28 



The Philippine Journal of Science 



1915 



The results of a series of digestions run at 60° are shown in 

 Table XXVI. 



Table XXVI. — Papain digestion of milk protein at 60°. 



No. of 

 lUsk. 



Milk. 



Water. 



Papain 

 solution. 



Papain. 



Protein 

 undi- 

 gested. 



mn. 



Protein 

 diffeatcd. 



Protein 

 divested. 



Parte of 

 protein 

 difrested 

 by 1 part 

 papain. 





ee. 



ee. 



ee. 



mo. 



mg. 



Per ecnt. 





1 



2fi 



28 



2 



10 



635 



529 



V,.o 



52.9 



2 



25 



21 



4 



20 



421 



743 



63.8 



27.1 



S 



26 



19 



6 



30 



327 



tS37 



T2.0 



27.9 



4 



25 



17 



8 



40 



286 



878 



75.5 



22.0 



6 



25 



15 



10 



SO 



263 



911 



78.2 



18.2 



6 



25 



13 



12 



60 



241 



923 



79.3 



16.4 



7 



25 



11 



14 



70 



229 



935 



80.3 



13.4 



8 



25 



9 



16 



80 



224 



940 



80.7 



11.8 



9 



25 



7 



18 



90 



214 



950 



81.6 



10.6 



10 



25 



6 



20 



100 



212 



952 



8L7 



9.6 



Protein in blanks 1,164 mlllisTams. 



These results show that the optimum temperature has been 

 exceeded, as corresponding values are less than those of Tables 

 XXIV and XXV. 



The results of a series of digestions run at 70 are shown in 

 Table XXVII. 



Table XXVII. — Papain digestion of milk protein at 70° 



No. of 

 flask. 



Milk. 



Water. 



Papain 

 solution. 



Papain. 



Protein 

 undi- 

 eested. 



Protein 

 digested. 



Protein 

 digested. 



Parte of 



protein 1 

 digested ' 

 by 1 part 



papain. 





ee. 



ee. 



ee. 



mg. 



mg. 



mg. 



Per cent. 





1 



25 



23 



2 



10 



789 



869 



3L3 



36.9 



2 



25 



21 



4 



20 



588 



560 



48.7 



28.0 



S 



25 



19 



6 



30 



466 



683 



69.6 



22.7 



4 



26 



17 



8 



40 



381 



767 



66.8 



19.2 



6 



25 



16 



10 



50 



326 



823 



71.7 



16.6 



6 



25 



13 



12 



60 



294 



854 



74.4 



14.2 



7 



25 



11 



14 



70 



291 



857 



74.7 



12.2 



8 



25 



9 



16 



80 



264 



894 



77.8 



1L2 



9 



26 



7 



18 



90 



241 



907 



79.0 



10.1 



10 



25 



5 



20 



lOO 



233 



915 



79.6 



9.2 



Protein in blank =1,148 milliKrams. 



