Volume 28, Issue 2
August 1948, pages 33-82
pp 33-33 August 1948 Erratum
pp 35-50 August 1948
The genusCamptylonema was established by Schmidle on the type-species,Camptylonema indicum, which had been collected from Bombay The genus was placed by him under the Stigonemaceæ, since both true and false-branches were found by him in the alga. Forti, Ghose and Geitler, doubting the occurrence of true branching in the alga, transferred the genus to the Scytonemaceæ. The type-species,C. indicum, which was not recorded again since Schmidle described it, was recently recorded by the writer from Cochin in South India. Undoubted cases of true branching are found in this alga in addition to false-branches. Since true branches are found in the alga, the genus is now retransferred to the Stigonemataceæ.
A new genus,Camptylonemopsis, is created to include species likeCamptylonema lahorense Ghose andCamptylonema Danilovii Hollerbach, which possess crescent-shaped filaments, but do not show true branching. The new genus,Camptylonemopsis, is placed under the Michrochætaceæ.
Three new species ofCamptylonemopsis from South India,viz.,C. pulneyensis sp. nov.,C. minor sp. nov. andC. Iyengarii sp. nov., are described in the paper.
pp 51-55 August 1948
The neuromuscular junction in frog’s unstriated muscle is more susceptible than the muscle to fatigue, toxic action of substances and oxygen lack.
Calcium and potassium are necessary for neuromuscular transmission.
Spontaneous contractions and those produced by electric current are myogenic.
pp 56-70 August 1948
pp 71-82 August 1948
The mechanism of the β-amylase inhibition by Vitamin C has been further critically examined. The observed inhibition of the hydrolysis of starch by Vitamin C alone may be due to adsorption or complex formation of the Vitamin with the substrate, the modified substrate thus formed being less easily hydrolysed than the free starch.
Dehydroascorbic acid has no effect on the hydrolysis of starch by the amylase as well as on the enzyme in the absence of the substrate.
Hydrogen peroxide alone does not inhibit the hydrolysis of starch, but in the presence of Cu it exerts a feeble inhibition of the hydrolysis.
The inhibition of the amylolytic hydrolysis of starch by the oxidized products of Vitamin C by Cu oxidation, is mainly due to the traces of cuprous oxide formed during the oxidation of the vitamin.
The protective factor present in the β-amylase is found to be undialysable and thermostable.