iv, 
on the Proteolytic Action of the Pancreatic Ferment. 117 
Here, unlike the action of the salt on the two preceding ferments 
studied, there is to be seen a gradual increase in proteolytic action, 
which is very pronounced in the presence of 2 per cent. of the salt, 
then gradually diminishes ; although even with 5 per cent. of the 
crystallized salt, the action of the ferment continues to be increased 
far above that of the normal juice. 
Sodium sulphate. 
Following are the results obtained : 
Undigested Fibrin Relative proteo- 
NagS04+10H20. residue, digested. lytic action. 
0 0°3495 gram. 65°05 per cent. 100°0 
0°05 per cent. 0°3602 63°98 98°3 
0°5 073558 64°42 ; 99°0 
2-0 0°3938 60°62 93°1 
5-0 0°4360 56°40 86°7 
The retarding action of this salt is quite pronounced, although it 
is noticeable that its retarding action is not equal to that of mag- 
nesium sulphate nor indeed to that of sodium chloride. Pfeiffer* 
has also noticed the retarding action of this salt. Weiss,+ however, 
has stated that sodium sulphate in very small quantity increases 
the proteolytic activity of a pancreas extract. As we have not 
seen the original article we do not know whether definite per- 
centages were employed or not; with 0°05 per cent. of the crys- 
tallized salt, under the conditions of our experiment, there was 
certainly no acceleration in proteolytic action. 
Potassium chlorate and Potassium nitrate. 
Undigested Fibrin Relative proteo- 
KC103. residue. digested. lytic action. 
0 0°3662 gram. 63°38 per cent. 100°0 
0°05 per cent. 0°3991 60°09 94:8 
0°50 0°3743 62°57 98°7 
2°00 04101 58°99 93°0 
KNO3. 
0 0°3710 gram. 62°90 per cent. 100-0 
0°05 per cent. 0°3751 62°49 99°3 
0°5 0°3804 61°96 98°5 
2°0 04080 59°20 941 
5°0 0:44.73 55°27 87°8 
* Loe. cit. 
+ Jahresbericht fiir Thierchemie, 1876,%p. 177. 
