100 Chittenden and Allen—Influence of various Salts 
Relative proteo- 
Per cent. of acid. lytic action 
071 HCl 100°0 
0°5 CoH.O,4 70-7 
1:0 (er 
15 he 
2°0 (files 
This shows;maximum action, with our amount of pepsin, in the 
presence of 1°5 per cent. of oxalic acid and shows, moreover, that the 
retarding influence of ammonium oxalate on proteolytic action, is not 
fully explained by the suggested neutralization of the hydrochloric 
acid of the gastric juice, unless it be that the ammonium chloride, 
formed by the reaction, effects pepsin-oxalic acid differently than it 
does pepsin-hydrochloric acid. 
Sodium chloride. 
With this salt we obtained, by our method, the following results : 
Undigested Fibrin Relative proteo- 
NaCl. residue. digested. lytic action. 
0 0°2936 gram. 70°64 per cent. 100-0 
0°005 per cent. 0°2824 : 71°76 101°6 
0-010 02896 ; 71:04 100°5 
0°025 03441 65°59 92°8 
0°050 O35)15s 64°89 91°8 
0°100 0°3744 62°56 88°5 
0 0°2669 {ersil 100°0 
0°3 0°4953 50°47 68°8 
0°5 06175 38°25 52°1 
0:8 0°6898 31°02 42°3 
15 0°7825 ARTs 29°6 
3°0 0°8249 L751 23°8 
Alex. Schmidt* has recorded the retarding effect of sodium chlo- 
ride on the proteolytic action of gastric juice; Petitt likewise, has 
stated that small quantities of sodium chloride interrupt the action 
of the ferment, and Wolberg{ has recorded the same result with 
varying percentages of the salt; noting in addition, that very small 
quantities cause a slight acceleration of proteolytic action, amounting 
in his experiment to 2°5 per cent. 
With 0-005 per cent. of the salt, we found as the results show, 
acceleration amounting to 1°6 per cent., larger amounts causing a 
gradual and proportional diminution in proteolytic action. 
* Pfliiger’s Archiv, xiii, p. 98. 
+ Jahresbericht fiir Thierchemie, 1880, p. 309. 
¢ Pfliiger’s Archiv, xxii, p. 298. 
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