Physiologie der Zellen, Gewebe und Organe. 329 



836) ColliugWOOd, B. J., and M.ic Mahoii, M. T., Tlie nature of throm- 

 bin and anti-thrombin. In: Journ. of Physiol., Bd. XLVII, S. 44 — 53, 

 1913. 



Thrombin is destroyed by heating to 60° C, by acid and alkali and by tryp- 

 sin. Anti-thrombin is destroyed by heating to 65" C it will act only in alkaline 

 medium and is destroyed by acid. The rate of action of anti-thrombin varies 

 directly with the temperature, in contrast to thrombin. The authors suggest 

 that thrombin is a protein, anti-thrombin a proteolytic ferment, and fibrin a com- 

 bination of thrombin and fibrinogen. Mines. 



837) Bywaters, H. W. and Tasker, D. 0. C, On the real nature of the 

 so-called artificial globulin. In: Journ. of Physiol., Bd. XLVII, S. 149, 

 1913. 



The alleged transformation of serum albumin into seruni globulin on warm- 

 ing blood serum is disproved by analysis of the proteins with respect to their 

 sulphur, phosphorus and carbohydrate content. The so-called "artificial globulin" 

 is in reality alkali albumen. Mines. 



838) Mellauby, J. and Woolley, T. J., The ferments of the pancreas. 

 III. The properties of trypsin, trypsinogen and enterokinase. In: 

 Journ. of Physiol., Bd. XLVH, S. 339, 1913. 



An investigation of the stability of trypsinogen, enterokinase and trypsin in 

 relation to temperature and nature of medium in which the ferment is dissolved. 

 These substances show a number of characteristic differences. Enterokinase is 

 found principally in the superficial layers of the mucosa of the first two-sevenths 

 of the small intestine. It is not secreted by Brunners glands, but is present in 

 small amounts in many tissues. The authors can find no support for Vernon's 

 contention that trypsin can activate trypsinogen. Mines. 



839) Flink; C, Studies on Pellagra. I. The influence of the milling of maize 

 on the chemical composition and the nutritive value of maize-meal. In: 

 Journ. of Physiol, Bd. XLVII, S. 389, 1913. 



Chemical investigation of the maize grain obtained during milling makes it pro- 

 bable that the vitamines are distributed in the outer layers of the grain. Milling de- 

 prives the grain of salts, proteins and lipoids as well as of vitamines and the milled 

 maize cannot be regarded as a complete food. Mines. 



84:0) Cruicksliank, E. W., On the production and utilisation of 

 glygogen in normal and diabetic animals. In: Journ. of Physiol., 

 Bd. XLVII, S. 1—14, 1913. 



After excision of the pancreas glycogen disappears and the liver becomes loa- 

 ded with fat. Laevulose does not under these circumstances cause storage of 

 glycogen. The heart muscle normally contains about 57o glycogen. With in- 

 creased activity of the heart, its störe of glycogen may be used up in a few 

 hours. In pancreatic diabetes the heart muscle contains more glycogen than nor- 

 mally. This can be utilised by the hearts activity especially when stimulated by 

 adrenalin. Both normal and diabetic hearts contain a glycogen olytic ferment. 



Mines. 



841) Hertz, A. F., The Ileo-caecal sphincter. In: Journ. of Physiol., Bd. XLVII, 

 S. 54, 1913. 



The ileo-caecal sphincter delays the passage of chyle from the ileum into the cae- 

 cum and so allows absorption in the small intestine to proceed efficiently. The sphincter 

 relaxes when food is taken into the stomach — the gastxo-ileac leüex. Mines. 



