108 
Subsequently Mr. Bharwada made a second collection of products of 
Carica for examination, consisting of 12 ounces of the dried powder 
obtained from the juice, and a small quantity of papain prepared with 
alcohol. ese were forwarded to the Curator of the Pharmaceutical 
Society who kindly placed them in the hands of Mr. J. C. Umney, 
.C.S., for investigation. From Mr. Umney’s experiments it would 
seem that a highly active ferment might be manufactured from the 
crude juice by repeated purification by alcohol. The attention of all 
those who are interested in the subject should be drawn to this method 
of preparation, 
E 
Report on a Sample of Powder of the mira 2 uice of Carica Papaya, 
from Gondal, Kathia 
sample was in coarse powder, of a any yellow colour, and 
possessed a ie somewhat unpleasant odou 
s dissolved in water and direciipitated by absolute myer 
yielded 4° 2 pu mes of crude Papain, after drying at ordin 
temperature over sulphuric acl 
o> The igasi power of this purified product was then tested on moist 
egg albumen, at a temperature o 38° — 39? C. in neutral acid and 
alkaline solutions using the following proportions :— 
10 grammes of egg cra 
0:1 
3 papat 
90 «6 Distil lled wate 
0:1 grammes Bicarbonate of Sodium for Alkaline. 
Fe ÇU - Hydrochloric acid B.P. for acid. 
Digested in 30 minutes. 
Neutral - - 12°03 per cent. 
Alkaline  - - 13°72 pa 
Acid - - 12°07 5 
These results indicate that the digestive activity in neutral and acid 
solutions is almost identieal, whilst in alkaline solutions it is somewhat 
reater. 
5 'These results were compared with a well-known commercial Papain, 
proceeding on exactly similar lines, the results obtained being as 
under :— 
Digested in 30 minutes. 
Neutral - - e FEDI 
Alkaline - - =< if 459. 
Acid - = = 20°70, 
The greater activity in acid than neutral anes alkaline solution is the 
principal point of difference between this brand of Papain and other 
commercial samples of papains and kane riis; papaw juice, and has 
been the subject: of c sid betwee n differ ent poe rs. The 
appears to be bad. 
I have examined ir ral samples of commercial papains, and the re- 
sults have been similar in every respect, and it may be noted that they 
accord well with those pens by Dott ( P. J., 3rd Series, xxiv., 758, 
199). 
here is no doubt that by repeated precipitation by alcohol a highly 
active digestive product might be obtained from this crude concentrated 
papaw juice valuable for use under those circumstances where pepsin is 
unavai 
e. 
JOHN C. UMNEY. 
