The digestive ferments and their uses in medicine and surgery / Armour and Company.

  • Armour and Company
Date:
[1893]
Catalogue details

Licence: Public Domain Mark

Credit: The digestive ferments and their uses in medicine and surgery / Armour and Company. Source: Wellcome Collection.

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    1 egg albumen, when tested by the process given below: “A fine, white, or yellowish-white, amor- phous powder, or thin pale yellow or yellowish, transparent or translucent grains or scales, free from any offensive odor, and having a mildly acidulous or slightly saline taste, usually followed by a suggestion of bitterness. It slowly attracts moisture when exposed to the air. “Soluble, or for the most part soluble, in about 100 parts of water, with more or less opalescence; more soluble in water acidulated with hydrochloric-acid; insoluble in alcohol, ether, or chloroform. “On heating a solution of pepsin in acidulated water to loo® C. (212® F.) it becomes milky, or yields a light flocculent precipitate, and loses all proteolytic power. In a dry state it can bear this temperature without injury. “Pepsin usually has a slightly acid reaction. It may be neutral, but should never be alkaline.” The commercial article contains, in addition to pepsin, a milk-curdling ferment. The relative proportions of these depend upon the source of the pepsin. The stomach or rennet of the calf
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