Occurence of a Phosphodiesterase in the Insoluble Fractions from Wheat Seedlings

The volume of carbon dioxide evolved in a shaking apparatus was measured at fixed intervals, and it was confirmed that the fermentation of dry yeast generally depends on three factors and that they are represented with an initial fermenting activity, a power which recovers fermenting activity, and a maximum fermenting activity. This expression of fermenting power was compared with usual expressions and it was proved to be more reasonable, particularly, for deciding the initial fermenting activity.