The solubility and activity of the glycosidase, oxidase and proteinase enzymes in acetone-washed powders prepared from samples of cacao beans taken throughout a commercial curing have been determined. The enzymes, and indeed all the proteins, are rendered insoluble by phenolic tanning immediately following the death of the bean. The relevance of this reaction to the quality of the processed bean is discussed. The enzymes, although insoluble. remain active but at much reduced rates. The necessity for slow drying becomes apparent when the degree of inactivation and immobilization of the enzymes is realized.
A scheme for the biosynthesis of the terpenoid constituents of the essential oil in ripening hop cones is put forward so far as current knowledge of their composition permits.
1 Evidence is accumulating for multiple sigma (a) sites in the mammalian CNS. 2 We have addressed this problem and have examined a site -G-protein coupling in guinea-pig and rat brain membranes. 3 Ditolylorthoguanidine (DTG), (+ )-3-(3-hydroxyphenyl)-N-l-(propyl)piperidine (3PPP) and dextromethorphan displaced [3H]-DTG (3.4 nM) with low Hill slopes of 0.5, 0.6 and 0.6, respectively in guinea-pig brain membranes. 7 The heterogeneity of a sites appears to be less in rat than in guinea-pig brain membranes.
Gas chromatography of the oxygenated constituents of hop oil indicated the presence of a number of high boiling point non‐saponifiable compounds in addition to the previously recognized constituents. Methyl geranate appears to be the principal ester present in the oil.
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