106 
from this solution by alcohol, the filtrate has no proteolytic ponen 
The kind of albumose is one nearly akin to the protalbumose of Kü 
and Chittenden, and is called a-phytalbumose. Papaw juice also dontálns 
a milk-curdling ferment. The proteids present in papaw juice were 
found to be as follows :— 
(1. Globulin, resembling serum globulin in its most important 
properties, 
(2. Albumin. 
(3.) 8-phytalbumose precipitated pial quse by heat, by satura- 
tion with neutral salts, but not by dialysis. It differs from the hete- 
roalbumose of Kühne and Chittenden, p not -— precipitated by 
dialysis, xad copper sulphate, or by mercuric chloriae 
(4.) a-phytalbumose; soluble in cold or boiling water ; ew precipi- 
tated by tton with neutral salts, except in an acid solution. This 
is the vegetable peptone referred to by Vines c» Ph idl vie m 
hemialbumose. It differs from the protalbumose of Kühne 
Chittenden by its non-precipitation by sodium chloride or by Sher 
sulphate. Both these albumoses give the biuret r 
Nop eptones occur in the j juice, but leucine nid tyrosine st present. 
By a series of digestion experiments carried out on each of these pro- 
teids by papain in a neutral liquid, it was found that “both ‘he globulin 
and albumen are changed into £-phytalbumose, and that this becomes a 
peptone-like substance, and forms leucine and tyrosine. The a — 
bumose becomes a similar peptone-like substance, leucine and tyrosin 
being formed. This peptone-like substance, resembles the deu An 
bumose of Kühne and Chittenden, except that a solution of it when 
rendered acid by celle acid in the presence of sodium chloride, does not 
become cloudy on warning. No true peptones are formed. Probably 
digestion in the plant itself is very slow, as much more liquid was used 
in the experiments than is present in the pe The seem fornia 
probably the circulating proteid in the plan 
Carica which are "ny to make meat tender when 
pu are wrapped round it for some time, were discovered by Dr. Greshoff 
in 1891 to possess an alkaloid named carpaine. Dr. Van Rijn further 
investigated the alkaloid in 1893, but did not attribute to it any diges- 
tive property. The quantity of carpaine separated from the leaves was 
0°: 
On the evidence of the medical, physiological, and chemical experi- 
ments made upon C. Papaya the active principle has been separated and 
given the name of papain or papayotin. It is now an article of com- 
merce in Europe for medical purposes ; it has been extensively used in 
France and Germany, and has been given with good results even to 
children. 
Notwithstanding all the experiments on the vegetable ferment in 
question, it seems not to have been received with confidence by the 
medical profession in England, and it has not been introduced into the 
Regart ding - aspect of the case two important papers have recently 
been written. Dr. S. Rideal of St. George's Hospital, London (Pharm. 
_ Journ., August LIB) endeavoured to make out a good case for papain, 
and at ttributed unfavourable results to the mistake of supposing that 
