168 



PAPAIN-PROTEOL YSIS. 



and undigested residue, neutralization precipitate, and albu- 

 moses from the weight of coagulated proteid used, making the 

 necessary corrections for proteoses, etc., in the papain. 



The results from this experiment were as follows, expressed 

 in grams : 



Expressed in percentages calculated on the dry proteid 

 used, these figures yield the following results : 



In considering these figures, emphasis is to be laid upon 

 the fact that the large percentage of undissolved residue noted 

 above is by no means composed mainly of unaltered proteid, 

 but is made up to a considerable extent of a peculiar alteration 

 product which seemingly resembles antialbumid, the formation 

 of which must involve a certain amount of energy on the part 

 of the enzyme. Further, it is to be noted that at the end of 

 twenty-five hours' digestion, 62.5 per cent of the proteid is 

 converted into albumoses and peptone, while of these soluble 

 products 56.6 per cent is composed of true peptone, the re- 

 maining 43.4 per cent being made up mainly of deuteroalbu- 



* Lost by an accident. 



