H. H. Chittenden — Papoid-digestion. 319 



In an alkaline solution of papoid, salt appears to inhibit very 

 slightly the proteolytic action of the ferment. 



Bismuth Sub-nitrate. 



The 10 grams of prepared raw beef contained 2-'707 grams of dry 

 proteid (110° C). 



The mixtures were warmed at 45** C. for 1 hours. 



Biarautli sub-nitrate. Weight of undigested residue. Proteid digested. 



(Neutral) 0-9043 gram 66-5 per cent. 



1-0 percent. 1-4816 " 45-2 



2-0 " 1-6324 " 39-6 



This salt, as is evident from the results, diminishes quite decidedly 

 the proteolytic action of the ferment, although digestion will still 

 go on even when the salt is present in large excess. 



Bismuth Ammonium Citrate (soluble). 



The 10 grams of raw beef contained 2-2628 grams of dry pro- 

 teid (110° C). 



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



iismutli salt. 



Weight of undigested residue. 



Proteid digested. 



(neutral). 



0-5468 gram 



75 8 per cent 



1-0 per cent. 



1-2583 " 



44-3 " 



2-0 



1-2164 " 



46-2 



4-0 " 



1-0027 " 



55-6 " 



Here, as with bismuth sub-nitrate, we see a decided falling off in 

 digestive power in the presence of the bismuth salt. The apparent 

 slight increase in digestive power coincident with the increase in 

 the percentage of the salt is probably due to the somewhat greater 

 alkalinity, which presumably counteracts, in part, the inhibitory 

 action of the bismuth portion of the salt. 



Peppermint Oil. 



The 10 grams of raw beef proteids contained 2-6996 grams of dry 

 proteid (110° C). 



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



Peppermint oil. Weight of undigested residue. Proteid digested. 



(Neutral) 0-9758 gram 63-8 per cent. 



4-0 per cent. 1-0433 " 61-3 " 



Obviously, the above percentage of oil was not wholly dissolved, 

 but it insured a fairly large excess present throughout the experi- 



