VINEGAR

(lactic acid and butyric acid); YEAST. The Enzymes or Unorganized Ferments. The enzymes are complex nitrogenous substances of high molecular weight, similar in elementary composition to albumen, and soluble in cold water, from which they are easily precipitated by alcohol. Their activity falls with rise in temperature, whilst at 80° C. most enzymes are destroyed. Their | here cro ed by a fine bridge. phenol, strong mineral acids or bases, lead, copper, mercury, and zinc salts, destroy enzymes, These substances attack complex molecules, splitting or ‘hydrolyzing’ them into simpler substances, usually with the addition of water. Hence starch, fats, and albumen becomes soluble. The action of the enzyme is often reversible. It is by the aid of enzymes that food-stuffs are rendered soluble and are digested. Since each enzyme is characterized by its capacity of performing one specific action, they are cla ified aecording to the action they perform. 1. Diastatie enzymes convert insoluble carbohydrates like starch and cellulose into soluble sugars. Diastase occurs in malt, ptyalin in saliva, eellulase di olves ce:lulose, imulase di olves inulin. 2. Inverting enzymes transform disaccharides into simpler sugars, usually hexoses. Sucrase hydrolyzes cane-sugar; maltase converts malfose into two moleeules of glucose; lactase converts milk-sugar into d-glucose and d-galactose; melibiase occurs if bottom fermentation yeasts, and converts melibiose into d-glucose and d-galactose. 3. Enzymes decomposing glucosides. Emulsin decomposes amygdalin into grape sugar, benzal-dehyde, and hydrocyanic acid. 4. Proteolytic enzymes decompose yarious proteids into simpler bodies, even into the simple amino-acids. Pepsin decomposes albuminous bodies into peptones, trypsin decomposes albuminous substances into leucin, tyros in, and other amino-acids, and papain acts on flesh. 5. Clotting enzymes coagulate miik, precipitating the casein and leaving the milk-sugar in solution. VThrombase coagulates blood, and pectase produces vegetable jellies. 6. The lipases split fats glycerine and fatty acids. 7. Lhe oaidases oxidize various substances, e.g. laccase, tyrosinase. 8. Hnezymes decomposing amides, e.g. urase in urine, decomposing urea into carbon dioxide and ammonia. 9. Enzymes producing alcohol.