The Digestibility of White of Egg (Abstract of Paper). — 

 By I. G. Macdonald and E. Gordon Young, B. A., M. 

 Sc, Ph. D., Department of Biochemistry, Dalhousie Uni- 

 versity, Halifax, N. S. 



(Presented 19 April, 1926) 



Uniform samples of egg white separated from fresh hen's 

 eggs have been coagulated at 100° C. for periods of time vary- 

 ing from 2 to 30 minutes and their digestibility has been deter- 

 mined in vitro. An artificial digestive juice has been prepared 

 containing 2% pepsin (Fairchild) in 0.4% hydrochloric acid 

 and a uniform concentration of 20 gms. of finely minced coagu- 

 lum to 100 cc. of juice used. The pH of the solutions was kept 

 constant at 1.6 and controls were run simultaneously. Samples 

 were removed frequently from the digesting mixtures and analy- 

 sed for the number of free amino radicles by the Sorensen for- 

 mol titration and the Van Slyke gasometric methods. The 

 conclusion was drawn that no difi'erence exists in the rate of 

 peptic digestion of egg white coagulated for short or long periods 

 of time and digested "in vitro." 



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