On Digestive Proteolysis / Being the Cartwright Lectures for 1894

The text surveys chemical and physiological aspects of protein digestion, analyzing proteolytic enzymes and the structure and classification of proteids. It compares gastric pepsin and pancreatic trypsin, their catalytic properties and optimal conditions, and the roles of free and combined hydrochloric acid in producing proteoses and peptones. It traces progressive hydrolytic cleavage of albumin-like molecules into intermediate products and amino acids, outlines methods for detecting and separating digestion products, and discusses absorption primarily in the small intestine, including conversion of peptones during uptake and the involvement of lymph, blood-vessels, and leucocytes. Experimental findings and theoretical considerations are integrated to clarify proteolytic mechanisms.