Ferments and their actions / by Carl Oppenheimer ; Translated from the German by C. Ainsworth Mitchell.

Date:
1901
Catalogue details

Licence: In copyright

Credit: Ferments and their actions / by Carl Oppenheimer ; Translated from the German by C. Ainsworth Mitchell. Source: Wellcome Collection.

Provider: This material has been provided by the Royal College of Physicians of Edinburgh. The original may be consulted at the Royal College of Physicians of Edinburgh.

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    it differs from pancreas lipase, particularly as regards the influence of temperature and of alkalinity upon it (Hanriot1). Ucemo-lipase is said to be increased, for example, in diabetes mellitus, but to be diminished, e.g., in pneumonia, carcinoma, and icterus (Achard and Clerc2). A decomposition of fat occurs in the stomach, but this cannot be of a fermentative character (on account of the acid reaction) (Ogata 3). Lastly, it should be mentioned that Klug4 claims to have discovered a fat-decomposing enzyme in the pancreas, which, according to him, splits off carbon dioxide and hydrogen, but no methane. He did not find it, however, in every pancreas. According to the investigations of Connstein,5 the assimila- tion of fat by the organism takes place to far the greatest extent after preliminary decomposition, and not by mere emulsification, as was formerly assumed. In this process ferments may surely play an important part. Lipolytic Vegetable Ferments.—The occurrence of fats as reserve material in seeds, and their solution in the process of germination was first observed by Mulder,6 and more fully investigated by Sachs,7 who came to the conclusion that starch was first formed from the fat, which, however, was contradicted by Fleury.8 The first statement that a fat-decomposing enzyme is present during the germination of the seeds of different plants is due to Muntz,9 who established the fact of the occurrence of fatty acids, and whose results were confirmed by Schutzenberger.10 The saponification of vegetable fats during putrefaction was observed by Boussingault 11 and Pelouze.12 Green 13 prepared from the germinating seeds of Ricinus communis by extraction with glycerin or sodium chloride 1 Hanriot, Comptes Rendus, cxxiv., 778, 1897. 2 Achard and Clerc, Comptes Rendus, cxxix., 781, 1899. 3 Ogata, Du Bois Arch., 515, 1881. 4 Klug, Pfiiig. A., lxx., 329. 5 Connstein, Pjlug. A., lxv., 473; lxix., 76. See his Summary, Medi- cinische Woche, 1900, No. 15. 6 Mulder, Chemie des Bieres, German translation by v. Grimm, 222. 7 Sachs, Botan. Ztg., 178, 1859; 342, 1862. 8 Fleury, Annal. d. Chim. [4], iv., 38, 1865. 9 Miintz, Annal. de Chim. [4], xxii., 472, 1871. 10 Schiitzenberger, Die Gdhrungserscheinungen, Internat. Wiss. Bibl., 263, 1876. 11 Boussingault, quoted by Miintz, loc. cit. 12 Pelouze, Ann. d. Chim. et Phys. [3], xlv., 319. 13 Green, Proc. Roy. Soc., xlviii., 370, 1890. 15