Abstract
It was found by Claude Bernard as well as by Ludwig and Generich that the blood which issued from a contracting muscle contained less sugar than the arterial blood which entered it. This destruction of sugar during its passage through the muscle might no doubt be partially due to the action of the blood itself upon the sugar, but it is natural to think that it may be due to the action of some glycolytic ferment contained in the muscle itself. An attempt to isolate such a ferment or enzyme was made by one of us (Brunton) in 1873.
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