JAMA. 1887;IX(17):526-528. doi:10.1001/jama.1887.02400160014002.
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Papoid and Pepsin.  Professor D. Finkler draws the following conclusions from some comparative experiments between papoid and pepsin: From three experiments with meat it was seen that papoid shows a more energetic peptonizing power than pepsin, and specially so when the proportion of the liquid to the albumen is small—i.e., in the proportion of concentration in which food generally exists in the stomach and in the intestines. The great variability in the quality of commercial pepsin (some of which will under the most favorable circumstances not peptonize more than 20 per cent, of the albumen of the meat) gives papoid also the preference, as it is made of one uniform quality.Experiments with hard-boiled eggs showed that they are better digested by pepsin, if the quantity of liquid is larger in proportion. As soon, however, as a more concentrated mixture is employed superiority of the papoid is at once evident.


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