Open AccessStudies on enzyme action. IV.—The sucroclastic action of acids as contrasted with that of enzymes.
Author(s) -
E. Frankland Armstrong,
Robert John Caldwell,
Henry E. Armstrong
Publication year - 1904
Publication title -
proceedings of the royal society of london
Language(s) - English
Resource type - Journals
eISSN - 2053-9126
pISSN - 0370-1662
DOI - 10.1098/rspl.1904.0071
Subject(s) - sugar , hydrolysis , maltose , enzyme , chemistry , sugar cane , action (physics) , food science , biochemistry , biology , agronomy , physics , quantum mechanics
Not only are the various bioses hydrolysed at very different rates by enzymes but they are also known to differ in their behaviour towards acids: cane sugar being hydrolysed with the greatest facility, whilst maltose is acted upon but slowly. The experiments described in this communication were instituted primarily with the object of ascertaining the behaviour of milk sugar, of which nothing was known. The hydrolysis of cane sugar under the influence of acid was carefully investigated by Wilhelmy as far back as 1850, with the aid of the polariscope, then a new instrument.