LECTURE I.
The general nature of Proteolytic Enzymes and of Proteids.
| 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] |
LECTURE II.
Proteolysis by pepsin-hydrochloric acid, with a consideration of the general nature of proteoses and peptones.
| 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] |
| 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.