AnJMJa°rch,T8h9!rm  }    Method  of  Testing  Diastatic  Substances.  141 
as  a  standard  of  comparison  in  the  determination  of  the  diastatic 
power  of  other  substances.  Its  use  as  a  remedy  for  amylaceous 
dyspepsia  is  of  no  mean  importance. 
Considering  the  fact  that  more  than  two- thirds  of  our  food  con- 
sists of  starch  substances,  such  as  potato,  bread,  pudding,  etc.,  and 
also  that  the  diastase  of  the  saliva  has  to  perform  the  principal 
function  in  the  digestion  of  starchy  food,  and  that  the  saliva  is 
subjected  to  various  causes  of  loss  and  deterioration  of  its  diastatic 
power  from  various  causes,  such  as  smoking,  drinking,  chewing  and 
rapid  eating,  it  is  not  to  be  wondered  at  that  two-thirds  of  the 
dyspepsia  is  of  a  starchy  origin,  and  therefore  it  is  apparent  that 
some  kind  of  strong  diastatic  substance  is  required  to  supply  the 
deficiency  of  the  diastatic  power  in  the  system  of  the  digestive 
organs. 
While  our  knowledge  is  very  limited  of  the  quantitative  estima- 
tion of  the  diastase  daily  generated,  and  contained  in  the  saliva  and 
pancreatic  juices,  as  far  as  my  investigation  goes  the  quantity  of 
diastase  secreted  in  the  saliva  daily  is  very  considerable.  It 
amounts  to  from  5  to  8  grammes  of  Taka-Diastase,  or  about  y2 
pound  of  the  best  malt  extract.  While  investigation  in  the  way 
of  the  production  of  diastase  from  a  fungus  growth  is  still  in  its 
infancy,  yet  that  which  we  already  know  on  this  subject  seems  to 
indicate  that  this  has  opened  an  entirely  new  field  for  the  economic 
production  of  diastatic  ferments.  I  firmly  believe  that  this  field 
will,  in  the  future,  supersede  in  every  respect  the  old  known  source, 
namely,  the  germination  of  cereals. 
A  SIMPLE  AND  ACCURATE  METHOD  OF  TESTING 
DIASTATIC  SUBSTANCES. 
By  Jokichi  Takamine. 
There  are  various  methods  known  for  determining  the  diastatic 
power  of  substances,  as  Lintner's,  Junk's,  and  others.  While  some 
of  these  are  very  reliable  in  many  respects  they  are  complicated,  and 
require  specially  trained  hands  to  get  reliable  results.  They  are 
not,  therefore,  applicable  when  quick,  simple  and  accurate  testing  is 
desired,  as  in  diagnosing  a  certain  form  of  amylolitic  dyspepsia  by 
determining  the  diastatic  power  of  the  patient's  saliva.    My  pro- 
