Journal . id, especially in vacuum evaporators or the like. E. Lehne. Ger. July 0, 1913. The vapours from theevaporating cham-ber, a, pass into thepipes, b, and thenceinto the pipes, c,into which liquidfrom the evaporatingchamber also flowsthrough the slide-valves, di, rf2, d\The mixture of Uquidand vapour risesthrough r, into theseparating chamber,e, where the vapouris evolved, the liqiudflowing back into theevaporating chamberthrough the pipe, g.âA. S. XVIII.âFERMENTATION INDUSTRIES. A starch-fonning enzyme [haniccllulase] from, malt;its action on hemicelluloses and its commerci
Journal . id, especially in vacuum evaporators or the like. E. Lehne. Ger. July 0, 1913. The vapours from theevaporating cham-ber, a, pass into thepipes, b, and thenceinto the pipes, c,into which liquidfrom the evaporatingchamber also flowsthrough the slide-valves, di, rf2, d\The mixture of Uquidand vapour risesthrough r, into theseparating chamber,e, where the vapouris evolved, the liqiudflowing back into theevaporating chamberthrough the pipe, g.âA. S. XVIII.âFERMENTATION INDUSTRIES. A starch-fonning enzyme [haniccllulase] from, malt;its action on hemicelluloses and its commercialapplication to brewing. C. B. Davis. J. Chem., 1915, 7, 115â118. The author claims to have discovered in malt anew enzyme, hemiceUutase, which hydrolyseshemicelluloses, such as granidose, starch celhdose,and amylose, and also amylopectin, pentosans,and hexosans, transfornung them permanentlyinto gelatinised starch. Its optimum temperatureis 82-5 C, and it Is active between 15° and 90° 296 cl. xvm.âfermentation industries. [Mar. 31, 1915. It appears to possess the character of a peptone,in that it is not coagulated on boiling, nor pre-cipitated by zinc sulphate, but precipitated byphosphotungstic acid and by Tanrets was isolated by macerating 300 grms. of groundbarley malt with 700 grms. of water in presenceof 1% of toluene at 60°â70° F. (15-5°â21° C.)for 4J hours and then heating the expressedliquid (450 grms.) at 81° C. for 5 mins. to destroythe diastase. From the clear filtered liquid(375 at 21° C.) the enzyme was separated bytwo successive precipitations with alcohol, andthe precipitate was washed with alcohol andether, dried in a desiccator, extracted with water,and the aqueous extract allowed to evaporate overcalcium chloride : the residue (00574 grni.) wascapable of transforming 1000 times its weight ofhemicellulose into starch. Figures are givenshowing that in mashing barley malt the maximumyield of extract is
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