Am.  Jour.  Pharm. 
July,  1901. 
Story  of  the  Papaw. 
345 
A  second  preparation  was  made  by  extraction  of  the  milk,  as 
above,  the  product  dissolved  in  water  and  the  proteids  precipitated 
by  sodium  chloride,  and  the  precipitate  partly  freed  from  excess  of 
salts,  by  dialysis : 
This  process  was  repeated  with  a  view  of  obtaining  an  approxi- 
mately pure  preparation,  and  one  representative  of  the  enzyme  of 
the  latex.  This  preparation  is  marked  II  in  the  accompanying 
table. 
PAPAW  PROTEIDS. 
I. 
11. 
Air-dry. 
Per  Cent. 
Per  Cent. 
42-8I 
6  77 
10-09 
 9-88 
6-51 
 io-83 
7  90 
Moisture-free. 
 44"8i 
46-84 
6-39 
10-95 
Ash  ...   
7-06 
Moisture-free,  ash-free. 
 50-38 
50-01 
 674 
6-87 
 14-19 
11-78 
31*34 
100*00 
100 -oo 
The  large  proportion  of  mineral  ash  in  the  purest  preparation  
II — is  notable  and  seems  to  indicate  that  the  proteid  constituents 
and  the  ash  are  most  closely  associated.  Otherwise,  we  may  ob- 
serve that  the  carbon  stands  in  about  the  same  proportion  as  in 
other  vegetable  proteids.  We  have,  however,  a  much  smaller 
amount  of  nitrogen  than  is  present  in  most  proteids ;  but  this  low 
content  of  nitrogen  is  quite  in  accord  with  the  constitution  of  some 
of  the  enzymes  which  have  been  examined.  This  is  shown  by  the 
following  comparison : 
Nitrogen. 
Per  Cent. 
Bromelin  (Chittenden)  10-46 
Trypsin  (Kuhne)  13-41 
Papaw  (Kilmer)  .11-78 
Peptone  (Henninger)  16-38 
