PEPSIN ACTIVITY UNITS AND METHODS FOR DETERMINING PEPTIC ACTIVITY

Abstract

Experimental methods are described for determining the activity of pepsin preparations by means of changes in the viscosity of gelatin, casein, edestin, and powdered milk solutions, and by the rate of formation of non-protein nitrogen from casein and edestin solutions, or by the increase in formol titration of casein, edestin or gelatin. Activity units for pepsin are defined in terms of these measurements.