Evening star., 1898-05-14
The Constitution

An abstract Of a paper read by DIR. J. J. COLE
MAN. FIG, F.Cs., before the Philosophical
Society Of Glasgow.
A liquid resembling in appearance
British Porter. and labeled
JOHANN HOFF'S MALT EX-
TRACT" has been sent to us from
Germany pretty freely during the
last few years. Our esteemed Presi-
dent (Dr. Andrew Fergus) brought
it to my notice about twelve months
ago, and acquainted me with the fact
OF its having in many cases coming
under his own observation proved OF
service in restoring the energies OF
individuals suffering from faulty nu-
triton. Suffering at that time from
an attack OF illness which had not
only reduced my strength, but
brought on extreme exhaustion
from inability to appropriate food, l
tried the effect of Johann Hoff' S
Malt Extracts, in the usual dose of a
wineglassful twice or three times a
day. Its use was followed by mark
ed effects: (D Food which had hith-
erto been found to pass the alimen-
tary canal unchanged, digested prop
erly. (2) There appeared an in
creased power of evolving animal
heat and storing up fat.
Passing beyond my personal ex-
perience. | have experimental with
it in other directions, particularly
upon thin, cold and aged people, who
are unanimous in attributing to the
genuine liquid sustaining powers
which are not commonly observed
with alcoholic liquors.
1t was, therefore, with considera-
Bile interest that | undertook its ex-
animation.
Starch constitutes 47.4 per cent Of
wheaton bread, 584 per cent of oat-
meal, 1873 per cent OF potatoes, 66. 3
per cent OF wheaton flour, 7o.I per
cent OF rice and 81 per cent of arrow
root. so that the whole matter seems
OF sufficient importance to merit care
full experiment 1t is obvious that.
II malt liquors exert a solvent action
upon starch, the phenomena can be
investigated external to the stomach,
provided the necessary temperature
and other conditions of the animal
digestion be initiated. Such expert
ments have been conducted not only
with Johann Hoff's liquid, but with
ordinary beers and porters as brought
from neighboring public houses.
am indebted to the courtesy of
Messrs. Bass & Co, Messrs. Alsop &
Co, Messrs. Truman, Hamburg &
Co, and Messrs. Bates & Co. for
samples sent me direct from their re-
spective breweries.
Fifty grms. of bread were digested
at blood heat, with 200 &C. of water
made family alkaline with sodic hv-
drate. The total dissolved solids
were then estimated after digestion,
for Sin hours at blood heat, and fltra-
ton in the usual way.
NS> IN pNl lllOlllS ucllN)llSlGdlefl
that with twenty-four hours dioes-
ton 90 grms. of Hoff's liquid dis
solved so per cent OF the starch Of
90 grms. OF bread. and that it re-
qulres four times as much CT any Of
the others to effect the same result.
The total result is as follows. the
hgures being calculated to avoid
declmals, and to show the amount OF
starch in the bread, which became
soluble by the agency OF the various
liquors, the bread used iii each case
being OF the same weight:
The Burton Ale dissolved : Der
cent OF the starch.
The London Porter dissolved 10
per cent OF the starch.
The Wrexam Ale dissolved 2O De-
cent OF the starch.
The Genuine Johann Hof's Malt
Extract dissolved 90 per cent of the
starch.