Pepsina vel pepsinum; pepsina porci; pepsine, Fr.; Ver-dauungsstoff, Ger.


A proteolytic ferment or enzyme obtained from the glandular layer of the fresh stomach of the pig. There are two processes worthy of mention for obtaining the ferment: Scheffer's, and Prof. Lionel S. Beale's. By Scheffer's process the mucous membrane is digested in a solution of muriatic acid, and the pepsin precipitated with chloride of sodium. Beale directs that the mucous membrane be first cleansed and then scraped strongly with an ivory knife, so as to remove the contents of the gastric glands. The pepsin is contained in the very viscid mucous which is thus removed. When spread on clean glass in a very thin layer, it is dried at a temperature not to exceed 100° Fahr., and in the vapor of hot water or over sulphuric acid.


Pepsinum Saccharatum.—Pepsin, 10 grm., and sugar of milk, 90 grm. "One part of saccharated pepsin dissolved in 500 parts of water acidulated with 7·5 parts of hydrochloric acid should digest at least 50 parts of hard-boiled egg-albumen in five or six hours, at a temperature of 100° to 104° Fahr." Dose, Эj— 3 ij.