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It is true that there are circumstances under which yeast brings about modifications in different substances. Doebereiner and, Mitscherlich, more especially, have shown that yeast imparts to water a soluble material, which liquefies cane-sugar and produces inversion in it by causing it to take up the elements of water, just as diastase behaves to starch or emulsin to amygdalin.
The potato starch is converted into maltose by the diastase of malt, the maltose being easily acted upon by ferment for the actual production of the alcohol. Therefore an increase in the starch of the potato for this purpose alone is much to be desired. Of course the chief prominence of the potato will still consist in its adaptability as an article of food. Burbank does not overlook this.
In this respect this imaginary chemical ferment would differ entirely from those which we call SOLUBLE FERMENTS, since diastase, emulsine, &c., may be easily isolated. For a full account of the views of Brefeld and Traube, and the discussion which they carried on on the subject of the results of our experiments, our readers may consult the Journal of the Chemical Society of Berlin, vii., p. 872.
As water percolates out through the hole, the vessel is replenished with more of the warm fluid. This is continued for two or three days and nights until the corn has put forth sprouts a couple of inches long. The diastase in the germinating seeds has the same chemical effect as malt the starch is changed to sugar. The sprouted corn is then dried and ground into meal.
The albuminous matter approaching nearest to cerealine is the diastase, for it is only a transformation of the cerealine during the germination, the proof of which may be had in analyzing the embryous membrane, which shows more diastase and less cerealine in proportion to the advancement of the germination: it differs, however, from the diastase by the action of heat, alcohol, etc.
Another imperfect method of analysis is that employed in the examination of malt extracts for diastase, in which a certain weight of extract ought to dissolve a certain weight of starch in ten minutes, when if it does so dissolve it, the extract is a good one; if not, it is to be condemned.
The young plant is, to a great extent, composed of starch; as the plant grows older, a substance is produced which is called diastase. Through the influence of this diastase the starch is converted into a peculiar non-crystallizable substance called dextrine, and as the plant matures, this dextrine is transformed into crystallizable sugar.
The more correct way is to ascertain the reducing power on Fehling's solution, before and after digestion with an excess of starch, and I intend to say a few words upon this subject on a future occasion, when I have ascertained the maximum amount of diastase existing in the best samples of malt. The Analyst. By Dr.
CEREALINE. The cells composing the embryous membrane contain, as already stated, the cerealine, but after the germination they contain cerealine and diastase, that is to say, a portion of the cerealine changed into diastase, with which it has the greatest analogy. It is known how difficult it is to isolate and study albuminous substances.
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