EFFECTS OF FOOD PRESERVATIVES ON THE ACTION OF DIASTASE, PANCREATIC EXTRACT AND PEPSINE.
This subject has recently received experimental study at the hands of Dr. Henry Leffman and William Beam, the results being published in the Analyst for June, 1888.
The antiseptics selected were those which have been known to be used to preserve articles of food and drink. They were salicylic acid, boric acid, sodium acid sulphite (sodium bisulphite), saccharine, beta-naphthol and alcohol.
In the following experiments a solution of arrow root starch, 30 grains to the litre, was used.
To 100 c.c. of this solution was added 0.5 c.c. of maltine diluted to 50 c.c. with water.
The figures give the proportion of antiseptic to the whole volume of liquid.
Experiments with Maltine.
| Antiseptic used. | Amount. | Fehling’s Solution reduced by the Maltose formed. |
|---|---|---|
| None. | None. | 245 cc. |
| Salicylic acid. | 1 to 500. | No sugar formed. |
| Salicylic acid. | 1 to 1,000. | No sugar formed. |
| Salicylic acid. | 1 to 20,000. | 245 cc. |
| Boric acid. | 1 to 1,000. | 245 cc. |
| Sodium bisulphite. | 1 to 1,000. | 245 cc. |
| Saccharine. | 1 to 1,000. | 18.5 cc. |
| Saccharine. | 1 to 500. | 5.6 cc. |
| Beta-Naphthol. | 1 to 1,000. | 204 cc. |
| Beta-Naphthol. | 1 to 500. | 174 cc. |
| Alcohol. | 1 to 25. | 245 cc. |
Experiments with varying amounts of diastase showed that one part of salicylic acid to 1,000 of liquid prevented the diastasic action completely. Saccharine in the proportion of 1 to 1,000 prevented the formation of sugar when the proportion of diastase was 1 to 1,000 of liquid. When the proportion of diastase was reduced to 1 in 2,000, salicylic in the proportion of 1 to 3,000 prevented the formation of sugar. It seems, then, that the weaker the diastasic solution, the more is its action hindered by salicylic acid, saccharine, etc. Sodium bisulphite has little if any power of hindering diastasic power.