formed. [97] Studien über chemische Processe in der Magenschleimhaut. Pflüger’s Archiv f. Physiol., Band 50, p. 25. Neue Untersuchungen über das Lecithalbumin. Liebermann, Ibid., Band 54, p. 573. There is much that might be said for and against this theory,[98] but we cannot stop to discuss it here. Like the previous theory, it implies the production of hydrochloric acid from a chloride or chlorides, through chemical processes taking place in the stomach-mucosa, and presumably in the large border-cells of the peptic glands. This hydrochloric acid, as you know, in the act of secretion, reacts upon the pepsinogen with which it may come in contact, transforming it into pepsin. It also has the power of combining with all forms of proteid matter, not excepting the products of proteolytic action, to form acid compounds in which the so-combined acid, although equal quantitatively to the original amount of free acid, is less active in many ways. Thus, it does not possess in the same degree a destructive action on the amylolytic ferments;[99] it does not play the same part in aiding the proteolytic action of pepsin, and its antiseptic power is far from equal to that of a like amount of free acid.[100] [98] See discussion by Plósz and Liebermann in Jahresbericht für Thierchemie, Band 22, p. 260. [99] Chittenden and H. E. Smith: Studies in Physiol. Chem., Yale Univer., vol. i., p. 18. [100] Compare F. O. Cohn: Ueber die Einwirkung des künstlichen Magensaftes auf Essigsäure-und Milchsäuregährung. Zeitschr. f. physiol. Chem., Band 14, p. 74.