239 
it is impracticable to weigh 0.005 gm. of such a hygroscopic sub- 
stance. — Year Book of Pharmacy, Lond., 1905, pp. 275-276. 
Lohlein, Walter, reports some additional experiments on the quan- 
titative determination of pepsin by titration, proposed by Volhard 
in 1903 (Munch. Med. Wchschr., 1903. Xo. 49). He reviews the 
several methods proposed for the determination of pepsin and records 
a series of experiments with Yolhard’s process which he outlines. — 
Beitr. z. Chem. Phys. u. Path., 1905-6, v. 7, pp. 120-144. 
O'Sullivan, James, outlines a method for determining the proteo- 
lytic activity of pepsin by determining the amount of nitrogen which 
goes into solution during proteolysis. — J. Soc. Chem. Ind., Bond., 
1905, v. 24, pp. 830-832. 
v. Fujitani, J., discusses the influence exerted by various neutral 
salts of inorganic bases. He records a number of experiments and 
concludes that boric acid, salicylic acid, sulphates, chlorates, nitrates, 
bromides, and iodides all serve to inhibit the action of pepsin. Many 
of the alkaloids, such as cocaine and quinine, also inhibit this action. 
A very few substances, among them caffeine and the acetates, appear 
to stimulate digestion. — Apoth. Ztg., Berlin, 1905, v. 20, p. 847 (from 
Arch, internat. d. Pharmacodyn. et d. Therap., 1905, v. 14, pp. 1-37). 
Cobb, Percy AY., presents a contribution to the knowledge of the 
action of pepsin with special reference to its quantitative estimation. 
He reports a series of experiments and concludes that results ob- 
tained by the albumin froth method of Bettman and Schroeder can- 
not justifiably be expressed in figures indicative of pepsin concentra- 
tion, but only by such expressions as “ strong,” “ very strong,” “ mod- 
erate,” etc. — J. Am. Chem. Soc., 1905, v. 27, p. 479 (from Am. J. 
Physiol., 1905, v. 14, pp. 448-464). 
Blauvelt, Wm. H., records having used pepsin in connection with 
volatile oils and creosote as an excipient and recommends a trial in 
the proportion of about 1 grain of pepsin to one-half minim of vola- 
tile oil. — Proc. X. Carolina Pharm. Ass., 1905, p. 37. 
Caldwell, Paul, believes that the proneness of essence of pepsin 
to become cloudy and to precipitate is due to the presence of tannin 
in the wine. To obviate the difficulty he recommends the use of de- 
tannated wine. — Drug. Circ. & Chem. Gaz., X. Y., 1905, v. 49, p. 220. 
Schirmer recommends the addition of 3 cc. of milk to each liter of 
wine of pepsin. The acid in the wine is thought to be sufficient to 
coagulate the casein of the milk and this serves as the clarifying 
agent. — Pharm. Ztg., 1905, v. 50, p. 1008. 
A writer discusses the use of pepsin and quotes a number of emi- 
nent authorities who appear to agree that pepsin is rarely indicated 
and that the best therapy, in functional disorders of the stomach, is 
obtained by a stimulation of the function of the stomach rather than 
