3044
NOTES
Vol. 64
TABLEI MORPROLINE IN WATER
or the enzyme prepared from this bacillus' has been a matter of speculation for many years. In A c x 108 z c x 106 another paper2 the writer sought to show that, in 4.11 10.15 3.811 8.45 procedures which might ordinarily be used to con2.182 4.98 33.80 Yj.60 vert corn starch with this enzyme, the yield of 3.172 7.40 16.03 2.559 Schardinger dextrins, precipitable with trichloro4.63 10.04 7.34 1.221 5.98 0.849 3.560 191.6 ethylene, arose almost entirely from a degradation 8.14 1.164 2.133 108.6 of the most permanently dispersed fraction of the 11 02 1.477 L ,063 68.9 starch, which latter amounts to approximately 55% 27.65 2 342 of the total starch. It was concluded that these TABLE I1 dextrins were probably formed by synthesis from IVfORPHOLINIUM CHLORIDE IN WATER the more simple configurations in this product. c x 109 i c x 108 i We are now able to elaborate on these conclu0.861 111.8 56.25 98.6 sions. In another communication3 we discussed 99.0: 103.7 48.1 22.49 8.47 108.2 32.02 104.1 the isolation of an amylose in yields of 5 to 6% 4.56 109.9 6. 55 108.0 of starch, by crystallizing the product from a warm 2.341 111.0 water extract of corn starch with butanol. The line and h against
