8 



The Phillpinne Joiamal of Science 



1916 



No. 2. Ceylon papain. Grade 2.— I obtained this sample from 

 the warehouse of a prominent broker in Colombo, who informed 

 me that it represented the usual quality of the light-colored, 

 highly adulterated grade. The analysis is shown in Table III. 



Table III. — Analysis of second-grade Ceylon papain, sample 2. 



















Part«of 



No. of 

 flaslc. 



Milk. 



Water. 



Papain 

 solution. 



Papain. 



Protein 



undi- 



Reated. 



Protein 

 digested. 



Protein 

 dig'ested. 



protein 

 digested 

 by 1 part 



















papain. 





ee. 



ec. 



cc. 



ma. 



ma. 



ma. 



Pereota. 





1 



26 



28 



2 



10 



1.119 



1 



0.1 



0.1 



2 



26 



21 



4 



20 



1.111 



9 



0.1 



0.4 



3 

 4 



5 



26 

 26 

 26 



19 

 17 

 16 



6 



8 



10 



30 

 40 

 60 



1.120 

 1.121 



1.104 





 

 16 





1 







L4 



0.3 



6 



26 



13 



12 



60 



1,069 



51 



4.6 



0.8 1 



7 



26 



11 



14 



70 



1.093 



27 



2.4 



0.4 , 



8 



26 



9 



16 



80 



1,086 



34 



3.0 



0.4 ' 



9 



26 



7 



18 



90 



1,101 



19 



1.2 



0.2 



10 



26 



6 



20 1 



100 



1.107 



13 



t2 



0.1 , 



Protein in blank = 1,120 milligrrams. 

 Starch present in large amounts. 

 Practically inert. 



No. 3. Ceylon papain. Grade i.— This sample was from the 

 same source as the preceding. It was chocolate colored and non- 

 friable. The analysis is shown in Table IV. 



Table IV. — Analysis of grade 1, Ceylon papain, sample 3. 



















Parte of 



No. of 

 flask. 



Milk. 



Water. 



Papain 

 solution. 



Papain. 



Protein 

 undi- 

 gested. 



Protein 

 digested. 



Protein 

 digested. 



protein ! 

 digeated | 

 by 1 part 



papain. 





ec. 



ee. 



ee. 



ma. 



ma. 



ma. 



Per cent. 





1 



25 



23 



2 



10 



1.064 



66 



5.0 



5.6 



2 



25 



21 



4 



20 



996 



124 



ILl 



6.2 



3 



25 



19 



6 



30 



890 



230 



20.6 



7.6 ' 



4 



25 



17 



8 



40 



885 



235 



21.0 



5.8 



6 



26 



16 



10 



50 



858 



262 



23.4 



5.2 



6 



25 



13 



12 



60 



827 



293 



26.2 



4.9 



7 



25 



11 



14 



70 



789 



331 



29.6 



4.7 



8 



25 



9 



16 



80 



748 



372 



33.2 



4.6 



9 



25 



7 



18 



90 



720 



400 



35.7 



4.4 



10 



25 



6 



20 



100 



674 



446 



39.8 



4.0 



Protein in blank = 1,120 millisraniB. 



Starch present. 



Acidity of papain solution as HC1 = 0.008 per cent. 



The activity is not high, and the ratio is very low eyen with small amounts of gxim. 



