

DIGESTION AND ABSORPTION IN THE STOMACH. 691 



One of the curves, showing the effect of a mixed diet (milk, 600 

 c.c; meat, 100 gms.; bread, 100 gms.) upon the gastric secretion, 

 as determined by Pawlow's method, is reproduced in Fig. 262. It will 

 be noticed that the secretion began shortly after the ingestion of the 

 food (seven minutes), and increased rapidly to a maximum that was 

 reached in two hours. After the second hour the flow decreased 

 rapidly and nearly uniformly to about the tenth hour. The acidity 

 rose slightly between the first and second hours, and then fell gradu- 

 ally. The digestive power showed an increase between the second 

 and third hours. 



Nature and Properties of Pepsin. Pepsin is a typical proteo- 

 lytic enzyme that exhibits the striking peculiarity of acting only in 

 acid media; hence peptic digestion in the stomach is the result of 

 the combined action of pepsin and hydrochloric acid. Pepsin is 

 influenced in its action by temperature, as is the case with the other 

 enzymes; low temperatures retard, and may even suspend its 

 activity, while high temperatures increase it. The optimum tem- 

 perature is stated to be from 37 to 40 C, while exposure for some 

 time to 80 C. results, when the pepsin is in a moist condition, in the 

 total destruction of the enzyme. Pepsin may be extracted from the 

 gastric mucous membrane by a variety of methods and in different 

 degrees of purity and strength. The commercial preparations of 

 pepsin consist usually of some form of extract of the gastric mucous 

 membrane to which starch or sugar of milk has been added. Labora- 

 tory preparations are made conveniently by mincing thoroughly 

 the mucous membrane and then extracting for a long time with 

 glycerin. Glycerin extracts, if not too much diluted with water or 

 blood, keep for an indefinite time. Purer preparations of pepsin 

 have been made by what is known as "Brucke's method/' in which 

 the mucous membrane is minced and is then self-digested with a 5 

 per cent, solution of phosphoric acid. The phosphoric acid is pre- 

 cipitated by the addition of lime-water, and the pepsin is carried 

 down in the flocculent precipitate. This precipitate, after being 

 washed, is carried into solution by dilute hydrochloric acid, and a 

 solution of cholesterin in alcohol and ether is added. The cholesterin 

 is precipitated, and, as before, carries down with it the pepsin. This 

 precipitate is collected, carefully washed, and then treated repeatedly 

 with ether, which dissolves and removes the cholesterin, leaving the 

 pepsin in aqueous solution. This method is interesting not only 

 because it gives a pure form of pepsin, but also in that it illustrates 

 one of the properties of enzymes namely, the readiness with which 

 they adhere to precipitates occurring in their solutions. 



In spite of much work the chemical nature of pepsin is undeter- 

 mined. Most authors agree that it is a proteid or proteid-containing 



