198 PHYSIOLOGY OF ALIMENTATION. 



pupils are perhaps more trustworthy. The average variation 

 in the ferment content (better digestive power) of the juices 

 poured out when equal weights of bread, meat, or milk are 

 fed, expressed in terms of millimeters of coagulated egg- 

 albumin digested out of capillary tubes in the unit of time, 

 is shown m the following table: 



Bread 6 . 64 mm. 

 Meat 3.99mm. 

 Milk 3.26mm. 



Since the amount of proteolytic ferment contained in 

 the compared juices is proportional to the square of the 

 rapidity of digestion, we find upon calculation that the juice 

 poured out upon bread contains four times as much acid- 

 proteinase as that poured out upon milk and about three 

 times as much as that poured out upon meat, for the squares 

 of the figures given in the above table stand as 44:16:11. 



The quantitative variation in the secretion of the gastric 

 juice (expressed in cubic centimeters) when different foods 

 are given is indicated in the following experiment of CHIGIN; 

 the digestive power of the juices (expressed in millimeters 

 of digested egg-albumin) is given in the parentheses follow- 

 ing these values. 



QUANTITY AND QUALITY OP GASTRIC JUICE SECRETED UPON FEEDING. 



Hour. 200 gms. meat. 200 gms. bread. 600 c.c. milk. 



1 11.2(4.94) 10.6(6.10) 4.0(4.21) 



2 11.3(3.03) 5.4(7.97) 8,6(2.35) 



3 7.6(3.01) 4.0(7.51) 9.2(2.35) 



4 5.1(2.87) 3.4(6.19) 7.7(2.65) 



5 2.8(3.20) 3.3(5.29) 4.0(4.63) 



6 2.2(3.58) 2.2(5.72) 0.5(6.12) 



7 1.2(2.25) 2.6(5.48) ... (. . .) 

 8, - 0.6(3.87) 2.6(5.50) ...(....) 



IT ...(....) 0.9(5.75) ...(....) 



10 ...(....) 0.4(....) ...(....) 



The values are represented graphically in Figs. 23 and 24. 

 Each kind of food seems to bring about a definite hourly 





