1897-98.] Dr W. G-. A. Robertson on Mixed Diels. 211 
The more dense, the less broken down, or the firmer the jelly in 
which the starchy food is when undergoing salivary digestion, the 
less rapid and extensive is the proteolysis. 
Amylaceous substances are more easily acted on by saliva when 
thoroughly moist than when more or less dry. 
Comparison between Different Starchy Foods masticated, then 
KEPT AT 30° C. FOR THIRTY MINUTES. 
Food. 
Unchang’d 
Starch. 
Soluble 
Starch. 
Erythro- 
dextrin. 
Achroo- 
dextrin. 
Percent. 
sugar 
formed. 
1. 
White bread alone 
much 
much 
much 
much 
39-28 
2. 
Bread water 
little 
32-47 
3. 
Newly-baked bread water 
much 
present 
34-13 
4. 
Bread crust water 
) J 
? ) 
fair amt. 
1 
33-0 
5. 
Vienna bread (stale) water 
J J 
much 
j much 
35-14 
6. 
Vienna bread (new) water 
J 8 
J 3 
% 
j ,, 
38-96 
7. 
Bread butter 
5j 
31-27 
8. 
, , cheese 
3716 
9. 
,, milk 
some 
28-56 
10. 
,, broth 
3 3 
,, 
’’ 
33-57 
11. 
, , tea 
22*99 
12. 
, , coffee 
3 3 
,, 
J5 
29-30 
13. 
, , cocoa 
, , 
present 
present 
39-83 
14. 
,, beer 
? y 
, , 
much 
much 
30*86 
15. 
, , dilute spirit 
9 3 
5 J 
present 
35-05 
16. 
, , strong spirit 
, , 
} 5 
,, 
3 3 
31*46 
17. 
, , sherry 
nearly all 
— 
6-76 
18. 
,, claret 
J} 
sm. amt 
— 
— 
8-23 
19. 
,, port wine 
much 
much 
fair amt. 
fair amt. 
13-29 
20. 
Potato, powdered 
little 
— 
much 
20-28 
21. 
, , in fragments 
— 
— 
— 
21-28 
22. 
Porridge, alone 
nearly all 
much 
much 
trace 
25-72 
23. 
,, water 
some 
sm. amt. 
— 
29-9 
24. 
, , milk 
much 
? ? 
fair amt. 
— 
23-88 
25. 
Rice, boiled 
, , 
, . 
3 3 
much 
little 
12-36 
26. 
Corn flour, boiled 
trace 
” 
38-13 
