CAMBRIDGE : PBINTED BY J. & 0. F, CIiAY, AT THE UNrVERSITY PBESS. i \. 