M. H, Chittenden — Pdpoid-digestion. 329 



The two mixtures were warmed at 40° C. for 6 hours. The 10 

 grams of cooked beef proteids contained 3 5 707 grams of dry proteid 

 (110° C). 



Weight of 

 Medium. undigested residue. Proteid digested. 



Trypsin sol. alone 1*5657 grams 56'1 per cent. 



•' withpapoid 1-1041 " 69-0 " 



From these results it is evident that the two proteolytic ferments, 

 trypsin and papoid, can work together in the same solution, the 

 latter ferment contributing to the digestive strength of the former. 

 At first glance, it might seem that in combining trypsin and papoid 

 we should have, providing there is no destruction of the latter fer- 

 ment, a proteolytic action numerically equivalent to that of the two 

 ferments, but the concentration of the solution must be taken into 

 account, as w^ell as the inhibitory effects of the accumulated products 

 of digestion, both of which cannot well help acting as a check to 

 continued ferment action. Doubtless, with a weaker trypsin solu- 

 tion the digestive action of papoid would be more strongly marked. 



Another point to be taken into account in considering the action 

 of papoid in the intestine, is the influence of bile. Two experi- 

 ments were therefore tried ; one with ox bile, the other with human 

 bile obtained from a fistula. 



The 10 grams of raw beef proteids used in the first experiment 

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



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



Dry ox bile. 



Weight 



of undigested residue. 



Proteid digested. 



(Neutral) 





0-9043 gram 



66-5 



per cent. 



4*0 per cent. 





1-1198 " 



58-6 



( 1. 



Dry human bile. 











(Neutral) 





1-1070 " 



59-6 



i ( 



2*0 per cent. 





0-9295 " 



66-1 



i i 



In the latter experiment, with human bile, the mixtures were kept 

 at 45° 0. for 8 hours, and the 10 grams of prepared raw beef con- 

 tained 2*743 grams of dry proteid (110° C). 



The human bile was quite strongly alkaline, which probably 

 accounts, in part, for the increased digestive action noticed. Both 

 results, however, clearly show that the presence of bile offers little 

 or no obstacle to the action of papoid in the intestinal tract. 



The only remaining point to be considered is the probable fate of 

 papoid in the stomach. In this connection, it has already been 

 demonstrated that the ferment is only slightly inhibited in its action 

 by the presence of 0*1 per cent, hydrochloric acid, and that even in 

 the presence of 0-2 per cent, hydrochloric acid it exhibits a fair 



