312 



H. H. Chittenden — Papoid-digestion. 



grams of prepared cooked beef and 25 c. c. of fluid; the latter con- 

 sisting of water alone in the neutral series, of 2 per cent, boracic 

 acid-solution in the acid series, and of 2 per cent, sodium bicar- 

 bonate-solution in the alkaline series. 



The digestions were continued at' the given temperatures for 6 

 hours, the fluid itself being brought to the required temperature 

 before the proteid was added. 



The 10 grams of cooked beef contained 3-5538 grams of dry pro- 

 teid (dried at 110° C). 



Xeutral Solution. 



Temperature. 



20° C. 





Weig^ht of undifjested residue. 



2-2445 grams 



Proieid digested. 



36*8 per cent. 



40 





1-4743 '' 



58-5 



i ( 



45 





1-5640 



55-9 



" 



60 





1-17T3 " 



66-8 



i i 



70 





1-1975 " 



66-3 



i i 



Solution first 

 boiled and then 

 kept at 45° C. 



1 



3-2286 ••' 

 Alkaline Solution. 



9*1 



n 



Temperature. 



20^^ C. 





Weight of undigeeted residue. 



1*4776 grams 



Proteid digested. 



58-4 per cent. 



40 





1-2796 •' 



63-9 



'' 



45 





1-8054 " 



63-2 



^i 



60 





1-0080 " 



71-6 



< ( 



70 





1-1081 " 



68-8 



(( 



Solution first 

 boiled and then 

 kept at 45° C. 



I 



2-4708 " 

 Acid Solution. 



30-4 



i( 



Temperature. 



20° C. 





Weig-ht of undigested residue. 



2*2153 grams 



Proteid digested. 



37 -6 per cent 



40 





1-4695 " 



58-6 



(( 



45 





1*5240 " 



57*1 



( ( 



60 





1*2184 " 



65*7 



(( 



70 





1-0804 •' 



69-5 



i( 



Solution first ) 

 boiled and then ^ 

 kept at 45' C. ) 



3-1560 



11-1 



The results brought out by these three series of experiments can 

 be more readily seen by a direct comparison of the percentages 

 digested under the different conditions, as shown in the following 

 table : 



