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The method usually adopted for estimating the peptonizing power of pepsina porci consists in dissolving 1 to 2 grains in 8 to 12 ounces of water, to which 40 to 60 minims of hydrochloric acid has been added. 500 to 1,000 grains of hard-boiled white of egg, granulated by rubbing through a wire sieve, is immersed in the liquid, and the whole kept at 98° to 130° F. for four hours, when the undissolved albumen is filtered off through muslin, and, after partial drying, is weighed to ascertain the amount dissolved.
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