FOOTNOTES:

While we are inclined to believe that the chemical changes attending the absorption of proteoses and peptones occur mainly in the epithelial cells of the intestinal mucosa, and that there is a direct transference of the alteration-products to the blood, there are still other views that cannot be wholly ignored. Thus, the view originally advanced by Hofmeister,221in which special stress is laid upon the functional activity of the leucocytes of the adenoid tissue surrounding the intestine, demands some consideration. The theory supposes that these cells not only have the power of taking up peptones, but also of assimilating and transforming them into the cell-protoplasm. This view being correct, it is plain that the so-absorbed proteid must pass into the circulating blood through the thoracic duct, and Hofmeister further considers it probable that the lymph-cells of the mesenteric glands can transform any absorbed peptone that may escape the leucocytes of the adenoid tissue.

In apparent harmony with this view is the fact that the leucocytes in the adenoid tissue of the intestine are greatlyincreased in number during digestion.222Furthermore, it is a well authenticated fact that the proteoses or peptones found in pus are contained in the pus-cells themselves, and not in the fluid in which the corpuscles float.223In support of the first statement, Pohl,224in his recent study of the absorption and assimilation of food-stuffs, has emphasized the marked increase in the number of white blood-corpuscles in the circulating blood after the ingestion of proteid foods, especially such as meat, Witte’s peptone, and gelatin-peptone. It is to be noted further that the increase is most marked at about the third hour after the taking of food, viz., at a time when digestive proteolysis would naturally be at its height. Moreover, the maximal increase, according to Pohl’s data, is astounding, amounting as it does in many cases to a hundred per cent. Thus, in one instance, in the case of a dog, the number of white blood-corpuscles per cubic millimetre of blood was 8,689; yet two hours after the feeding of 100 grammes of meat the number increased to 17,296 per cubic millimetre, followed six hours after by a return to the original figure.

This indicates the general tenor of Pohl’s results, which have been taken, by some physiologists at least, as confirmatory of Hofmeister’s views; the interpretation naturally being that digestive proteolysis in the alimentary tract is accompanied by a rapid production of new leucocytes in the lymph-spaces surrounding the intestine, and followed by a rapid transference of the corpuscles from their point of origin to the circulating blood, from which they gradually disappear as their material is made use of in the different parts of the body. In harmony with this view,Pohl finds that there is a much larger number of leucocytes in the blood and lymph flowing from the intestine of an animal in full digestion, than in the arterial blood coming to the intestinal tract. Further, when due consideration is given to all the circumstances attending the circulation of the blood through the abdominal organs, in connection with the great increase in the number of leucocytes during digestive proteolysis, it seems not unreasonable to suppose that some proteid matter might be transferred from the intestine to the blood during the digestive period of six or eight hours. Moreover, if Pohl’s views are correct, we see that a portion, at least, of the proteid food-product may be transformed into organized material in the body of the lymph-cell prior to its passage into the blood, thus harmonizing with the statement already made regarding the utter lack of proteoses and peptones in the blood and lymph. This obviously means an upbuilding of the ordinary products of digestive proteolysis into the living protoplasm of the leucocytes in the intestinal walls, implying, however, that the transformation is accomplished solely by the leucocytes themselves, and not by the epithelial cells of the intestine.

I have given this brief summary of Pohl’s work because it is so closely in harmony with the original views of Hofmeister, and because it offers an easy explanation of one possible way in which some of the products of digestion might perhaps pass from the intestine into the blood. I am inclined to believe, however, that the so-called digestive leucocytosis, which unquestionably does exist, is not a direct result of digestive proteolysis in general, but rather an indirect result, coming from the stimulating action of the nuclein, contained especially in animal cells. Thus, it is a significant fact, as Pohl himself reports, that wheat-bread, with its fairly large amount of proteidmatter, and which is fully capable of nourishing the animal body, fails to exert any influence on the number of leucocytes in the blood. Yet we know that the gluten and other proteids of wheat-flour are converted by digestive proteolysis into proteoses and peptones, with the same general properties as like products of animal origin.

In this connection we may note the experiments of Horbaczewski,225which show that nuclein administered to a healthy man will give rise to a very marked increase in the number of leucocytes in the blood. Thus, a few grammes of nuclein may produce as striking a condition of leucocytosis as a large amount of proteid food, due no doubt to proliferation of the lymphoid elements of all the lymphatic tissues of the body. Horbaczewski has reported that the mere injection of 0.25 gramme of nuclein, in the case of rabbits, will cause marked enlargement of the spleen, with striking karyokinetic changes. Hence, it may be assumed that whenever nuclein is set free in the body, leucocytosis may result, provided the nuclein passes into the circulation and is not decomposed immediately after its liberation.

These facts, it appears to me, offer a more consistent line of explanation of digestive leucocytosis than that advanced by Pohl. All animal foods, especially meat of various kinds and milk, contain considerable nuclein or nucleo-albumins, which, by the action of the gastric juice, are liberated and partially digested, but the nuclein is certainly not dissolved. Nucleins, however, are soluble in weak alkaline fluids, and when exposed to the action of the alkaline pancreatic juice in the intestine, are in great part dissolved. Thus,Popoff226has reported that different varieties of nuclein behave somewhat differently in the intestine, accordingto their origin. In young and tender tissues, solution of the contained nuclein through the alkaline fluids of the intestinal canal is fairly complete, while the older products are somewhat more resistant both to the pancreatic juice and to the putrefactive processes common to the intestine. However, experiments show that the greater portion of the nuclein of ordinary proteid foods is dissolved in the intestine, and absorbed as such in a practically unaltered form. Consequently, passing into the adenoid tissue surrounding the intestine, it has a marked stimulating action on the lymphoid elements, accompanied by a noticeable increase in the number of leucocytes, which are perhaps produced at the expense of a portion of the proteoses and peptones formed during proteolysis.

Thus, my interpretation of these results would lead me simply to the admission that, possibly, a portion of the products of proteolysis might pass from the intestine into the blood-current indirectly, through the bodies of the leucocytes formed in the adenoid tissue of the intestine. But even admitting this, we lack positive proof of any direct transformation of proteoses and peptones into the organized material of the white blood-corpuscles, for it may be that the above products are first transformed through other agencies into serum-albumin, or other like proteids. There are, indeed, many facts which are plainly opposed to any marked absorption and transformation of peptones by the leucocytes of the intestinal mucous membrane. Thus,Heidenhain227has severely criticised the theory on the ground that there is very little increase in the flow of lymph from the thoracic duct during absorption, and further that the small percentage of proteid matter in the chyle (about 2.0 per cent.) cannot accountfor the large amount of proteid absorbed. Further, the objection is made that the leucocytes present in the intestinal mucosa, though numerous, are wholly inadequate to assimilate any large proportion of the ingested proteid food.

Still greater stress, however, may be laid upon the fact that experimental evidence points to the conclusion that lymph-cells cannot assimilate either peptones or proteoses. Thus, quite recently,Shore228has studied the results following the introduction of a mixture of such products into the lymphatic system by secretion, by absorption, and by direct injection into a lymphatic vessel. Preliminary experiments on dogs showed that when peptone is introduced into the bile-duct it gradually appears in the lymph of the thoracic duct, consequently this method can be made use of as a means of ascertaining the fate of peptone so absorbed into the lymphatic system. The results obtained, using the ammonium sulphate method for the isolation of the peptone, showed that when peptone is injected into the bile-duct with sufficient force to overcome the low pressure under which bile is secreted, there is an increase in the rate of flow of lymph from the thoracic duct. Further, while peptone is somewhat slow in appearing in the lymph it eventually makes its appearance there, in from sixty to one hundred and forty minutes after its injection into the bile-duct. A certain amount of peptone naturally passes into the blood, but is then rapidly excreted through the urine. When, however, the renal vessels are ligatured, peptone still rapidly disappears from the blood, but then passes into the lymph, and under such circumstances can be detected in the lymph as early as thirty-eight minutes after its injection into the bile-duct. Theseresults, therefore, do not accord with the view that peptones suffer marked transformation by contact with lymph-cells, for when only three-fourths of a gramme of peptone is introduced into the bile-duct, unaltered peptone can be detected in the lymph of the thoracic duct seventy to ninety minutes after its injection.

With reference to the fate of peptone when it passes by secretion into the lymphatic system, it will be remembered thatHeidenhain229has shown that the injection of peptone into the blood may be followed by a large increase in the rate of flow of lymph. Further, the amount of solids in the lymph, especially of proteids, is considerably increased. From these and other facts, Heidenhain is led to the view that the formation of lymph is a true secretion from the blood-vessels. Shore finds that when small amounts of peptone are slowly injected into the blood, there is generally only a slight acceleration in the flow of lymph, but the clotting power of the lymph is affected in a remarkable manner. Thus, about twenty minutes after the commencement of the injection the lymph loses entirely its power of coagulating. This continues for about twenty minutes, and then, in spite of the fact that the injection is being continued, the lymph rapidly regains its power of clotting, and finally coagulates quicker and firmer than before. This peculiar action of peptone on the clotting power of lymph may frequently be observed, even when the amount of peptone present is too small to be detected with certainty by chemical methods. Thus, when peptone in small quantity is injected very slowly into the blood, the greater part of it escapes through the urine, but a small fraction, sometimes too small to actually detect, passes into the lymph and shows its presence by its peculiar influence on the clotting of the fluid.

When, on the other hand, peptone is injected rapidly into the blood, 0.3 to 0.6 gramme per kilo. during two to ten minutes, it may disappear completely from the blood in five to ten minutes after the end of the injection. In such a case, the fall of blood-pressure induced leads to more or less arrest of the renal secretion, peptone appearing in large amount in the lymph; but there is no indication of any alteration of the peptone by the lymph, or its contained leucocytes. Thus, when there is no chance for the peptone to escape from the body, as on ligation of the renal vessels, the peptone injected into the blood is rapidly thrown into the lymph, and from the lymph in the tissues of the body it is gradually carried to the thoracic duct, and then again passes into the blood; all of which shows that there is little or no transformation of the peptone by the leucocytes of the lymphatic system.

Further, by direct injection of peptone into a lymphatic vessel, Shore has shown that even so small an amount as 0.049 gramme is not assimilated or transformed by the lymph in half an hour. Consequently, we seem to have strong evidence that peptones are not prone to direct alteration of any kind by the leucocytes of the lymphatic system. Further, it would appear that the lymphoid cells of the spleen are equally unable to assimilate small amounts of peptone injected into the splenic artery. Leucocytes, then, can play no direct part in the absorption of the products of proteolysis from the intestine; the lymph is normally free from both proteoses and peptones, and the leucocytes plainly have no power to transform these bodies into other forms. They can only utilize the proteid material elaborated from the products of proteolysis by other agencies.

Plainly, proteoses and peptones in the blood and lymph are foreign substances. When present in the circulationthey give rise, as we have seen, to an increased flow of lymph and to a change in the coagulability of the blood. Further, not only is the flow of lymph augmented but there is likewise an increase in the amount of solid matter, while a corresponding decrease is noticed in the solid matter of the blood-plasma. This fact obviously gives support to the view that the increased formation of lymph after the injection of peptone is due to an active process of secretion by the endothelium cells of the capillary walls.230Further, as we have seen, peptone disappears from the blood more or less rapidly after its injection, so that it is quite possible that the loss or alteration of the coagulability of the blood may not be due to the peptone itself, but rather to an altered condition of the blood induced by the peptone. Moreover, this altered condition of the blood may be the real cause of the increased transudation, or secretion of lymph so conspicuous after the injection of peptone. Starling, however, by carefully conducted experiments on dogs finds, in conformity with Heidenhain’s views, that peptone injected into the blood exercises a direct excitatory effect on the endothelial cells, causing thereby an increased flow of lymph; the increased flow being in no way caused by the change in the blood that is simultaneously produced. Further, it would appear, according to Starling’s views, that the change in the coagulability of the blood is not due to the effect of the peptone on the endothelial cells of the blood-vessels, or at least on their lymph-producing functions. Thus, the injection of peptone may result in an action on the endothelial cells of the blood-vessels, thereby increasing the flow of lymph, or on the blood itself with a destruction or diminution of the clotting power of the blood; the tworesults being more or less independent. Further, the rapid transferences of peptone from the blood to the lymph is effected by the selective activity of the endothelial cells of the vessel-wall, and according to Starling it is probable that a preponderating part is played by the endothelial cells of the renal capillaries.

In view of all these statements, it is very evident that proteoses and peptones once outside the limits of the alimentary tract may be passed about from organ to organ and from secretion to secretion, inducing changes here and there in their course, but suffering very little change themselves. The main efforts of the system are directed to the removal of these unwelcome strangers as speedily as possible, for their marked physiological action renders them somewhat dangerous visitors.

As normal products of digestive proteolysis, they are never found beyond the limits of the gastro-intestinal canal, but undergo retrogression in their passage through the epithelial cells of the intestinal wall, being presumably converted thereby into serum-albumin,231which can be directly utilized for the nutrition of the body; a conversion which is plainly dependent upon certain inherent qualities of the living epithelial cells, and is doubtless of the nature of a dehydration.

FOOTNOTES:1See Berzelius’s Lehrbuch der Chemie, Band 9, p. 205, 4te Auflage, for an account of these early discoveries.2Tiedemann und Gmelin: Die Verdauung nach Versuchen. Heidelberg und Leipzig. 1826.3Traité analytique de la Digestion. Paris, 1842.4Bulletin de la Société des Naturalistes de Moscou, vol. 16. 1842.5Archiv für physiol. Heilkunde, vol. 8. 1849.6Lecons de Physiologie de la Digestion. Paris, 1867.7Die Verdauungssäfte.8Physiologie der Verdauung. Würzburg, 1834.9Ueber das Wesen der Verdauungsprocesse. Müller’s Archiv, 1836, p. 9010Zur Kenntniss d. Verdanuung. Breslau, 1839.11Magenerweichung der Säuglinge. Stuttgart und Tübingen, 1846.12Lehmann’s Lehrbuch d. physiol. Chem., Band 2, p. 41, 2te Auflage.13Lehrbuch der Chemie, Band 9, p. 209.14Canstatt’s Jahresbericht d. Pharm., 1846, p. 163.15Lehmann’s Physiologische Chemie, Band 2, p. 318.16Archiv f. d. Holländ. Beitr., 2, 1858.17Zeitschr. f. rat. Med., Band 7, 8, 10 und 14.18Sur une Fonction peu connue du Pancréas: La digestion des aliments azotés. Paris, 1857–58.19Verdauung der Eiweisskörper durch den pankreatischen Saft. Zeitschr. f. rat. Med., 3d ser., Band 7, p. 17. 1859.20Virchow’s Archiv, Band 25, p. 267. 1862.21Ibid., Band 39, p. 130. 1867.22Proceedings of the Royal Society, vol. 32, p. 20; On the Histology and Physiology of the Pepsin-forming Glands.23Langley and Edkins: Pepsinogen and Pepsin. Journal of Physiology, vol. 7, p. 394.24Pflüger’s Archiv f. Physiol., Band 39, p. 68.25Journal of Physiol., vol. 7, p. 400.26Pflüger’s Archiv f. Physiol., Band 13, p. 422.27Ueber den Rückschlag des Trypsins zu Zymogen unter dem Einfluss der Kohlenoxydvergiftungen. Pflüger’s Archiv f. Physiol., Band 30, p. 308.28Ueber den Einfluss der Milz auf die Bildung des Trypsins. Pflüger’s Archiv f. Physiol., Band 30, p. 295.29Zeitschr. f. Biol., Band 22, p. 428.30Gamgee’s Physiological Chemistry of the Animal Body, vol. 2, p. 4. 1893.31Ueber die chemische Natur der ungeformten Fermente. Pflüger’s Archiv f. Physiol., Band 27, p. 203.32Sheridan Lea: Chemical Basis of the Animal Body, p. 55.33Sur la papaine: Contribution à l’histoire des ferments solubles, Comptes Rendus, Tome 90, p. 1379.Ibid., Tome 91, p. 787.34On the Proteolytic Action of Bromelin, the Ferment of Pineapple Juice. Journal of Physiol., vol. 15, p. 249.35The Nature of Papain, etc. Journal of Physiol., vol. 6, p. 336.36Das Verhalten der Verdauungsenzyme bei Temperaturerhöhungen. Zeitschr. f. Biol., Band 28, p. 4937Chittenden and Stewart: Studies in Physiol. Chem., Yale University. Vol. 3, p. 64.38Chittenden and Allen,Ibid., vol. 1, p. 76.39Chittenden and Cummins,Ibid., vol. 1, p. 112.40Ueber den Einfluss des Chloroforms auf die Pepsinverdauung, Virchow’s Archiv, Band 130, p. 497.41Der Einfluss des Chloroforms auf die künstliche Pepsinverdauung, Ibid., Band 134, p. 519.42Theorie der Gährung. München, 1879.43Die Lehre von den chem. Fermenten. Heidelberg, 1882.44Quoted from Gamgee’s Physiological Chemistry of the Animal Body, vol. 2, p. 7.45Chittenden and Meara. A study of the primary products resulting from the action of superheated water on coagulated egg-albumin. Journal of Physiol., vol. 15, p. 501.46Chemical News, vol. 46, p. 151.47Bericht. d. Deutsch. chem. Gesellsch., Band 18, p. 1890.48Compare L. de Jager, Erklärungsversuch über die Wirkungsart der ungeformten Fermente, Virchow’s Archiv, Band 121, p. 182. Also Chandelon: Bulletin de l’Academie Royale de Méd. de Belgique, 1887, 1, p. 289.49See Drechsel: Der Abbau der Eiweisstoffe. Du Bois Reymond’s Archiv f. Physiol., 1891, p. 248.50Die Einheit der Proteinstoffe. Historische u. experimentelle Untersuchungen, by L. Morokhowetz.51Used in the generic sense; the proteoses including albumoses, globuloses, myosinoses, elastoses, etc., and the peptones the peptone-products formed in the digestion of any or all proteids.52Not completely insoluble in saturated NaCl solution.53In blood-fibrin we have a good illustration of the fact that these divisions are not absolutely exact, since this form of proteid matter, for example, is somewhat soluble in dilute acids and in salt solutions, although requiring a long time for marked solution.54Jahresbericht f. Thierchemie, Band 11, p. 19.55Studies in Physiol. Chemistry, Yale Univer., vol. 2, p. 126.56Zeitschr. physiol. Chem., Band 9, p. 463.57Amer. Chemical Journal, vols. 13 and 14.58Ibid., vol. 15, p. 379.59Zeitschr. f. Biol., Band 19, p. 198.60Amer. Chemical Journal, vol. 14, p. 629.61Not hitherto published.62Journal of Physiology, vol. 11, p. 435.63Amer. Chemical Journal, vol. 14, p. 662.64Studies in Physiol. Chemistry, Yale University, vol. 3, p. 115.65Fourteenth Annual Report Conn. Ag. Exp. Sta., 1890; 2d paper, Amer. Chemical Journal, vol. 14, p. 212.66Pflüger’s Archiv f. Physiol., Band 22, p. 489.67Ibid., Band 22, p. 479.68Hoppe-Seyler’s Med. Chem. Untersuch, p. 189.69Hoppe-Seyler’s Chem. Analyse, 6th auflage, p. 275.70Pflüger’s Archiv f. Physiol., Band 36. p. 392.71Zeitschr. f. physiol. Chem., Band 12. p. 185.72Jahresbericht f. Thierchemie, Band 18, p. 219.73Pflüger’s Archiv f. Physiol., Band 13, p. 469.74Hoppe-Seyler’s Med. Chem. Untersuch, p. 489.75Zeitschr. f. physiol. Chem., Band 7, p. 269.76Studies in Physiol. Chemistry, Yale University, vol. 2, p. 172.77Du Bois Reymond’s Archiv f. Physiol., 1892, p. 170.78Journal of Physiology, vol. 12. p. 23.79Studies in Physiol. Chemistry, Yale University, vol. 3, p. 19; also Zeitschr. f. Biol., Band 25, p. 368.80Zeitschr. f. physiol. Chem., Band 18, p. 491.81Zeitschr. f. Biol., Band 26, p. 304.82Ibid., p. 301.83Jahresbericht f. Thierchemie, Band 22, p. 15.84Recherches sur l’albumine et les matières albuminoides. Bulletin de la Société chimique de Paris, vols. 23 and 24.85Kühne: Weitere Mittheilungen über Verdauungsenzyme und die Verdauung der Albumine. Verhandl. d. Naturhist. Med. Ver. zu Heidelberg, Band 1, p. 236.86Kühne und Chittenden: Ueber die nächsten Spaltungsproducte der Eiweisskörper. Zeitschr. f. Biol., Band 19, p. 159.87Kühne und Chittenden: Zeitschr. f. Biol., Band 19, pp. 167 and 178.88Chittenden and Meara: A Study of the Primary Products Resulting from the Action of Superheated Water on Coagulated Egg-albumin. Journal of Physiology, vol. 15, p. 501.89Compare Neumeister’s experiments on blood-fibrin. Ueber die nächste Einwirkung gespannte Wasserdämpfe auf Proteine und über eine Gruppe eigenthümlicher Eiweisskörper und Albumosen. Zeitschr. f. Biol., Band 26, p. 57.90Compare Krukenberg, Sitzungsberichte der Jenaischen Gesellschaft für Medicin, etc. 1886.91Hlasiwetz und Habermann, Ann. Chem. u. Pharm., Band 169, p. 150. Also Drechsel, Du Bois-Reymond’s Archiv f. Physiol., 1891, p. 255.92Kühne und Chittenden: Ueber Albumosen, Zeitschr. f. Biol., Band 20, p. 11.93Zur Kentniss der Albumosen, Zeitschr. f. Biol., Band 23, p. 391.94Die Magenverdauung im chlorhunger. Zeitschr. f. physiol. Chem., Band 10, p. 522.95Untersuchungen über die Quelle der Magensaftsäure. Annalen d. Chem. u. Pharm., Band 173, p. 227.96Physiological Chemistry of the Animal Body, vol. 2, p. 113.97Studien über chemische Processe in der Magenschleimhaut. Pflüger’s Archiv f. Physiol., Band 50, p. 25. Neue Untersuchungen über das Lecithalbumin. Liebermann, Ibid., Band 54, p. 573.98See discussion by Plósz and Liebermann in Jahresbericht für Thierchemie, Band 22, p. 260.99Chittenden and H. E. Smith: Studies in Physiol. Chem., Yale Univer., vol. i., p. 18.100Compare F. O. Cohn: Ueber die Einwirkung des künstlichen Magensaftes auf Essigsäure-und Milchsäuregährung. Zeitschr. f. physiol. Chem., Band 14, p. 74.101See especially Gillespie: Gastric Digestion of Proteids. Journal of Anat. and Physiol., vol. 27, p. 207.102Loc. cit.103Beiträge zur Methodik der quantitativen Salzsäurebestimmung im Mageninhalt. Zeitschr. f. physiol. Chem., Band 17, p. 93.104Compare Blum: Ueber die Salzsäurebindung bei künstlicher Verdauung. Zeitschr. f. klin. Medicin, Band 21, p. 558.105See Sansoni: Beitrag zur kenntniss des Verhaltens der Salzsäure zu den Eiweisskörpern in Bezug auf die Chemische Untersuchung des Magensaftes. Berliner klin. Wochenschrift, 1893, Nos. 42 and 43.106See Gillespie: On the Gastric Digestion of Proteids. Journal of Anatomy and Physiology, vol. 27, p. 209.107Le suc gastrique chez l’homme et les animaux, ses propriétés chimiques et biologiques. Paris, 1878.108Zeitschr. f. klin. Medicin, Band 14, Heft 1 and 2.109Ueber den Begriff der freien und gebundenen Salzsäure im Magensaft. Virchow’s Archiv, Band 122, p. 235.110Rosenheim: Centralbl. f. klin. Medicin, 1891, No. 39. F. A. Hofman, ibid., No. 42.111Ueber die Bindung der Salzsäure durch Amidosäuren. Virchow’s Archiv, Band 127, p. 501.112Virchow’s Archiv, Band 128, p. 408.113Zeitschr. f. klin. Medicin, Band 21, p. 558.114Physiologische und Pathologische Chemie, p. 153.115Ueber die Einwirkung des künstlichen Magensaftes auf Essigsäure-und Milchsäure gährung. Zeitschr. f. physiol. Chemie, Band 14, p. 75. See also Hirschfeld: Pflüger’s Archiv f. Physiol., Band 47, p. 510.116Chittenden and Allen: Influence of Various Inorganic and Alkaloidal Salts on the Proteolytic Action of Pepsin-Hydrochloric Acid. Studies in Physiol. Chem., Yale University, vol. 1, pp. 91, 94.117Saturated with sodium chloride.118Erfahrungen über Albumosen und Peptone. Zeitschr. f. Biol., Band 29, p. 2.119Kühne and Chittenden: Peptones. Studies in Physiol. Chem., Yale University, vol. 2, p. 14.120Ueber die chemische Zusammensetzung und physiologische Bedeutung der Peptone. Pflüger’s Archiv f. Physiol., Band 9, p. 585.121Ueber die chemische Natur des Peptones und sein Verhältniss zum Eiweiss. Zeitschr. f. physiol. chem., Band 1, p. 277.122De la Nature et du rôle physiologique des peptones. Paris, 1878.123Globulin and Globuloses. Studies in Physiol. Chem. Yale University, vol. ii., p. 1.124Kühne and Chittenden: Zeitschr. f. Biol., Band 20, p. 40.125Kühne and Chittenden: Studies in Physiol. Chem., Yale Univer., vol. ii., p. 40.126Kühne and Chittenden: Studies in Physiol. Chem., Yale Univer., vol. ii, p. 12.127Chittenden and Bolton:Ibid., vol. ii, p. 153.128Kühne and Chittenden: Zeitschr. f. Biol., Band 19, p. 201.129Chittenden: Studies in Physiol. Chem., Yale Univer., vol. iii., p. 80.130Chittenden and Painter:Ibid., vol. ii., p. 195.131Kühne and Chittenden:Ibid., vol. iii, p. 147.132Chittenden and Hart: Studies in Physiol. Chem., Yale Univer., vol. iii, p. 37.133Chittenden and Solley: Journal of Physiol., vol. xii, p. 33.134Chittenden and Hartwell:Ibid., vol. xi, p. 441.135Chittenden and Mendel:Ibid., vol. xvii, p. 48.136Formerly called gluten-casein, and the products gluten-caseoses. Chittenden and E. E. Smith: Journal of Physiol., vol. xi, p. 420.137Chittenden and Williams: Not heretofore published.138Recherches sur la constitution chimique des peptones. Comptes Rendus, vol. 115, p. 208.139Chittenden and Hartwell: The Relative Formation of Proteoses and Peptones in Gastric Digestion. Journal of Physiol., vol. xii, p. 12.140Chittenden and Hartwell, loc. cit., p. 22.141Chittenden and Amerman: A Comparison of Artificial and Natural Gastric Digestion, together with a Study of the Diffusibility of Proteoses and Peptones. Journal of Physiol., vol. xiv, p. 483.142Erfahrungen über Albumosen und Peptone. Zeitschr. f. Biol., Band 29, p. 20.143Osmosis Experiments with Living and Dead Membranes. Journal of Physiol., vol. xi, p. 312.144Journal of Physiol., vol. xi, p. 240.145Ueber Resorption und Secretion im Magen, und deren Beeinflussung durch Arzneimittel. Zeitschr. f. Biol., Band 29, p. 277.146Journal of Physiology, vol. xiv., p. 501.147Bunge’s Physiologische und Pathologische Chemie, p. 152.148Ueber die Verdauung nach der Ausschaltung des Magens. Du Bois-Reymond’s Archiv f. Physiol, 1883, p. 89.149Une observation de chien sans estomac. Comptes Rendus hebd. de la Société de Biologie, December 1, 1893.150Beiträge zur Kenntniss des Peptons und seiner physiologischen Bedeutung. Du Bois-Reymond’s Archiv f. Physiol., 1880, p. 33.151Das Verhalten des Peptons und Tryptons gegen Blut und Lymphe. Ibid., 1881, p. 277.152On the Physiological Action of Peptones and Albumoses. Journal of Physiol., vol. 7, p. 283.153Ott and Collmar: Pyrexial Agents, Albumose, Peptone, and Neurin. Journal of Physiol., vol. 8, p. 218.154Neumeister: Ueber die Einführung der Albumosen und Peptone in den Organismus. Zeitschr. f. Biol., Band 24, p. 284.155Zeitschr. f. Biol., Band 24, p. 287.156Ibid., p. 284.157Untersuchungen über den Pepsin-fermentgehalt des normalen und pathologischen Harnes. Zeitschr. f. Biol., Band 25, p. 208.158Versuche über Schutzimpfung auf chemischem Wege. Du Bois-Reymond’s Archiv f. Physiol., 1888, p. 527.159British Med. Journal, October, 1889.160Proceed. Royal Society, 1890, vol. 48, p. 78.161Untersuchungen über Bacteriengifte. Berlin, klin. Wochenschrift, 1890, p. 241 and 268.162Ueber die Bereitung des Malleins und seine Bestandtheile. Abstract in Jahresbericht f. Thierchemie, Band 22, p. 634.163Journal of Physiology, vol. 12, p. 9.164Deutsche med. Wochenschrift, 1891, p. 1180.165Ibid.166Chittenden: On the Proteolytic Action of Bromelin, the Ferment of Pineapple Juice. Journal of Physiology, vol. 13, p. 303.167Weitere Untersuchungen über die Proteine des Tuberculins. Zeitschr. f. Biol., Band 30, p. 221.168Chittenden and Cummins: Studies in Physiol. Chem., Yale University, vol. i., p. 135.169Mays: Untersuchungen aus d. physiol. Institute d. Universität Heidelberg, Band iii., p. 378; also Langley: On the Destruction of Ferments in the Alimentary Canal, Journal of Physiology, vol. iii., p. 263.170R. Neumeister: zur Kenntniss der Albumosen. Zeitschr. f. Biol. Band 23, p. 378.171Jac. G. Otto: Beiträge zur Kenntniss der Umwandlung von Eiweissstoffen durch Pancreas-ferment. Zeitschrift f. physiol. Chem., Band 8, p. 129.172Kühne and Chittenden: Studies in Physiol. Chem. Yale Univer., vol. ii., p. 40.173J. Otto: Zeitschr. f. physiol. Chem., Band 8, p. 146.174Kühne and Chittenden: Zeitschr. f. Biol., Band 19, p. 196.175Chittenden: Studies in Physiol. Chem. Yale Univer., vol. iii., p. 101.176Chittenden and Goodwin: Journal of Physiol., vol. xii., p. 34.177Chittenden and Goodwin: Journal of Physiol., vol. xii., p. 36.178Kühne und Chittenden: Ueber die nächsten Spaltungsproducte der Eiweisskörper. Zeitschr. f. Biol., Band 19, p. 196.179Verbreitung der Asparaginsäure und Glutaminsäure unter den Zersetzungs-producten der Proteinstoffe. Journal f. prakt. Chemie, Band 3, p. 314.180Ueber die Proteinstoffe. Liebig’s Annalen, Band 159, p. 304.181Ueber die chemischen Eigenschaften des Reticulirten Gewebes. Habilitationschrift. Leipzig, 1892.182Bildung von Asparaginsäure bei der Pancreas-Verdauung. Bericht. d. Deutsch. chem. Gesellsch., Band 7, p. 1050.183Asparaginsäure, ein Product der künstlichen Verdauung von Kleber durch die Pancreas-Drüse. Zeitschr. f. Biol., Band 11, p. 198.184Der Abbau der Eiweissstoffe. Du Bois-Reymond’s Archiv. f. Physiol., p. 248. 1891.185Zur Kenntniss der Spaltungsproducte des Caseins.Ibid., p. 254. 1891.186Ueber neue Spaltungsproducte des Leimes.Ibid., p. 265. 1891.187Zur Kenntniss der Spaltungsproducte der Eiweisskörper.Ibid., p. 270. 1891.188Zur Kenntniss der Producte der tryptischen Verdauung des Fibrins.Ibid., p. 273. 1891.189Drechsel: Ueber die Bildung von Harnstoff aus Eiweiss. Du Bois-Reymond’s Archiv f. Physiol., p. 261. 1891.190Ueber das beim tiefen Zerfall der Eiweisskörper entstehende Proteinochromogen, den die Bromreaction gebenden Körper. Zeitschr. f. Biol., Band 26, p. 521.191Bildung von Ammoniak bei der Pancreasverdauung von Fibrin. Zeitschr. f. physiol. Chem., Band 10, p. 302.192Bildung von Ammoniak bei Pancreasverdauung von Fibrin. Zeitschr. f. Biol., Band 24, p. 261.193Untersuchungen über die Verdauung der Eiweisskörper. Du Bois-Reymond’s Archiv f. Physiol., 1879, p. 39.194A Comparative Study of Artificial and Natural Digestions. Journal of Physiology, vol. xi, p. 226.195E. Salkowski: Weitere Beiträge zur Theorie der Harnstoffbildung. Zeitschr. f. Physiol. Chem., Band 4, pp. 55 and 100.196W. Salomon: Ueber die Vertheilung der Ammoniaksalze im thierischen Organismus und über den Ort der Harnstoffbildung. Virchow’s Archiv, Band 97, p. 149.197Journal of Physiology, vol. xi, p. 255.198Lea: loc. cit.199Ueber die Aufsaugung im Dick und Dünndarm, Zeitschr. f. Biol., Band 5, p. 562.200Ueber den Nährwerth der Eierklystiere, Arch. f. klin. Med., Band 47, p. 495.201Eichhorst: Ueber die Resorption der Albuminate im Dickdarm, Pflüger’s Archiv f. Physiol., Band 4, p. 570.202Zur Physiologie der Eiweissresorption und zur Lehre von den Peptonen, Zeitschr. f. Biol., Band 27, p. 309.203Neumeister: Sitzungsber. der Physik. med. Gesellsch. zu Würzburg, 1889, p. 73.204F. Klug: Pflüger’s Archiv f. Physiol., Band 48, p. 122.205Virchow’s Archiv, Band 30, p. 593.206J. S. Edkins: The Absorption of Water in the Alimentary Canal. Journal of Physiol., vol. 13, p. 445.207Franz Hofmeister: Ueber das Schicksal des Peptons im Blute, Zeitschr. f. physiol. Chem., Band 5, p. 125.208Ueber den Nährwerth einiger Verdauungsproducte des Eiweisses, Pflüger’s Archiv f. Physiol., Band 37, p. 301.209Compare Hildebrandt, Zur Frage nach dem Nährwerth der Albumosen, Zeitschr. f. physiol. Chem., Band 18, p. 120.210Ueber die Einführhrung der Albumosen und Peptone in den Organismus, Zeitschr. f. Biol., Band 24, p. 277.211Rohmann: Ueber Secretion und Resorption im Dünndarm, Pflüger’s Archiv f. Physiol., Band 41, p. 440.212Du Bois-Reymond’s Archiv f. Physiol., p. 33, 1880.213Salvioli: Eine neue Methode für die Untersuchung der Functionen des Dünndarms, Du Bois-Reymond’s Archiv f. Physiol., 1880. Supplement Band, p. 112. Neumeister: Zur Physiologie der Eiweissresorption und zur Lehre von den Peptonen, Zeitschr. f. Biol., Band 27, p. 324.214Chittenden and Lambert: Studies in Physiol. Chem., Yale Univer., vol. i., p. 171.215Neumeister: Zeitschr. f. Biol., Band 27, p. 332.216On the Fate of Peptone in the Lymphatic System, Journal of Physiol., vol. xi., p. 528.217Ueber Peptone und Ernährung mit denselben, Pflüger’s Archiv f. Physiol., Band 10, p. 536.218Zur Umwandlung des Peptons durch die Leber,Ibid., Band 37, p. 325.219Hildebrandt: Zur Frage nach dem Nährwerth der Albumosen, Zeitschr. f. physiol. Chem., Band 18, p. 180.220On the Transformation of Maltose to Dextrose, Journal of Physiol., vol. xv, p. 421.221Zeitschr. f. physiol. Chem., Band 4.222Arch. f. Exp. Pathol. u. Pharm., Band 20 and Band 22.223Zeitschr. f. physiol. Chem., Band 4, p. 268.224Arch. f. Exp. Pathol. u. Pharm., Band 25, p. 31.225Monatshefte f. Chemie, Band 12, p. 246.226Ueber die Einwirkung von Eiweissverdauenden Fermenten auf die Nucleinstoffe, Zeitschr. f. physiol. Chem., Band 18, p. 533.227Beiträge zur Histologie und Physiologie des Dünndarms, Pflüger’s Archiv f. Physiol, Band 43, Supplement Heft.228On the Fate of Peptone in the Lymphatic System, Journal of Physiol., vol. xi., p. 528.229Versuche und Fragen zur Lehre von der Lymphbildung, Pflüger’s Archiv f. Physiol., Band 49, p. 252.230Starling: Contributions to the Physiology of Lymph Secretion, Journal of Physiol., vol. xiv, p. 131.231See Kronecker and Popoff: Ueber die Bildung von Serumalbumin im Darmkanale, Du Bois-Reymond’s Archiv f. Physiol., 1887, p. 345. Also Nadine Popoff, Zeitschr. f. Biol., Band 25, p. 427.

1See Berzelius’s Lehrbuch der Chemie, Band 9, p. 205, 4te Auflage, for an account of these early discoveries.

2Tiedemann und Gmelin: Die Verdauung nach Versuchen. Heidelberg und Leipzig. 1826.

3Traité analytique de la Digestion. Paris, 1842.

4Bulletin de la Société des Naturalistes de Moscou, vol. 16. 1842.

5Archiv für physiol. Heilkunde, vol. 8. 1849.

6Lecons de Physiologie de la Digestion. Paris, 1867.

7Die Verdauungssäfte.

8Physiologie der Verdauung. Würzburg, 1834.

9Ueber das Wesen der Verdauungsprocesse. Müller’s Archiv, 1836, p. 90

10Zur Kenntniss d. Verdanuung. Breslau, 1839.

11Magenerweichung der Säuglinge. Stuttgart und Tübingen, 1846.

12Lehmann’s Lehrbuch d. physiol. Chem., Band 2, p. 41, 2te Auflage.

13Lehrbuch der Chemie, Band 9, p. 209.

14Canstatt’s Jahresbericht d. Pharm., 1846, p. 163.

15Lehmann’s Physiologische Chemie, Band 2, p. 318.

16Archiv f. d. Holländ. Beitr., 2, 1858.

17Zeitschr. f. rat. Med., Band 7, 8, 10 und 14.

18Sur une Fonction peu connue du Pancréas: La digestion des aliments azotés. Paris, 1857–58.

19Verdauung der Eiweisskörper durch den pankreatischen Saft. Zeitschr. f. rat. Med., 3d ser., Band 7, p. 17. 1859.

20Virchow’s Archiv, Band 25, p. 267. 1862.

21Ibid., Band 39, p. 130. 1867.

22Proceedings of the Royal Society, vol. 32, p. 20; On the Histology and Physiology of the Pepsin-forming Glands.

23Langley and Edkins: Pepsinogen and Pepsin. Journal of Physiology, vol. 7, p. 394.

24Pflüger’s Archiv f. Physiol., Band 39, p. 68.

25Journal of Physiol., vol. 7, p. 400.

26Pflüger’s Archiv f. Physiol., Band 13, p. 422.

27Ueber den Rückschlag des Trypsins zu Zymogen unter dem Einfluss der Kohlenoxydvergiftungen. Pflüger’s Archiv f. Physiol., Band 30, p. 308.

28Ueber den Einfluss der Milz auf die Bildung des Trypsins. Pflüger’s Archiv f. Physiol., Band 30, p. 295.

29Zeitschr. f. Biol., Band 22, p. 428.

30Gamgee’s Physiological Chemistry of the Animal Body, vol. 2, p. 4. 1893.

31Ueber die chemische Natur der ungeformten Fermente. Pflüger’s Archiv f. Physiol., Band 27, p. 203.

32Sheridan Lea: Chemical Basis of the Animal Body, p. 55.

33Sur la papaine: Contribution à l’histoire des ferments solubles, Comptes Rendus, Tome 90, p. 1379.Ibid., Tome 91, p. 787.

34On the Proteolytic Action of Bromelin, the Ferment of Pineapple Juice. Journal of Physiol., vol. 15, p. 249.

35The Nature of Papain, etc. Journal of Physiol., vol. 6, p. 336.

36Das Verhalten der Verdauungsenzyme bei Temperaturerhöhungen. Zeitschr. f. Biol., Band 28, p. 49

37Chittenden and Stewart: Studies in Physiol. Chem., Yale University. Vol. 3, p. 64.

38Chittenden and Allen,Ibid., vol. 1, p. 76.

39Chittenden and Cummins,Ibid., vol. 1, p. 112.

40Ueber den Einfluss des Chloroforms auf die Pepsinverdauung, Virchow’s Archiv, Band 130, p. 497.

41Der Einfluss des Chloroforms auf die künstliche Pepsinverdauung, Ibid., Band 134, p. 519.

42Theorie der Gährung. München, 1879.

43Die Lehre von den chem. Fermenten. Heidelberg, 1882.

44Quoted from Gamgee’s Physiological Chemistry of the Animal Body, vol. 2, p. 7.

45Chittenden and Meara. A study of the primary products resulting from the action of superheated water on coagulated egg-albumin. Journal of Physiol., vol. 15, p. 501.

46Chemical News, vol. 46, p. 151.

47Bericht. d. Deutsch. chem. Gesellsch., Band 18, p. 1890.

48Compare L. de Jager, Erklärungsversuch über die Wirkungsart der ungeformten Fermente, Virchow’s Archiv, Band 121, p. 182. Also Chandelon: Bulletin de l’Academie Royale de Méd. de Belgique, 1887, 1, p. 289.

49See Drechsel: Der Abbau der Eiweisstoffe. Du Bois Reymond’s Archiv f. Physiol., 1891, p. 248.

50Die Einheit der Proteinstoffe. Historische u. experimentelle Untersuchungen, by L. Morokhowetz.

51Used in the generic sense; the proteoses including albumoses, globuloses, myosinoses, elastoses, etc., and the peptones the peptone-products formed in the digestion of any or all proteids.

52Not completely insoluble in saturated NaCl solution.

53In blood-fibrin we have a good illustration of the fact that these divisions are not absolutely exact, since this form of proteid matter, for example, is somewhat soluble in dilute acids and in salt solutions, although requiring a long time for marked solution.

54Jahresbericht f. Thierchemie, Band 11, p. 19.

55Studies in Physiol. Chemistry, Yale Univer., vol. 2, p. 126.

56Zeitschr. physiol. Chem., Band 9, p. 463.

57Amer. Chemical Journal, vols. 13 and 14.

58Ibid., vol. 15, p. 379.

59Zeitschr. f. Biol., Band 19, p. 198.

60Amer. Chemical Journal, vol. 14, p. 629.

61Not hitherto published.

62Journal of Physiology, vol. 11, p. 435.

63Amer. Chemical Journal, vol. 14, p. 662.

64Studies in Physiol. Chemistry, Yale University, vol. 3, p. 115.

65Fourteenth Annual Report Conn. Ag. Exp. Sta., 1890; 2d paper, Amer. Chemical Journal, vol. 14, p. 212.

66Pflüger’s Archiv f. Physiol., Band 22, p. 489.

67Ibid., Band 22, p. 479.

68Hoppe-Seyler’s Med. Chem. Untersuch, p. 189.

69Hoppe-Seyler’s Chem. Analyse, 6th auflage, p. 275.

70Pflüger’s Archiv f. Physiol., Band 36. p. 392.

71Zeitschr. f. physiol. Chem., Band 12. p. 185.

72Jahresbericht f. Thierchemie, Band 18, p. 219.

73Pflüger’s Archiv f. Physiol., Band 13, p. 469.

74Hoppe-Seyler’s Med. Chem. Untersuch, p. 489.

75Zeitschr. f. physiol. Chem., Band 7, p. 269.

76Studies in Physiol. Chemistry, Yale University, vol. 2, p. 172.

77Du Bois Reymond’s Archiv f. Physiol., 1892, p. 170.

78Journal of Physiology, vol. 12. p. 23.

79Studies in Physiol. Chemistry, Yale University, vol. 3, p. 19; also Zeitschr. f. Biol., Band 25, p. 368.

80Zeitschr. f. physiol. Chem., Band 18, p. 491.

81Zeitschr. f. Biol., Band 26, p. 304.

82Ibid., p. 301.

83Jahresbericht f. Thierchemie, Band 22, p. 15.

84Recherches sur l’albumine et les matières albuminoides. Bulletin de la Société chimique de Paris, vols. 23 and 24.

85Kühne: Weitere Mittheilungen über Verdauungsenzyme und die Verdauung der Albumine. Verhandl. d. Naturhist. Med. Ver. zu Heidelberg, Band 1, p. 236.

86Kühne und Chittenden: Ueber die nächsten Spaltungsproducte der Eiweisskörper. Zeitschr. f. Biol., Band 19, p. 159.

87Kühne und Chittenden: Zeitschr. f. Biol., Band 19, pp. 167 and 178.

88Chittenden and Meara: A Study of the Primary Products Resulting from the Action of Superheated Water on Coagulated Egg-albumin. Journal of Physiology, vol. 15, p. 501.

89Compare Neumeister’s experiments on blood-fibrin. Ueber die nächste Einwirkung gespannte Wasserdämpfe auf Proteine und über eine Gruppe eigenthümlicher Eiweisskörper und Albumosen. Zeitschr. f. Biol., Band 26, p. 57.

90Compare Krukenberg, Sitzungsberichte der Jenaischen Gesellschaft für Medicin, etc. 1886.

91Hlasiwetz und Habermann, Ann. Chem. u. Pharm., Band 169, p. 150. Also Drechsel, Du Bois-Reymond’s Archiv f. Physiol., 1891, p. 255.

92Kühne und Chittenden: Ueber Albumosen, Zeitschr. f. Biol., Band 20, p. 11.

93Zur Kentniss der Albumosen, Zeitschr. f. Biol., Band 23, p. 391.

94Die Magenverdauung im chlorhunger. Zeitschr. f. physiol. Chem., Band 10, p. 522.

95Untersuchungen über die Quelle der Magensaftsäure. Annalen d. Chem. u. Pharm., Band 173, p. 227.

96Physiological Chemistry of the Animal Body, vol. 2, p. 113.

97Studien über chemische Processe in der Magenschleimhaut. Pflüger’s Archiv f. Physiol., Band 50, p. 25. Neue Untersuchungen über das Lecithalbumin. Liebermann, Ibid., Band 54, p. 573.

98See discussion by Plósz and Liebermann in Jahresbericht für Thierchemie, Band 22, p. 260.

99Chittenden and H. E. Smith: Studies in Physiol. Chem., Yale Univer., vol. i., p. 18.

100Compare F. O. Cohn: Ueber die Einwirkung des künstlichen Magensaftes auf Essigsäure-und Milchsäuregährung. Zeitschr. f. physiol. Chem., Band 14, p. 74.

101See especially Gillespie: Gastric Digestion of Proteids. Journal of Anat. and Physiol., vol. 27, p. 207.

102Loc. cit.

103Beiträge zur Methodik der quantitativen Salzsäurebestimmung im Mageninhalt. Zeitschr. f. physiol. Chem., Band 17, p. 93.

104Compare Blum: Ueber die Salzsäurebindung bei künstlicher Verdauung. Zeitschr. f. klin. Medicin, Band 21, p. 558.

105See Sansoni: Beitrag zur kenntniss des Verhaltens der Salzsäure zu den Eiweisskörpern in Bezug auf die Chemische Untersuchung des Magensaftes. Berliner klin. Wochenschrift, 1893, Nos. 42 and 43.

106See Gillespie: On the Gastric Digestion of Proteids. Journal of Anatomy and Physiology, vol. 27, p. 209.

107Le suc gastrique chez l’homme et les animaux, ses propriétés chimiques et biologiques. Paris, 1878.

108Zeitschr. f. klin. Medicin, Band 14, Heft 1 and 2.

109Ueber den Begriff der freien und gebundenen Salzsäure im Magensaft. Virchow’s Archiv, Band 122, p. 235.

110Rosenheim: Centralbl. f. klin. Medicin, 1891, No. 39. F. A. Hofman, ibid., No. 42.

111Ueber die Bindung der Salzsäure durch Amidosäuren. Virchow’s Archiv, Band 127, p. 501.

112Virchow’s Archiv, Band 128, p. 408.

113Zeitschr. f. klin. Medicin, Band 21, p. 558.

114Physiologische und Pathologische Chemie, p. 153.

115Ueber die Einwirkung des künstlichen Magensaftes auf Essigsäure-und Milchsäure gährung. Zeitschr. f. physiol. Chemie, Band 14, p. 75. See also Hirschfeld: Pflüger’s Archiv f. Physiol., Band 47, p. 510.

116Chittenden and Allen: Influence of Various Inorganic and Alkaloidal Salts on the Proteolytic Action of Pepsin-Hydrochloric Acid. Studies in Physiol. Chem., Yale University, vol. 1, pp. 91, 94.

117Saturated with sodium chloride.

118Erfahrungen über Albumosen und Peptone. Zeitschr. f. Biol., Band 29, p. 2.

119Kühne and Chittenden: Peptones. Studies in Physiol. Chem., Yale University, vol. 2, p. 14.

120Ueber die chemische Zusammensetzung und physiologische Bedeutung der Peptone. Pflüger’s Archiv f. Physiol., Band 9, p. 585.

121Ueber die chemische Natur des Peptones und sein Verhältniss zum Eiweiss. Zeitschr. f. physiol. chem., Band 1, p. 277.

122De la Nature et du rôle physiologique des peptones. Paris, 1878.

123Globulin and Globuloses. Studies in Physiol. Chem. Yale University, vol. ii., p. 1.

124Kühne and Chittenden: Zeitschr. f. Biol., Band 20, p. 40.

125Kühne and Chittenden: Studies in Physiol. Chem., Yale Univer., vol. ii., p. 40.

126Kühne and Chittenden: Studies in Physiol. Chem., Yale Univer., vol. ii, p. 12.

127Chittenden and Bolton:Ibid., vol. ii, p. 153.

128Kühne and Chittenden: Zeitschr. f. Biol., Band 19, p. 201.

129Chittenden: Studies in Physiol. Chem., Yale Univer., vol. iii., p. 80.

130Chittenden and Painter:Ibid., vol. ii., p. 195.

131Kühne and Chittenden:Ibid., vol. iii, p. 147.

132Chittenden and Hart: Studies in Physiol. Chem., Yale Univer., vol. iii, p. 37.

133Chittenden and Solley: Journal of Physiol., vol. xii, p. 33.

134Chittenden and Hartwell:Ibid., vol. xi, p. 441.

135Chittenden and Mendel:Ibid., vol. xvii, p. 48.

136Formerly called gluten-casein, and the products gluten-caseoses. Chittenden and E. E. Smith: Journal of Physiol., vol. xi, p. 420.

137Chittenden and Williams: Not heretofore published.

138Recherches sur la constitution chimique des peptones. Comptes Rendus, vol. 115, p. 208.

139Chittenden and Hartwell: The Relative Formation of Proteoses and Peptones in Gastric Digestion. Journal of Physiol., vol. xii, p. 12.

140Chittenden and Hartwell, loc. cit., p. 22.

141Chittenden and Amerman: A Comparison of Artificial and Natural Gastric Digestion, together with a Study of the Diffusibility of Proteoses and Peptones. Journal of Physiol., vol. xiv, p. 483.

142Erfahrungen über Albumosen und Peptone. Zeitschr. f. Biol., Band 29, p. 20.

143Osmosis Experiments with Living and Dead Membranes. Journal of Physiol., vol. xi, p. 312.

144Journal of Physiol., vol. xi, p. 240.

145Ueber Resorption und Secretion im Magen, und deren Beeinflussung durch Arzneimittel. Zeitschr. f. Biol., Band 29, p. 277.

146Journal of Physiology, vol. xiv., p. 501.

147Bunge’s Physiologische und Pathologische Chemie, p. 152.

148Ueber die Verdauung nach der Ausschaltung des Magens. Du Bois-Reymond’s Archiv f. Physiol, 1883, p. 89.

149Une observation de chien sans estomac. Comptes Rendus hebd. de la Société de Biologie, December 1, 1893.

150Beiträge zur Kenntniss des Peptons und seiner physiologischen Bedeutung. Du Bois-Reymond’s Archiv f. Physiol., 1880, p. 33.

151Das Verhalten des Peptons und Tryptons gegen Blut und Lymphe. Ibid., 1881, p. 277.

152On the Physiological Action of Peptones and Albumoses. Journal of Physiol., vol. 7, p. 283.

153Ott and Collmar: Pyrexial Agents, Albumose, Peptone, and Neurin. Journal of Physiol., vol. 8, p. 218.

154Neumeister: Ueber die Einführung der Albumosen und Peptone in den Organismus. Zeitschr. f. Biol., Band 24, p. 284.

155Zeitschr. f. Biol., Band 24, p. 287.

156Ibid., p. 284.

157Untersuchungen über den Pepsin-fermentgehalt des normalen und pathologischen Harnes. Zeitschr. f. Biol., Band 25, p. 208.

158Versuche über Schutzimpfung auf chemischem Wege. Du Bois-Reymond’s Archiv f. Physiol., 1888, p. 527.

159British Med. Journal, October, 1889.

160Proceed. Royal Society, 1890, vol. 48, p. 78.

161Untersuchungen über Bacteriengifte. Berlin, klin. Wochenschrift, 1890, p. 241 and 268.

162Ueber die Bereitung des Malleins und seine Bestandtheile. Abstract in Jahresbericht f. Thierchemie, Band 22, p. 634.

163Journal of Physiology, vol. 12, p. 9.

164Deutsche med. Wochenschrift, 1891, p. 1180.

165Ibid.

166Chittenden: On the Proteolytic Action of Bromelin, the Ferment of Pineapple Juice. Journal of Physiology, vol. 13, p. 303.

167Weitere Untersuchungen über die Proteine des Tuberculins. Zeitschr. f. Biol., Band 30, p. 221.

168Chittenden and Cummins: Studies in Physiol. Chem., Yale University, vol. i., p. 135.

169Mays: Untersuchungen aus d. physiol. Institute d. Universität Heidelberg, Band iii., p. 378; also Langley: On the Destruction of Ferments in the Alimentary Canal, Journal of Physiology, vol. iii., p. 263.

170R. Neumeister: zur Kenntniss der Albumosen. Zeitschr. f. Biol. Band 23, p. 378.

171Jac. G. Otto: Beiträge zur Kenntniss der Umwandlung von Eiweissstoffen durch Pancreas-ferment. Zeitschrift f. physiol. Chem., Band 8, p. 129.

172Kühne and Chittenden: Studies in Physiol. Chem. Yale Univer., vol. ii., p. 40.

173J. Otto: Zeitschr. f. physiol. Chem., Band 8, p. 146.

174Kühne and Chittenden: Zeitschr. f. Biol., Band 19, p. 196.

175Chittenden: Studies in Physiol. Chem. Yale Univer., vol. iii., p. 101.

176Chittenden and Goodwin: Journal of Physiol., vol. xii., p. 34.

177Chittenden and Goodwin: Journal of Physiol., vol. xii., p. 36.

178Kühne und Chittenden: Ueber die nächsten Spaltungsproducte der Eiweisskörper. Zeitschr. f. Biol., Band 19, p. 196.

179Verbreitung der Asparaginsäure und Glutaminsäure unter den Zersetzungs-producten der Proteinstoffe. Journal f. prakt. Chemie, Band 3, p. 314.

180Ueber die Proteinstoffe. Liebig’s Annalen, Band 159, p. 304.

181Ueber die chemischen Eigenschaften des Reticulirten Gewebes. Habilitationschrift. Leipzig, 1892.

182Bildung von Asparaginsäure bei der Pancreas-Verdauung. Bericht. d. Deutsch. chem. Gesellsch., Band 7, p. 1050.

183Asparaginsäure, ein Product der künstlichen Verdauung von Kleber durch die Pancreas-Drüse. Zeitschr. f. Biol., Band 11, p. 198.

184Der Abbau der Eiweissstoffe. Du Bois-Reymond’s Archiv. f. Physiol., p. 248. 1891.

185Zur Kenntniss der Spaltungsproducte des Caseins.Ibid., p. 254. 1891.

186Ueber neue Spaltungsproducte des Leimes.Ibid., p. 265. 1891.

187Zur Kenntniss der Spaltungsproducte der Eiweisskörper.Ibid., p. 270. 1891.

188Zur Kenntniss der Producte der tryptischen Verdauung des Fibrins.Ibid., p. 273. 1891.

189Drechsel: Ueber die Bildung von Harnstoff aus Eiweiss. Du Bois-Reymond’s Archiv f. Physiol., p. 261. 1891.

190Ueber das beim tiefen Zerfall der Eiweisskörper entstehende Proteinochromogen, den die Bromreaction gebenden Körper. Zeitschr. f. Biol., Band 26, p. 521.

191Bildung von Ammoniak bei der Pancreasverdauung von Fibrin. Zeitschr. f. physiol. Chem., Band 10, p. 302.

192Bildung von Ammoniak bei Pancreasverdauung von Fibrin. Zeitschr. f. Biol., Band 24, p. 261.

193Untersuchungen über die Verdauung der Eiweisskörper. Du Bois-Reymond’s Archiv f. Physiol., 1879, p. 39.

194A Comparative Study of Artificial and Natural Digestions. Journal of Physiology, vol. xi, p. 226.

195E. Salkowski: Weitere Beiträge zur Theorie der Harnstoffbildung. Zeitschr. f. Physiol. Chem., Band 4, pp. 55 and 100.

196W. Salomon: Ueber die Vertheilung der Ammoniaksalze im thierischen Organismus und über den Ort der Harnstoffbildung. Virchow’s Archiv, Band 97, p. 149.

197Journal of Physiology, vol. xi, p. 255.

198Lea: loc. cit.

199Ueber die Aufsaugung im Dick und Dünndarm, Zeitschr. f. Biol., Band 5, p. 562.

200Ueber den Nährwerth der Eierklystiere, Arch. f. klin. Med., Band 47, p. 495.

201Eichhorst: Ueber die Resorption der Albuminate im Dickdarm, Pflüger’s Archiv f. Physiol., Band 4, p. 570.

202Zur Physiologie der Eiweissresorption und zur Lehre von den Peptonen, Zeitschr. f. Biol., Band 27, p. 309.

203Neumeister: Sitzungsber. der Physik. med. Gesellsch. zu Würzburg, 1889, p. 73.

204F. Klug: Pflüger’s Archiv f. Physiol., Band 48, p. 122.

205Virchow’s Archiv, Band 30, p. 593.

206J. S. Edkins: The Absorption of Water in the Alimentary Canal. Journal of Physiol., vol. 13, p. 445.

207Franz Hofmeister: Ueber das Schicksal des Peptons im Blute, Zeitschr. f. physiol. Chem., Band 5, p. 125.

208Ueber den Nährwerth einiger Verdauungsproducte des Eiweisses, Pflüger’s Archiv f. Physiol., Band 37, p. 301.

209Compare Hildebrandt, Zur Frage nach dem Nährwerth der Albumosen, Zeitschr. f. physiol. Chem., Band 18, p. 120.

210Ueber die Einführhrung der Albumosen und Peptone in den Organismus, Zeitschr. f. Biol., Band 24, p. 277.

211Rohmann: Ueber Secretion und Resorption im Dünndarm, Pflüger’s Archiv f. Physiol., Band 41, p. 440.

212Du Bois-Reymond’s Archiv f. Physiol., p. 33, 1880.

213Salvioli: Eine neue Methode für die Untersuchung der Functionen des Dünndarms, Du Bois-Reymond’s Archiv f. Physiol., 1880. Supplement Band, p. 112. Neumeister: Zur Physiologie der Eiweissresorption und zur Lehre von den Peptonen, Zeitschr. f. Biol., Band 27, p. 324.

214Chittenden and Lambert: Studies in Physiol. Chem., Yale Univer., vol. i., p. 171.

215Neumeister: Zeitschr. f. Biol., Band 27, p. 332.

216On the Fate of Peptone in the Lymphatic System, Journal of Physiol., vol. xi., p. 528.

217Ueber Peptone und Ernährung mit denselben, Pflüger’s Archiv f. Physiol., Band 10, p. 536.

218Zur Umwandlung des Peptons durch die Leber,Ibid., Band 37, p. 325.

219Hildebrandt: Zur Frage nach dem Nährwerth der Albumosen, Zeitschr. f. physiol. Chem., Band 18, p. 180.

220On the Transformation of Maltose to Dextrose, Journal of Physiol., vol. xv, p. 421.

221Zeitschr. f. physiol. Chem., Band 4.

222Arch. f. Exp. Pathol. u. Pharm., Band 20 and Band 22.

223Zeitschr. f. physiol. Chem., Band 4, p. 268.

224Arch. f. Exp. Pathol. u. Pharm., Band 25, p. 31.

225Monatshefte f. Chemie, Band 12, p. 246.

226Ueber die Einwirkung von Eiweissverdauenden Fermenten auf die Nucleinstoffe, Zeitschr. f. physiol. Chem., Band 18, p. 533.

227Beiträge zur Histologie und Physiologie des Dünndarms, Pflüger’s Archiv f. Physiol, Band 43, Supplement Heft.

228On the Fate of Peptone in the Lymphatic System, Journal of Physiol., vol. xi., p. 528.

229Versuche und Fragen zur Lehre von der Lymphbildung, Pflüger’s Archiv f. Physiol., Band 49, p. 252.

230Starling: Contributions to the Physiology of Lymph Secretion, Journal of Physiol., vol. xiv, p. 131.

231See Kronecker and Popoff: Ueber die Bildung von Serumalbumin im Darmkanale, Du Bois-Reymond’s Archiv f. Physiol., 1887, p. 345. Also Nadine Popoff, Zeitschr. f. Biol., Band 25, p. 427.

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