An Investigation of the Chemical Nature of Two Typical Enzymes Pancreatic and Malt Amylases-[Sherman H C ]化学.pdf

VOL,. 9, 1923 CHEMISTRY: H. C. SHERMAN 81 not be possible to accomplish a similar end by using a mixture of dyes and thus fortifying the weakness of one by the strength of the, other. Acid fuchsin and gentian violet will not mix. But we have found two other dyes of opposite selective capacities that will, and the resultant acts not as a new substance but as a mixture. Both of these dyes have marked se- lective effects in laboratory tests, one against the gram negatives and Phe other against gram positive spore bearers. The mixture possesses a high degree of intrinsic bacteriostasis for both groups of organisms. Attempts are now being made to seewhether this mixture of two dyes, each of which has achieved some clinical success, may not be superior in the treatment of infection to either alone. At any rate, the principle of supplementary selective bacteriostasis by mixed dyes is established and the possibilities in this field seem to be thereby greatly increased. AN INVESTIGATION OF THE CHEMICAL NATURE OF TWO TYPICAL ENZYMES: PANCREATIC AND MALT AMYLASES By H. C. SHERMAN DUPARTM1ENT Olt CHEMISTRY, COLUMBIA UNIVURSITY Communicated, January 16, 1923 Malt amylase was purified by a modification of the method of T. B. Osborne,2 with special precautions to prevent deterioration in the course of the purification process.3 The product resembled that described by Osborne in its composition and color reactions, which were those of pro- tein material. As was pointed out by Osborne, it appears to consist of a combination of a coagulable albumin with a proteose or peptone. When heated to 7Oo-80 the albumin forms a flocculent precipitate while the pro- teose or peptone remains in solution. With this splitting apart of the two protein constituents of the material, its enzymic activity is lost. There is