Abstract
Summary
1. Coagulated egg white removes peptic activity from concentrated solutions of commercial and crystalline pepsins. 2. The pepsins recovered by elution from the egg white are more active than crystalline pepsin. Preparations No. 1 and No. 2 from commercial pepsin and preparation P-3B from crystalline pepsin are respectively 1.5 to 1.7 and 2.5 to 3.0 times as active as crystalline pepsin. 3. Preparations No. 1 and No. 2 have about the same activity as the product Herriott et al. isolated from crystalline pepsin by salt fractionation while preparation P-3B has the same activity as the fraction isolated by the same workers by salt fractionation from (a) pepsinogen, and (b) crystalline pepsin prepared from pepsinogen.
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