B. H. Chittenden — Papoid-digestion. 321 



The 10 grams of raw beef used in this experiment contained 

 2-707 grams of dry proteid (110° C). 



The mixtures were warmed at 45° C. for 7 hours. 



Quinine sulphate. 



Weight of undigested residue. 



Proteid digested. 







0-9043 gram 



665 per cent. 



1*0 per cent. 



1-1832 " 



56-2 " 



2-0 " 



1-0026 " 



62-9 



In view of the results obtained in the majority of the preceding 

 experiments, it would seem that papoid is characterized by a fair 

 degree of resistance towards the usual inhibitory action of many 

 common therapeutic agents. Certainly, the foregoing results show 

 that papoid is able to exert its ordinary proteid-digesting power 

 under many diverse conditions, a fact which gives it added value 

 as a therapeutic agent. ^ 



4. — The products of papoid digestion. 



The foregoing experiments, taken collectively, testify to the pro- 

 teid-dissolving power of papoid under a great diversity of condi- 

 tions. They do not, however, show that this solvent power is neces- 

 sarily akin to, or identical with, that of the ordinary digestive 

 ferments. As is well known, the latter agents exert their solvent 

 action by virtue of certain chemical changes they induce, as a result 

 of which new and for the most part soluble products result, of 

 which the proteoses, or albumoses, and peptones are the principal 

 representatives. It is to be presumed, however, that papoid acts in 

 a similar manner. Indeed, Martin* long ago pointed out that the 

 proteolytic ferment of papaw juice, acting on blood-fibrin, formed 

 large quantities of peptone, together with leucin and tyrosin, as 

 products of its digestive action. Such experiments as I have tried 

 bearing on this point clearly show that the proteid-dissolving power 

 of papoid is due to a genuine ferment action, whereby soluble prod- 

 ucts are formed which, so far as ordinary chemical reactions will 

 show, are closely akin to, or identical with, those formed in gastric 

 and pancreatic digestion. Leucin and tyrosin are 'likewise formed, 

 thus showing in another way the resemblance of this ferment to the 

 trypsin of the pancreatic juice. 



While, in a general way, the final products of papoid digestion are 

 essentially tlie same under all ordinary circumstances, certain minor 

 differences appear in the primary or side-products, coincident with 



* Journal of Physiology, vol. v, p. 225. 



