THEIR MODE OF ACTION. 381 



general, contain a substance called diastase, which 

 is formed from the gluten contained in them, and 

 cannot be brought in contact with starch and 

 water, without effecting a change in the starch. 



When bruised malt is strewed upon warm starch 

 made into a paste with water, the paste, after a few 

 minutes becomes quite liquid, and the water is 

 found to contain, in place of starch, a substance in 

 many respects similar to gum. But when more 

 malt is added and the heat longer continued, the 

 liquid acquires a sweet taste, and all the starch is 

 found to be converted into sugar of grapes. 



The elements of diastase have at the same time 

 arranged themselves into new combinations. 



The conversion of the starch contained in food 

 into sugar of grapes in diabetes indicates that 

 amongst the constituents of some one organ of the 

 body a substance or substances exist in a state of 

 chemical action, to which the vital principle of the 

 diseased organ opposes no resistance. The com- 

 ponent parts of the organ must suffer changes 

 simultaneously with the starch, so that the more 

 starch is furnished to it, the more energetic and 

 intense the disease must become ; while if only food 

 which is incapable of suffering such transformations 

 from the same cause is supplied, and the vital energy 

 is strengthened by stimulant remedies and strong 

 nourishment, the chemical action may finally be 

 subdued, or in other words, the disease cured. 



The conversion of starch into sugar may also be 



