═════════════════════════════════╤════════╤════════╤══════╤══════ │ Water │ Water │ │ │biscuit,│biscuit,│ Raw │ Raw │ well │ not │flour.│wheat. │chewed. │chewed. │ │ │ 1 │ 2 │ 3 │ 4 —————————————————————————————————┼————————┼————————┼——————┼—————— Total acidity (A) │ 0.142 │ 0.140 │0.204 │0.136 Calculated acidity (A´) │ 0.156 │ 0.132 │0.186 │0.128 Total chlorine (T) │ 0.296 │ 0.284 │0.332 │0.272 Free HCl (H) │ 0.050 │ 0.028 │0.056 │0.052 Combined chlorine (C) │ 0.106 │ 0.104 │0.130 │0.076 Fixed chlorides (F) │ 0.114 │ 0.152 │0.146 │0.144 Maltose (M) │ 1.088 │ 0.272 │0.000 │0.000 Dextrine and soluble starch (D) │ 0.812 │ 0.548 │0.300 │0.448 │ │ │ │ COEFFICIENTS │ │ │ │ │ │ │ │ Digestion of albumin (_a_) │ 0.82 │ 0.97 │1.00 │1.00 Digestion of starch (_b_) │ 0.71 │ 0.42 │0.00 │0.00 Salivary activity (_c_) │ 1.17 │ 1.11 │1.14 │1.37 Fermentation (_x_) │ 5.00 │ 11.00 │6.00 │6.00 Chlorine liberation (_m_) │ 0.80 │ 0.70 │0.85 │0.71 —————————————————————————————————┴————————┴————————┴——————┴—————— Several points of interest are to be noted in the above table, the first and most conspicuous of which is the fact that the saliva did not act at all upon the raw flour and raw wheat, as shown by the total absence of maltose in the cases represented in columns 3 and 4. The small amount of dextrine and soluble starch shown was, perhaps, already present in the raw grain, but this point I have not investigated. It is clear, however, that no sugar was produced when raw starch was taken, whereas the amount of sugar produced after the ordinary test meal was more than 1 gram in each 100 c.c. of stomach fluid; in other words, the stomach fluid contained more than one per cent of sugar without taking into account the amount which had been absorbed. The figures for maltose in column 2 represent a test meal in which little or no saliva was mixed with the test meal, the food being swallowed without chewing, indicating very slight action of the saliva, the amount of maltose found in the stomach fluid being but a trifle more than one-fourth the amount obtained after an ordinary test meal. The amount of soluble starch and dextrine was less than half the normal amount in the case of the raw flour, and but little more in the case of the raw wheat.