REGULATION OF THE PANCREATIC SECRETION. 217 



method of PAWLOW or FODERA, as described above, the quanti- 

 tative and qualitative variations in the pancreatic juice under 

 various conditions of diet, etc., can be followed with great 

 exactness. As was found to be true in the case of the stomach, 

 the secretion of pancreatic juice is intimately connected with 

 the taking of food. The pancreatic secretion, which, during 

 fasting, amounts to only two or three cubic centimeters in 

 twenty-four hours, is increased to many times that amount 

 as soon as food is taken. The secretion from the pancreas is 

 poured out gradually, though different amounts enter the in- 

 testine in each unit of time. The following experiment of 

 WALTHER 1 illustrates this point. 



RATE OF PANCREATIC SECRETION AFTER FEEDING 600 c.c. MILK. 



Hour after feeding. Quantity of juice in c.c. 



Exp. a. Exp. 6. 



1 8.75 8.25 



2 7.5 6.0 



3 22.5 23.0 



4 9.0 6.25 



5 2.0 1.5 



These values are expressed graphically in Fig. 26. 



Not only does the quantity of pancreatic juice secreted 

 from hour to hour vary but also the quality. In the follow- 

 ing table are indicated the hourly variations in the digestive 

 power of pancreatic juice after a meal of 600 c.c. milk. The 

 digestive power of the fat-splitting ferment is expressed in 

 terms of cubic centimeters of a standard barium hydrate 

 solution, required to neutralize the acid formed in a given 

 length of time, when the specimen of pancreatic juice is al- 

 lowed to act on a fat. The activity of the proteolytic ferment 

 is determined by METT'S method. That of the amylolytic 

 ferment is determined by an analogous method, in which 

 colored starch paste is digested out of capillary tubes. 

 In the case of the proteolytic and amylolytic ferments, the 



1 WALTHER: PAWLOW'S Work ct the Digestive Glands. Translated 

 by THOMPSON, London, 1902, p. 22. 



