14 'rhe Philippine Journal of Science 



Table XII. — Analysis of fresh papaya latex, sample 10. 



1916 



No. of 

 flaak. 



Milk. 



Water. 



Papain 

 solution. 



Papain. 



Protein 



undi- 



seated. 



Protein 

 disestod. 



Protein 

 diKestecJ. 



ParUof 



protein 

 diseated 

 by 1 part 



papain. 



ee. 



ee. 



ee. 



mo. 



mo. 



mo. 



Percent. 





1 



26 



28 



2 



10 



702 



458 



39.6 



46.8 



2 



26 



21 



4 



20 



473 



687 



59.2 



34.4 



3 



26 



19 



6 



80 



338 



822 



7L0 



27.4 



4 



26 



17 



8 



40 



312 



848 



73.3 



2L2 



6 



• 26 



15 



10 



50 



277 



883 



76.3 



17.7 



6 



26 



13 



12 



60 



267 



903 



77.8 



16.1 



7 



26 



11 



14 



70 



244 



916 



79.0 



18.1 



8 



26 



9 



16 



80 



230 



930 



80.3 



11.7 



9 



26 



7 



18 



90 



212 



948 



8L7 



10.6 



10 



26 



5 



20 



100 



212 



948 



8L7 



9.6 



Protein in blank — 1,160 milligrams. 



Acidity of enzyme solution as HCI — 0.006 per cent. 



The relationship between enzjTne and percentage of protein 

 digested in thirty minutes at 40° is plotted as curve 10 in fig. 1. 

 It is evident that the fresh latex is considerably more active than 

 dried papain from the Antilles, although both preparations are 

 capable of digesting appro.ximately the same amount of milk 

 protein with relatively large amounts of enzyme present. The 

 cun-e for fresh latex shows a rapid increase in digestion with 

 increasing amounts of papain up to about 20 milligrams cor- 

 responding to 58 per cent digestion of the total protein content, 

 while the West Indian papain gives only 44 per cent digestion 

 at this concentration. 



A portion of the fresh latex was spread out in a porcelain 

 dish to form a thin layer and was sundried. It was frequently 

 stirred, and the gummy lumps were sliced to facilitate the rapid 

 evaporation of moisture. The color darkened slightly, and ap- 

 proximated that shown by the West Indian papain. The product 

 designated No. 11 was readily friable when thoroughly dry, 

 and gave the analysis shown in Table XIII. 



The results of this analysis are not plotted, as the curve 

 closely approximates that given by fresh latex. The central 

 portion shows somewhat less digestion, the maximum divergence 

 being about 3 per cent with 40 milligrams of papain. It thus 

 appears that sundried papain is not necessarily less active than 

 the fresh latex, but in this case it must be remembered that 

 considerable care was given the sample to insure rapid drying, 

 the exclusion of dust, etc. It was also dried promptly after 

 collection. This is very important, as fermentation takes place 



