Preparation and Properties of New Gastric Antacids II**Received September 2, 1959. from the Research Laboratory, Reheis Co., Inc., Berkeley Heights, N. J.

Seven new antacids are described. Each is a combination of aluminum hydroxide and protein in dry form. The in vitro technique (based on the procedure of Holbert, Noble, and Grote) described in the first paper of this series is used to evaluate the antacid properties of the new dried gels. They are shown to be prompt in raising the pH to about 4 and prolonged in maintaining the pH in the optimum range of 3 to 5. All are palatable and free from chalky taste. The compositions include combinations of aluminum hydroxide with nonfat milk, milk protein concentrate, whole milk, egg albumin, lactalbumin, gelatin, and a soya milk product.