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Read Ebook: On Digestive Proteolysis Being the Cartwright Lectures for 1894 by Chittenden R H Russell Henry
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Ebook has 409 lines and 46136 words, and 9 pages
Introductory observations, 1
Early history of gastric digestion, 3
The proteolytic power of the pancreatic juice, 7
The general nature of proteolytic enzymes, 8
Origin of proteolytic enzymes, 8
Preparation of pepsin, 10
Reactions and composition of proteolytic enzymes, 13
The proteid nature of enzymes, 15
Conditions modifying the action of enzymes, 17
The influence of temperature on proteolytic action, 18
The influence of acids, alkalies, and other substances on the activity of enzymes, 20
Action of chloroform on pepsin, 21
Theories of enzyme action with special reference to catalysis, 22
The general nature of Proteids, 27
Classification of proteids, 29
Chemical composition of some of the more prominent proteids occurring in nature, 31
Chemical constitution of proteids, 33
The presence of hemi- and anti-groups in all typical proteids, 34
Cleavage of the albumin-molecule with dilute sulphuric acid, 34
Hydration and cleavage of albumin by the action of superheated water, with formation of atmid-albumoses, etc., 37
Action of powerful hydrolytic agents on proteid matter, 39
Initial action of pepsin-acid on proteids, 40
Scheme of the general line of proteolysis as it occurs in pepsin-digestion, with a view to the structure of the albumin-molecule, 41
Proteolysis by pepsin-acid, 44
Formation of hydrochloric acid in the gastric glands, 45
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
Sch?tzenberger'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
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