Physiology

agree so closely with those which we would expect to obtain were the ferments of the juice called forth only by the foodstuffs upon which these enzymes normally acted, that is to say, the fat-splitting ferment by fats, the diastatic by starches, and the proteolytic by proteids. Among the opponents of the Pawlow doctrines may be mentioned Popielski (Centralbl. f. Physiol., Leipzig u. Wien, Bd. xvii. S. 65). He ^ras unable to detect any such close relationship as the experimental results of Wassilief, Walter, and Lintwarew seemed to have conclusively