i8i 



NITROGEN IN DIGESTIVE PRODUCTS. 



It is well known that the hemialbumoses and peptones formed 

 by pepsin or trypsin show an increase of nitrogen above that of 

 the original proteids. In the case of the ferments under considera- 

 tion this is reversed ; the proteid products show a decrease in the 

 nitrogen content. The following experiment illustrates this : The 

 clear filtrate resulting from a prolonged digestion of egg albumin 

 in a neutral solution, was concentrated, filtered and precipitated 

 with alcohol, extracted with hot alcohol ; the resultant mass (con- 

 sisting for the most part of peptones) was then subjected to analy- 

 sis by the Kjeldahl process. The average result of three trials 

 expressed in percentage was N, I4'I4- 



The following comparison with the nitrogen content of proteids 

 will illustrate the point : — 



The action of the papaw ferments upon milk is quite identical 

 to the action of pancreatin. There is first the act of curdling in 

 which the casein is separated into a soft flocculent precipitate ; 

 this is followed by a digestion of the proteids, during which pro- 

 cess they are converted into soluble .and diffusible products. The 

 curdling takes place at ordinary temperature in neutral or alkaline 

 reaction ; is delayed by increase of alkalinity, and hastened by 

 increase of temperature. The digestive action proceeds indepen- 

 dent of the act of curdling, and whether the reaction is neutral, 

 acid or alkaline. (Best digestion is with 2 per cent, bicarbonate 

 of soda or 25 per cent, lime water.) 



In addition to the proteolytic and rennet ferments noted, and the 

 probable presence of pectase, there is present in the papaw latex, 

 amylolytic ferment capable of acting upon cooked starch. The 

 amount of this starch-converting ferment is not large, or else it is 

 weak. The fresh latex acts promptly upon starch paste, thinning 

 it, and converting a portion at least into soluble starch and dextrin. 

 (The amount of reducing sugar produced is slight.) 



The starch-converting action of the separated ferment (or dried 

 latex) is not very pronounced. The most that can be said is that 

 it is present.* 



Altogether we are warranted in the statement, that the digestive 

 action of the ferments contained in the papaw latex and the pro- 

 ducts formed in such are quite identical with that of the animal 

 and vegetable ferments in general. 



• The pronounced amylolytic action of some of the papaw ferments in the market 

 is probably due to the addition t f diastase. 



