16 



The Philipinne Journal of Science 



1916 



papain was dried in vacuo, giving a perfectly white powder 

 with a faint characteristic odor; yield, 3 grams. The time 

 required from latex to dry papain was about twenty minutes. 

 An analysis of this product designated No. 12 is shown in Table 

 XIV. 



Table XIV. — Analysis of Philippine papain, sample U. 



















Parts of 



No. of 

 flaak. 



Milk. 



Water. 



Papain 

 solution. 



Papain. 



Protein 



undi- 



Kested. 



Protein 

 disested. 



Protein 

 dizested. 



prstsin 



dii;e8t«d 



by 1 part 



papain. 





ee. 



ee. 



ee. 



mo. 



WMF. 



mg. 



Pereent. 





1 



25 



23 



2 



10 



451 



722 



6Le 



72.2 



2 



25 



21 



4 



20 



830 



843 



71.8 



42.1 



3 



26 



19 



6 



SO 



266 



907 



77.8 



30.2 



4 



26 



17 



8 



40 



234 



939 



80.0 



2S.6 



6 



23 



15 



10 



60 



224 



949 



8L0 



19.0 



6 



25 



U 



12 



60 



196 



977 



83.2 



16.8 



7 



25 



11 



14 



70 



183 



990 



84.5 



14.1 



8 



25 



9 



16 



80 



185 



968 



84.0 



12.8 



9 



25 



7 



18 



90 



182 



991 



84.5 



11.0 



10 



25 



6 



20 



100 



176 



998 



85.3 



10.0 1 



Protein in blank = 1,178 mUliKrams. 



Acidity of papain solution as HC1= 0.004 per cent. 



The results of this analysis are plotted in fig. 1 as curve 12. 

 It may be seen that this sample of papain is very active, 10 

 milligrams being capable of digesting as much milk protein as 

 22 milligrams of the Philippine sundried papain or 40 mil- 

 ligrams of the West Indian product. This probably represents 

 the most active papain that could be prepared commercially. 

 Its manufacture by this method would necessitate a still for re- 

 covering the waste alcohol. The use of ether would hardly be 

 practical in tropical countries, but could be employed by drug 

 firms using papain, if desirable. 



Papain prepared in this manner is nearly soluble in water, 

 giving an opalescent solution with small flocks of white insoluble 

 material. The solution rapidly curdles milk, with the forma- 

 tion of a fine curd that quickly redissolves. This property of 

 papain should make it of great value in preparing milk for 

 infant feeding, as the formation of heavy indigestible curds in the 

 stomach may thus be avoided. 



RATE OF DIGESTION 



All of the preceding digestions were carried out at 40° for a 

 period of thirty minutes. The following experiment was made 

 to determine the rate at which milk protein is digested by pa- 



