Infant-feeding in its relation to health and disease, by Louis Fischer; containing 54 illustrations, with 24 charts and tables, mostly original . CHAPTER IV. Ferments and Theik Actions. In newborn children the parotid alone contains ptya-lin. The diastasic ferment seems to be developed in thesubmaxillary gland and pancreas after two months at theearliest. Hence it is not advisable to give starchy foodsto infants. Ptyalin, the diastase of the saliva, a hydrolytic fer-ment, or enzyme, of the group of unorganized ferments,acts only within a certain range of temperature, beingmost active at about
Infant-feeding in its relation to health and disease, by Louis Fischer; containing 54 illustrations, with 24 charts and tables, mostly original . CHAPTER IV. Ferments and Theik Actions. In newborn children the parotid alone contains ptya-lin. The diastasic ferment seems to be developed in thesubmaxillary gland and pancreas after two months at theearliest. Hence it is not advisable to give starchy foodsto infants. Ptyalin, the diastase of the saliva, a hydrolytic fer-ment, or enzyme, of the group of unorganized ferments,acts only within a certain range of temperature, beingmost active at about 40° C. It acts best in a slightly alka-line or neutral medium. Its action is permanently de-stroyed by boiling. Amylopsin, the diastasic ferment of the pancreaticjuice, seems to be identical with ptyalin, but it acts muchmore energetically on raw starch, as well as upon boiledstarch; at the temperature of the body the change is al-most instantaneous. At a low temperature this changetakes place slowly. According to Musculus, 0Sullivan, and von Mering,ptyalin and amylopsin change starch and glycogen (ani-mal starch) into dextrin and maltose
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