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قراءة كتاب On Digestive Proteolysis Being the Cartwright Lectures for 1894
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On Digestive Proteolysis Being the Cartwright Lectures for 1894
DIGESTIVE PROTEOLYSIS
BEING THE CARTWRIGHT LECTURES
FOR 1894
DELIVERED BEFORE THE ALUMNI ASSOCIATION OF THE COLLEGE
OF PHYSICIANS AND SURGEONS OF NEW YORK.
BY
R. H. CHITTENDEN, Ph.D.
Professor of Physiological Chemistry in Yale University
NEW HAVEN, CONN.:
TUTTLE, MOREHOUSE & TAYLOR, PUBLISHERS.
1895
THE TUTTLE, MOREHOUSE & TAYLOR PRESS, NEW HAVEN, CONN.
PREFACE
The present volume, as explained by the title, consists mainly of a reprint of the Cartwright Lectures for 1894. These lectures were originally printed in the current numbers of the Medical Record, but so many requests have been made for their publication in a more convenient and accessible form that they are now re-issued, through the courtesy of the publishers of the Record, in book-form.
It is hoped that these lectures may prove of value not only in calling attention to some of the fundamental chemico-physiological facts of digestion, but in stimulating closer investigation of the many questions which are so intimately associated with a proper understanding of the processes concerned in the digestion and utilization of the proteid food-stuffs.
R. H. CHITTENDEN.
CONTENTS.
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 |