Semi-Centennial Volume. 109 



The three bread samples were simultaneously heated in an oven at 

 110° C. for a period of thirty minutes. This treatment rendered the 

 bread dry and friable and easily pulverized. One-gram samples (in 

 duplicate of each bread) were taken for the digestion experiments and 

 treated as follows: 



In the salivary digestion each sample of the dried and pulverized 

 material was treated with 10 cc. saliva (1-10 aqueous solution) and di- 

 gestion was carried on for one hour at 37° C. At the end of this period 

 the digestion mixtures were filtered through tared filter papers and the 

 residues, after being* alloM^ed to dry spontaneously and later at 110° C. 

 for one hour in a hot-air oven, were weighed. The weights of the resi- 

 dues were as tabulated below: 



I 0.456 gms. 



I* (duplicate) . 495 gms. 



II . 465 gms. 



II* 0. 484 gms. 



Ill 0.365 gms. 



Ill* 0.394 gms. 



These residues were then treated with 100 cc. of a pepsin solution 

 (1 gm. scale pepsin dissolved in 100 cc. N/10 HCl). This digestion was 

 carried on for six hours in a 37.5° C. incubator. At the end of this period 

 the digestion mixtures were filtered through tared hard filters as in the 

 previous experiment with salivary digestion. The residues were dried 

 and heated at 110° C. for one hour in a hot-air oven and then weighed. 

 The weights of the respective residues were as tabulated below: 



I 0. 150 gms. 



I* 0.119 gms. 



II 0. 205 gms. 



II* 0.334 gms. 



Ill 0. 180 gms. 



Ill* 0. 155 gms. 



These second residues were then subjected to pancreatic digestion for 

 six hours at 37.5° C. The pancreatic fluid was made by dissolving 1 

 gm. of Merck's pancreatin in 100 cc. of 1 per cent NaHCOs solution. 

 Each residue was treated with 50 cc. of the pancreatic fluid. At the end 

 of the digestion period the mixtures were filtered through tared filters, 

 allowed to dry and later heated at 110° C. for one hour in the hot-air 

 oven. The residues were then weighed and compared as per tabulation 

 below : 



I . 075 gms. 



I* 0. 068 gms. 



II . 143 gms. 



II* 0.125 gms. 



Ill . 095 gms. 



Ill* . 079 gms. 



Summary and Interpretation of Results. 



It will be seen from the above that in the first amylotic digestion that 

 the following percentages of digested material were produced: 



1 1 gm. — 0.456 = 0.544 gm., or 54.4% 



I* 1 gm. — 0.495 = 0.505 gm., or 50.5% 



II 1 gm. — 0.465 = 0.535 gm., or 53.5% 



II* 1 gm. — 0.484 = 0.516 gm., or 51.6% 



III 1 gm. — 0.365 = 0.635 gm., or 63.5% 



III* 1 gm. — 0.394 = 0.606gm., or 60.6% 



