Abstract
1. Lemon juice accelerates the activity of pepsin between pH 2.4 and 4 whether measured in aqueous solution or in normal saline solution. 2. Peptic acceleration due to lemon juice is greater in isotonic solution at pH 2.4 to 3 than in aqueous solution. Between pH 3 to 4 the reverse is true: lemon juice accelerates in aqueous solution more than in isotonic. 3. In the intermediate pH range of 2.4 to 3 a longer digestion period is required in isotonic than in aqueous solution. 4. In the presence of lemon juice the curves representing aqueous and isotonic solutions run nearly parallel throughout the pH range of 2.4 to 4. 5. Embrittlement was observed at pH 4, at which pH lemon juice is without significant effect on the digestion time. Possibly these phenomena at pH 4 are due to approaching the isoelectric point (pH 4.86) ofegg albumen.
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