| etc. | products Oxydin |Colouring matters |Ditto | of cereals | Malase |Ditto, of fruits |Ditto Olease |Olive oil |Ditto Tyrosinase |Tyrosin |Ditto Oenoxydase |Colouring matter |Ditto | of wine | | | C. FERMENT WHICH SPLITS | | UP THE MOLECULE | | Zymase |Various sugars |Alcohol and | | carbon-dioxide ----------------------------+-------------------+--------------------- A more recent classification based on chemical properties is that of Kossel and Dakin.[99] They divide ferments into two classes:-- (1) Oxylytic ferments capable of breaking the O-link by which the radicals are held together in fats and carbohydrates. (2) Imino-lytic ferments, including the amino-lytic ferments which act on the amino groups of urea. Group 2 is sub-divided into-- (_a_) Trypsin and erepsin, which separate the imide NH from the neighbouring carbonyl CO. (_b_) Arginase, which separates off urea from arginin. [99] Zeit. f. Physiol. Chem. xli. f. 153 (1904). See also the articles by Mr. A. Seymour Jones, B.Sc., writing under the pseudonym of “Heof Joppa,” in the Leather Trades’ Review, July 19, 1911, p. 540; and Aug. 16, 1911, p. 625.