In the obituary column will be found the announcement of the death of Prof. Emil Scheffer of Louisville. He was a chemist, well known for his researches to obtain a purified pepsin. Previous to his investigations nearly all the pepsin used in America was obtained in a crude form from Europe. Scheffer noticed that such salts as sodium and magnesium sulphates and sodium chlorid precipitated pepsin. Following this observation, he devised the following process: The mucous membrane of the pig's stomach, dissected off and minced, was macerated in acidulated water during several days. The liquid was strained, clarified and mixed with sodium chlorid. The floating pepsin was skimmed and dried and sugar of milk added to make a saccharated pepsin capable of dissolving twelve times its amount of coagulated pepsin. His purified pepsin was made by redissolving the pepsin in water acidulated by HCl and precipitating, etc.; "a half-grain of
PROF. EMIL SCHEFFER.. JAMA. 1902;XXXVIII(5):327–328. doi:10.1001/jama.1902.02480050041006
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