H. H. Chittenden — Papoid-digestion. 315 



Carbolic Acid. 



The mixtures were warmed at 45° C. for Q^ hours. 

 The 10 grams of raw beef contained 2*8508 grams of dry proteid 

 (110° C). 



Carbolic acid. Weight of undigested residue. Proteid digested. 



(neutral) 0-9538 gram 66-5 per cent. 



0-5 percent. M441 " 59-8 



1-0 *' 1-2270 " 56-9 



Hence, carbolic acid inhibits slightly the proteolytic action of 

 papoid, but not to any great extent ; the ferment will still act vigor- 

 ously, even in the presence of I'O per cent, of the acid. 



Mercuric Chloride. 



The 10 grams of prepared raw beef contained 2-6996 grams of 

 dry proteid (dried at 110° C). 



The mixtures were warmed at 45° C. for 6^ hours. 



Mercuric Chloride. Weight of undigested residue. Proteid digested. 



0-9758 gram 63-8 per cent. 



0-05 per cent. 10660 " 60-5 



In another similar experiment, but with 0*1 per cent, mercuric 

 chloride, 57*3 per cent, of the proteid matter was dissolved, while in 

 the control digestion 59-6 per cent, was converted into soluble pro- 

 ducts. Hence, mercuric chloride or corrosive sublimate, when 

 present in a neutral solution of papoid to the extent of 0*1 per cent., 

 does not materially interfere with the proteolytic action of the fer- 

 ment. This seems somewhat remarkable, and in conjunction with 

 the two preceding experiments makes clear that papoid, as a proteo- 

 lytic agent, is not checked to any extent in its digestive action by 

 three of the best known antiseptics. 



Chloroform. 

 The 10 grams of prepared raw beef contained 2-743 grams of dry 

 proteid (110° C). 



The mixtures were warmed at 45° C. for 8 hours. 



Chloroform. Weight of undigested residue. Proteid digested. 



1-1070 grams 59-6 percent. 



4-0 per cent. 1-2013 " 56-2 



9758 gram 63-8 



8 per cent. 1-3423 " 50-2 " 



In the second experiment, with 8 per cent, of chloroform, the two 

 mixtures were warmed at 45° C. for 7 hours, and the 10 grams of 



