PEPSIN MANUFACTURE.

Hot Lakes Chronicle, Issue 116, 20 February 1895, Page 4

PEPSIN MANUFACTURE.

Pepsin is a ferment, being the agent by which a portion of the food which is taken into the stomach is dissolved and fitted for assimilation. It is obtained from the lining or mucous membrane of the stomachs of various animals—that from the stomach of the hog being generally preferred, lhe method of preparation is as follows: The fresh stomachs are deprived of their fat and divested of their outer coating, cut open, gently washed with cold water, and macerated for several days in a pickle. This pickle is composed of water 30 parts and hj-dr, ichloric acid one part, and requires frequent stirring. Tho liquid is next strained and filtered clear through coarse paper, or allowed to stand 24 hours, and then poured off. Common suet is then added and thoroughly mixed with the liquid. The p ;psin rises to the top, and after standing is skimmed off. After this it is drained in a strainer, then submitted to strong pressure to force out all that is possible of the salino solution. Next it is carefully dried in wnrm air without other heat. The resultant constitutes the crude pepsin, which is used for making purified pepsin, etc. ' Purified pepsin ' is prepared by redissolving the crude pepsin before drying in water acidulated with hydrochloric acid, then adding jusfc sufficient salt to separate it from its solution. It is next washed gently with cold wetter and drained, pressed mil dried rapidly on glass with gentle her.fc,— 'The National Provisionor, 4 New York and Chicago.