The Physiology of Alimentation
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559. Bruno . Pawlow's Work ot the Digestive Glands. Trans- lated by Thompson London, 1902, p. 158.
Digitized by VjOOQIC UNIVERSITY *^ Of THE 120 PHYSIOLOGY OF ALIMENTATION.
in a way analogous to that described for the action of mal- tase on maltose.
Acid-proteinase is, like other ferments, very sensitive to temperature. At 0° C. it is scarcely active. From this point to 35° C. the velocity of its action increases progressively, attaining an optimum between 35° and 50° C. Beyond this point its a...ctivity diminishes.^ In a neutral solution the fer- ment is in a few minutes destroyed at 55° C. The presence of hydrochloric acid protects the ferment against destruction by heat, so that when present in the concentration in which the acid is found in the stomach, the ferment is destroyed only slowly until 65° C. is reached. Peptones and certain salts also have a protecting influence.^ As with other ferments, the concentration of the acid-proteinase itself in a pure solution influences the temperatiu-e at which it is most rapidly destroyed.
What to read after The Physiology of Alimentation?
You can find similar books in the "Read Also" column, or choose other free books by Fischer, Martin, 1879- to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
559. Bruno . Pawlow's Work ot the Digestive Glands. Trans- lated by Thompson London, 1902, p. 158.
Digitized by VjOOQIC UNIVERSITY *^ Of THE 120 PHYSIOLOGY OF ALIMENTATION.
in a way analogous to that described for the action of mal- tase on maltose.
Acid-proteinase is, like other ferments, very sensitive to temperature. At 0° C. it is scarcely active. From this point to 35° C. the velocity of its action increases progressively, attaining an optimum between 35° and 50° C. Beyond this point its a...ctivity diminishes.^ In a neutral solution the fer- ment is in a few minutes destroyed at 55° C. The presence of hydrochloric acid protects the ferment against destruction by heat, so that when present in the concentration in which the acid is found in the stomach, the ferment is destroyed only slowly until 65° C. is reached. Peptones and certain salts also have a protecting influence.^ As with other ferments, the concentration of the acid-proteinase itself in a pure solution influences the temperatiu-e at which it is most rapidly destroyed.
What to read after The Physiology of Alimentation?
You can find similar books in the "Read Also" column, or choose other free books by Fischer, Martin, 1879- to read onlineMoreLess
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