NOTES FROM THE U. S. BUREAU OF CHEMISTRY.* INDUSTPIAL APPLICATIONS OF INVERTASE’ By H. S. Paine, C. F. Walton, Jr., and M. S. Badollet. [ABSTRACT.] THE ability to undergo hydrolysis, with transformation into invert sugar, is one of the important properties of sucrose and plays an essential part in many commercial methods of utilization of this sugar. The enzyme invertase is more suitable than an acid as a catalyst in the case of saccharine products which show a pronounced buffer effect toward added acid and which have a flavor adversely influenced by the quantity of acid required. The use of invertase as a catalyst for sucrose inversion has been suc- cessfully industrialized for several commercial products in which sucro’se is the principal saccharine constituent. Procedures for invertase inversion of sucrose in golden syrup, cane and sorghum syrups, maple syrup and maple cream, and fondant types of confectionery have been devised. OPTICAL ROTATION AND ATOMIC DIMENSION. IV.” By D. H. Brauns. [ABSTRACT.] A REVISION of the specific rotation values reported in the literature has been made for chloro-, bromo- and iodo-tetra-acetyl- glucose and for chloro- and bromo-triacetyl-xylose. The corrected values, as contrasted with the values given in the literature, show a markedly better agreement between the ratio of the difference in specific rotation, Cl-F, Br-Cl and I-Br, and the ratio of the differences of atomic diameters recorded by Bragg. It may be inferred from the relation stated above that the rotation of the pure iodo-triacetyl-1-arabinose is about 4’ higher than the measured rotation (+339) of this unstable compound. The determination of specific rotations of sets of derivatives * Communicated by the Chief of the Bureau. * Published in Ind. Eng. Cltem., 17 (May, 1925) : ~5. *Published in /. Am. Chum. Sot., 47 (May, 19~5) : IAO. 129

Industrial applications of invertase

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Page 1: Industrial applications of invertase

NOTES FROM THE U. S. BUREAU OF CHEMISTRY.*

INDUSTPIAL APPLICATIONS OF INVERTASE’

By H. S. Paine, C. F. Walton, Jr., and M. S. Badollet.

[ABSTRACT.]

THE ability to undergo hydrolysis, with transformation into invert sugar, is one of the important properties of sucrose and plays an essential part in many commercial methods of utilization of this sugar. The enzyme invertase is more suitable than an acid as a catalyst in the case of saccharine products which show a pronounced buffer effect toward added acid and which have a flavor adversely influenced by the quantity of acid required. The use of invertase as a catalyst for sucrose inversion has been suc- cessfully industrialized for several commercial products in which sucro’se is the principal saccharine constituent. Procedures for invertase inversion of sucrose in golden syrup, cane and sorghum syrups, maple syrup and maple cream, and fondant types of confectionery have been devised.

OPTICAL ROTATION AND ATOMIC DIMENSION. IV.”

By D. H. Brauns.

[ABSTRACT.]

A REVISION of the specific rotation values reported in the literature has been made for chloro-, bromo- and iodo-tetra-acetyl- glucose and for chloro- and bromo-triacetyl-xylose. The corrected values, as contrasted with the values given in the literature, show a markedly better agreement between the ratio of the difference in specific rotation, Cl-F, Br-Cl and I-Br, and the ratio of the differences of atomic diameters recorded by Bragg.

It may be inferred from the relation stated above that the rotation of the pure iodo-triacetyl-1-arabinose is about 4’ higher than the measured rotation (+339) of this unstable compound.

The determination of specific rotations of sets of derivatives

* Communicated by the Chief of the Bureau. * Published in Ind. Eng. Cltem., 17 (May, 1925) : ~5. *Published in /. Am. Chum. Sot., 47 (May, 19~5) : IAO.

129