Roberts has thus determined the effect of several wines upon peptic digestion by adding together two grammes of dried beef-fibre, 0.15 per cent of hydrochloric acid, 1 c. c. of glycerin extract of pepsin, varying proportions of hock, claret, or champagne, and water to 100 c. c.

Proportion of Hock, Claret, or Champagne in the Digesting Mixture.

TIME IN WHICH DIGESTION WAS COMPLETED. (NORMAL, 100 MINUTES).

Hock.

Claret.

Champagne.

10 per cent

100 minutes.

100 minutes.

90 minutes.

20 " " ...................

115

140

100 "

40 " " ...................

150

180

130 "

60 " " ...................

Embarrassed.

Embarrassed.

180