Key points are not available for this paper at this time.
and total acidity followed more or less normal curves. Free HCl went up to about 30 (N /10 NaOH) one and a quarter to one and a half hours after partaking of-the meal, and the total acidity to 55. There was no odour in any of the samples, and no blood, bile, or lactic acid; starch was present up to one and a half hours, and resting juice amounted to 10 c.cm.
Leonard Abrahamson (1931) studied this question.