76 



R. H. Chittenden — Caseoses, Casein Dyspeptone^ 



Table Showing the Average Composition of the Several Dyspep- 



TONES. 



It is evident from the more complete analyses of the first four 

 products, that the dyspeptone as prepared by us contains essentially 

 the same percentage of sulphur as the original casein ; further, that 

 instead of being a phosphorized compound, it apparently contains no 

 phosphorus whatever, other than that combined with calcium. Very 

 noticeable, is the large percentage of ash in all of the preparations. 

 This we were not able to materially reduce by any process of purifica- 

 tion, and as the ash of the original casein, like that of the dys- 

 peptone, was composed almost wholly of calcium phosphate, it would 

 appear as if all of the phosphate from the mother substance had 

 attached itself to the dyspeptone. 



In their content of carbon, all of the seven preparations show a very 

 close agreement, while they differ from casein by containing two per 

 cent, less carbon. The nitrogen of the dyspeptone is, likewise, a little 

 less tlian that of casein, while the individual preparations show 

 throughout a very close agreement in their content of this element. 

 In composition, therefore, all of the seven preparations, although rep- 

 resenting considerable variation in the method of production, show a 

 sufficiently close agreement to indicate their identity. Compared 

 with casein, the lower percentage of carbon would point to their 

 production by hydration, and it would appear from the analytical 

 data that the so-called casein dysjjeptone, formed by gastric digestion, 

 is a mixture of calcium phosphate with a hydration product of casein, 



*CbitteDden and Painter. Studies from Laboratory, vol. ii. p. 113. 



