PANCREATIC JUICE. 471 



Among the extractive bodies, which are probably in part formed by 

 post-mortem changes and chemical action, we must mention leucine 

 (butalanine), tyrosine, purine bases in variable quantities, 1 inosite, lactic 

 acid, volatile fatty acids and fats. The mineral bodies vary considerably 

 in quantity, not only in animals and man but also in men and women 

 (GOSSMANN). The calcium seems, according to GOSSMANN, to exist 

 in much greater amount than the magnesium. According to the inves- 

 tigations of OIDTMANN the pancreas of an old woman contains 745.3 

 p. m. water, 245.7 p. m. organic and 9.5 p. m. inorganic substances. 

 GOSSMANN 2 found in a man 17.92 p. m. ash and 13.05 p. m. in a woman. 



Besides the already-mentioned (Chapter VIII) relation to the trans- 

 formation of sugar in the animal body, the pancreas has the property 

 of secreting a juice especially important in digestion. 



Pancreatic Juice. This secretion may be obtained by adjusting a 

 fistula in the excretory duct, according to the methods suggested by 

 BERNARD, LUDWIG, and HEIDENHAIN, and perfected by PAWLOW. S 



In herbivora, such as rabbits, whose digestion is uninterrupted, the 

 secretion of the pancreatic juice is continuous. In carnivora, it seems, 

 on the contrary, to be intermittent and dependent on the digestion. 

 During starvation the secretion almost stops, but commences again 

 after partaking of food and reaches its maximum, it is claimed by BERN- 

 STEIN, HEIDENHAIN, and others, within the first three hours. Accord- 

 ing to PAWLOW and his school (WALTHER 4 ) this maximum is dependent 

 upon the character of the food. With milk diet it appears within three 

 to four hours, after bread diet at the end of the second hour, and with 

 a meat diet it arrives still sooner. The quality of the juice is also, accord- 

 ing to PAWLOW'S school, dependent upon the food, and the amount of 

 the three enzymes, diastase, trypsin, and steapsin, changes with the 

 variety of food. That the juice is secreted in varying amounts and 

 composition after various foods has been shown by many observers. On 

 the other hand its composition can undergo striking variation with 

 one and the same food (MAZURKIEWICZ), and it is difficult to find any 

 positive connection between the food and the composition of the juice. 

 In man WOHLGEMUTH observed a more abundant secretion after car- 

 bohydrates than after food rich in protein. GLAESSNER and POPPER B 



1 See Kossel, Zeitschr. f. physiol. Chem., 8. 



2 Gossmann, Maly's Jahresber., 30; Oidtmann, cited from Gorup-Besanez, Lehr- 

 buch, 4th ed., 732. 



3 Bernard, Lemons de Physiol., 2, 190; Ludwig, see Bernstein, Arbeiten a. d. physiol. 

 Anstalt zu Leipzig, 1869; Heidenhain, Pfliiger's Arch., 10, 604; Pawlow, Die Arbeit 

 derVerdauungsdriisen, Wiesbaden, 1898, and Ergebnisse der Physiologic, 1, Abt. 1. 



4 Bernstein, 1. c., footnote 3, Walther, Arch, des sciences biol. de St. Pe"tersbourg, 7. 



5 Mazurkiewicz, Pfliiger's Arch., 121; Wohlgemuth, Berl. klin. Wochenschr., 44; 

 K. Glaessner and H. Popper, Deutsch. Arch. f. klin. Med., 94. 



