424 
Vanderkleed, Charles E., points out that in making the U. S. P. 
assay for pepsin care must be taken to disintegrate thoroughly the 
coagulated egg albumin, and to adhere rigidly to the method of agita- 
tion. — Proc. Pennsylvania Pliarm. Ass., 1906, p. 133. 
Lohlein, Walter, discusses the use of Yollhard’s method of pepsin 
estimation, by titration, using an acid solution of casein. The amount 
of free acid is determined titrimetrically before and after being sub- 
jected to digestion with pepsin. He records a number of experiments 
and concludes that the titrimetric estimation of pepsin is a practi- 
cable procedure combining with simple technic a reasonable accuracy 
in the result. — Beitr. z. chem. Path. u. Physiol., Brnschwg., 1905-6, 
v. 7, pp. 120-143. 
Cowie and Dickson report experiments made for devising a proc- 
ess for the assay of pepsin based upon the amount of true peptone 
formed in a given time, and outline a method which they believe to 
be practicable. — Pharm. J., Bond., 1906, v. 22, pp. 221-223. 
Eldred and Bartholomew outline a method of pepsin testing based 
on the amount of nitrogen obtained in solution. They also review 
the several methods that have been recommended and record a series 
of comparative tests between the U. S. P. 1890, the U. S. P. YIXI, 
and the proposed nitrogen determination method. — Proc. Am. Pharm. 
Ass., 1906, v. 54, p. 402. 
Wiebelitz, H., suggests that a finer sieve be directed for breaking 
up the coagulated albumen, and that the gradual deterioration of 
pepsin be recognized. — Pharm. Ztg., Berl., 1906, v. 51, p. 1004. 
Fernan, Albert, suggests extending the time limit of the Ph. Germ. 
IY, test for pepsin from one to two hours, and increasing the tem- 
perature to 45° C. He also asserts that the peptonizing property is 
materially reduced on keeping. — Ztschr. d. allg. osterr. Apoth.-Yer., 
Wien., 1906, v. 44, p. 80. 
Caldwell, Paul, asserts that with a slight modification the solution 
of pepsin N. F. is more palatable than essence of pepsin. — Drug. Circ. 
& Chem. Gaz. N. Y., 1906, v. 50, p. 393. 
Dunning, H. A. B., thinks aromatic liquid pepsin Y. F. is badly 
flavored. — Proc. Am. Pharm. Ass., 1906, v. 54, p. 486. 
The Ph. Brit. Committee of Reference in Pharmacy recommends 
to include with glyceritum pepsini a method for testing its activity. — 
Chem. & Drug., Lond., 1906, v. 69, p. 863. 
Taylor, S., says that glycerin of pepsin, one drachm of which will, 
or ought to, digest 28 oz. of hard-boiled white of egg, is manifestly 
too strong. Boa suggests improvements of manipulation, advising 
solution of the pepsin in the water before addition of the glycerin 
and acid. — Pharm. J., Lond., 1906, v. 23, p. 669. 
Caldwell, Paul, believes that sherry wine should be detannated 
for making wine of pepsin. He also believes that the alcohol might 
