• Volume 23, Issue 3

      March 1946,   pages  113-165

    • Studies on Indian Bananas - I. A descriptive study of twenty-four varieties

      K S Venkataramani

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      1. Twenty-four varieties of bananas grown in South India, the fruit of which is either used for culinary purpose or both as a vegetable and a fruit, were chosen for the study.

      2. The plants were studied from the time of planting the sucker in the field upto the time of the harvest of the fruit bunch, and a description embodying certain important characters is given for each variety.

      3. The experimental data presented clearly indicates that in the classification of bananas it is of paramount importance to take the total effect of all the important characters, namely, the different plant characters such as the stem, leaf and fruit, with accurately drawn illustrations rather than depend on a minor character like the persistent or deciduous nature of the male flowers in the bunches.

    • The anatomy of the reptilian heart - Part II. Serpentes, Testudinata and Loricata

      Prahlad Narain Mathur

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    • Proteolytic enzymes of thermophilic bacteria—Part II

      N N Chopra

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      1. The thermophilic bacteriaBacillus thermophilus, B. aerothermophilus andB. thermoacidurans produce very active proteinases which appear to be endocellular in character and are found in culture filtrates only as a result of autolysis of the cells.

      2. Filtrates obtained from broth cultures containing calcium and magnesium salts are proteolytically more powerful than those obtained from cultures prepared with ordinary broth, but the effect of these metals is on the activity of the proteinases and not on the quantity of the enzyme produced.

      3. Unlike papainases the proteinases of the thermophilic bacteria are not affected by copper ions.

      4. Activity of the proteinases of thermophilic bacteria is suppressed by methylene blue and is prevented by iodine.

      5. Although peptone itself is not hydrolysed by the proteinases of thermophilic bacteria, yet it hinders the hydrolysis of gelatin. The evidence obtained tends to show that the effect of peptone is probably due to competition by peptone with the gelatin for attachment to the active centre of the enzyme molecule, or a centre very close to the active centre.

    • Errata

      C Surya Prakasa Rao

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