|
Liebermann’s theory regarding the formation of the acid of the gastric juice,
|
46
|
|
Differences in the action of free and combined acid,
|
47
|
|
Proteolysis in the presence of combined acid,
|
49
|
|
The combining power of various forms of proteid matter with hydrochloric acid,
|
51
|
|
Quantitative estimation of the affinity of the products of digestion for acid,
|
53
|
|
Richet’s theory regarding the conjugate character of the acid of the gastric juice,
|
54
|
|
Proteolysis in the presence of amido-acids,
|
55
|
|
Necessity for knowing the amount of combined acid in the stomach-contents,
|
57
|
|
Antiseptic action of the hydrochloric acid of the gastric juice,
|
58
|
|
The maximum action of pepsin exerted only in the presence of free hydrochloric acid,
|
59
|
|
Division of the products of pepsin-proteolysis into three main groups,
|
60
|
|
Detection of the products of digestion,
|
61
|
|
Separation of proteoses and peptones from a digestive mixture or from the stomach-contents,
|
62
|
|
Some of the chemical properties of peptones,
|
64
|
|
The so-called propeptone a mixture of proteoses,
|
65
|
|
Pepsin-proteolysis synonymous with a series of progressive hydrolytic changes,
|
66
|
|
Chemical composition of proteoses and peptones,
|
67
|
|
Pepsin-proteolysis a true hydrolytic and cleavage process,
|
71
|
|
Schützenberger’s results on the formation of fibrin-peptone,
|
72
|
|
Amphopeptones the final products of gastric digestion, but proteolysis never results in complete peptonization,
|
73
|
|
Solution of a proteid by pepsin-acid not synonymous with peptonization,
|
75
|
|
Influence of the removal of the products of digestion on the activity of the ferment,
|
75
|
|
Lack of complete peptonization by pepsin-acid not due to accumulation of the products of digestion,
|
76
|
|
The diffusibility of proteoses and peptones,
|
77
|
|
Absorption of peptones from the living stomach,
|
79
|
|
Differences between natural digestion in the stomach and artificial proteolysis,
|
80
|
|
Relative formation of proteoses and peptones in the living stomach,
|
81
|
|
Gastric digestion merely a preliminary step in proteolysis,
|
81
|
|
Intestinal digestion alone capable of accomplishing all that is necessary for the complete nourishment of an animal,
|
82
|
|
Some physiological properties of proteoses and peptones,
|
83
|
|
The experiments of Schmidt-Mülheim and Fano on the action of peptones when injected into the blood,
|
84
|
|
Physiological action of albumoses,
|
85
|
|
Introduction of albumoses into the blood,
|
87
|
|
Proteose-like nature of the poisons produced by bacteria,
|
89
|
|
The acrooalbumoses formed by the tubercle-bacillus,
|
90
|
|
Toxic nature of proteoses and peptones,
|
91
|
LECTURE III.
Proteolysis by trypsin—Absorption of the main products of proteolysis.
|
Proteolysis by trypsin,
|
93
|
|
Comparison of pepsin and trypsin,
|
94
|
|
Trypsin especially a peptone-forming ferment,
|
95
|
|
The primary products of trypsin-proteolysis,
|
95
|
|
Scheme of trypsin-digestion, showing the relationship of the products formed,
|
96
|
|
The fate of hemi-groups in trypsin-proteolysis,
|
97
|
|
The primary products of trypsin-digestion mainly antibodies,
|
98
|
|
Character and composition of antipeptones,
|
99
|
|
Antialbumid as a product of pancreatic digestion,
|
100
|
|
The peculiar action of trypsin in the formation of amido-acids, etc.,
|
101
|
Formation of lysin and lysatin in pancreatic digestion,
|
