1903.] Fats accompanying Absorption from the Intestine. 147 



b. Action of the Intestinal Extract after Evaporation to Dryness and Extraction 



with Ether. 



The experiment described above Laving shown (vide No. 3) that boiling, for 

 5 minutes, only somewhat diminished the power of the extract to convert sodium 

 oleate into free oleic acid, and did not destroy it completely, the residue of No. 4, 

 weighing 0"578fi gramme, to which no soap had been added, and which had now 

 been not only boiled but reduced to dry ness on the steam bath, and then subse- 

 quently exhausted with ether so that it contained no fat, was now tested by an 

 additional experiment as to whether it still possessed any activity upon sodium 

 oleate. 



For this purpose it was treated with 40 c.c. of distilled water, and 0'8 gramme of 

 sodium oleate was added to the mixture, which Avas then digested at 36 C. for a 

 period of 17 hours ; afterwards extraction was made with ether as before, and 

 determinations made of total ethereal extract, free oleic acid, and olein with the 

 following results : 



A comparison of the columns for oleic acid and soap with those obtained in the 

 preceding control with distilled water only is sufficient to demonstrate that the 

 activity of the extract, although somewhat impaired, is by no means destroyed 

 by evaporation down to dryness at 100 C. 



Expt. 2. Digestion with intestinal mucosa cells (pig) in distilled water for a 

 shorter period (interval 2 hours). 



The quantities and experimental procedures were as in Experiment 1, but the 

 time of digestion was here reduced from 17 hours to 2} hours, and the results were 

 as follows : 



The quantities of oleic acid here formed are almost as large as in the previous 

 experiment, lasting 17 hours, showing that equilibrium had practically been 

 attained in 2\ hours. 



* In No. 4 the added oleic acid and olein slightly exceed the total ethereal 

 extract, this is of course due to experimental error. 



VOL. LXXII. M 



