332 R. H. Chittenden — Papoid-digestion. 



Digestive mixture. Proteid digested. 



100 c. c. 0-1 per cent. HCl, Q-l gram pepsin, papoid 21-4 per cent. 



O'o gi-am - 21-8 



50 c. c. 0-1 per cent. HCl. 01 gram pepsin, papoid 8-2 i^er cent. 



0-5 gram " 14-8 



25 c. c. 01 i)er cent. HCl. 0;1 gram pepsin, papoid 6*8 per cent. 



0-5 gram " 34-7 



It is thus seen that Oo gram of papoid, acting upon 10 grams of 

 cooked beef proteids, in the presence of pepsin and 0*1 per cent. 

 hydrochloric acid, will digest a reasonable amount of the proteid 

 when the volume of the acid fluid is only 25 c. c, the pepsin action 

 being very slight. As the volume of acid fluid is increased to 50 

 c. c, then the papoid action diminishes almost 50 per cent., while 

 the pepsin action shows a slight increase. Increasing the volume 

 of acid fluid still further, to 100 c. c, the pepsin action becomes 

 paramount. Hence, it is evident that the rate of action of papoid in 

 the stomach hinges mainly upon the presence or absence of an excess 

 of free acid. With only combined hydrochloric acid present, and an 

 excess of proteid matter and salts, a condition of things generally 

 prevalent especially in the early stages of digestion, papoid cannot 

 well help exerting its peculiar proteolytic power. And in this con- 

 nection, it is to be remembered that papoid acts to the very best 

 advantage in a concentrated fluid, in the presence of an excess of 

 proteid matter. 



From the foregoing experiments, the following conclusions may be 

 drawn : 



1. That papoid is a true, soluble, digestive ferment or mixture of 

 ferments, of vegetable origin. 



2. That it has marked proteolytic action in acid, alkaline, and 

 neutral solutions and in the presence of man}^ chemicals, antiseptics, 

 and therapeutic agents. 



3. That it has a peculiar softening and disintegrating action on 

 proteids, and that its general proteolytic action is that of a genuine 

 digestive ferment, similar to the ferments of animal origin. 



4. That it has a certain amount of amylolytic, or starch-dissolving 

 power. 



5. That it has a marked rennet-like action upon milk, and a pro- 

 nounced digestive action upon milk-casein. 



6. That it exerts its peculiar digestive power at a wide range of 

 temperatures. 



7. That the ordinary conditions of health and disease in the 

 stomach and intestine are not liable to check its action, while certain 

 possible conditions may accelerate it. 



