530 Trans. Acad. Sci. of St. Louis. 
The residue consisted of bread pulp; no coagulated egg 
albumin was discoverable in the expressa obtained for Exp. 
VII and VIII. 
The filtrate was watery, slightly opalescent, odorless or of 
a faint bread odor, in color yellowish, except faintly green- 
ish-yellow in Exp. IV. 
The salient points in this list of experimental data appear 
to be the following :— ; 
1. The rather close approximation of the amounts of resi- 
due and filtrate obtained at each experiment points to the 
thoroughness of the expression practiced. 
2. The absence of any fermentative process is evident. 
3. The amounts of free hydrochloric acid estimated, lie 
within the limits of the physiological norm, the minimum being 
1.418 and the maximum 2.203 p.m. The nitrogenous addi- 
tion in Exp. VII and VIII, did not affect the amount of the 
free acid. 
4. The amylolytic action of the salivary enzyme, is demon- 
strated by the presence of erythrodextrin and of maltose, the 
latter in considerable quantities in Exp. I-VI as shown by 
the exceedingly vigorous reduction of the cupric oxide. In 
I, no reduction took place, and in VIII, but a slight one. 
5. With regard to the analysis of the changes produced by 
the action of the pepsin-hydrochloric acid, I candidly admit 
that it was instituted for the sole purpose of meeting any 
Possibie recriminations against the completeness of the work 
done in connection with the case under consideration, and not 
with the anticipation of obtaining any fruitful results. In 
the light of our present knowledge of gastric digestion such 
an analysis is of but small value as clinical evidence. At the 
very threshold, we are met with a veritable maze of ques- 
tions: Does gastric proteolysis terminate normally in the pro- 
duction of true peptones? The albumoses being more closely 
related in molecular composition to the intravascular proteids 
than the peptones, are they absorbed to any extent by the 
mucous surface of the stomach? Does the absorptive function 
of the stomach play an important or an insignificant role during 
the digestive processes? These and many more perplexing 
questions are awaiting a satisfactory, experimental solution. At 
