M. H.' Chittenden — Papoid-digestion. 317 



The 10 grams of prepared raw beef contained 2 •'7071 grams of 

 dry proteid (dried at 110° C). 



The mixtures were kept at 40-45° C. for 7 hours. 



Medium. Weight of undissolved residue. Proteid dissolved. 



Papoid & water 0*9828 gram 63-6 per cent. 



Papoid & hydro- j 1-3812 " « 48-9 «' 



gen peroxide. \ 



Hydrogen per- } o.^^n^i " 7-4 



oxide alone. f "^ ^^^^ ^* 



With cooked beef proteids, hydrogen peroxide so alters the char- 

 acter of the material, that papoid cannot exert any solvent action 

 whatever upon it, and the peroxide solution alone is not able to dis- 

 solve any of the altered proteid. 



Potassium Chlorate. 



The 10 grams of raw beef proteids contained 2-707 grams of dry 

 proteid (110° C). 



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



Potass. Chlorate. 



Weight of undigested residue. 



Proteid digested. 







0"7175 gram 



73-4 per cent. 



1*0 per cent. 



0-8245 " 



69-5 " 



2-0 



0-7948 " 



70-6 •' 



Here, we see a very slight inhibitory action, so slight as to have 

 little significance. Practically, potassium chlorate is without any 

 marked hindering action on papoid digestion. 



Sodium Chloride. 



With this salt, three distinct series of experiments were tried, in 

 order to ascertain its influence on the activity of the ferment 

 in neutral, acid and alkaline fluids. The proteid material employed 

 was prepared cooked beef, 10 grams of which contained 3*7815 

 grams of dry proteid (dried at 110° C). 



All of the mixtures were warmed at 45° C. for 5^ hours. 



a. In neutral solution. 



Sodium chloride. 



Weight of undigested residue. 



Proteid digested 











1-9017 



grams 



49-7 per cent. 



1*0 per cent. 







1-8091 



(( 



52-1 



2-0 " 







1-7596 



a 



53-4 



4-0 







1-7853 



<( 



52-7 



Trans. Conn. Aoad., 



Vol. 



IX 







December, 



23 













1892. 



