Summary
An investigation was conducted on the properties of the pancreatic juice collected from pancreatic fistulas every half hour during fasting and after the ingestion of protein, carbohydrate, and fat test meals. A continuous secretion of pancreatic juice was noted at all times, provided there was no infection or leakage present. Protein diets stimulated a greater flow of secretion than any of the other test meals used. The amount of secretion depended largely on the size of the animal and the kind and quantity of food ingested. The buffering capacity of the pancreatic juice reached its maximum one to three hours after the ingestion of food and gradually diminished as the acidity in the duodenum decreased. The secretion was always alkaline and even possessed slight buffering power during fasting. When the buffering capacity was highest, 1 c.c. of pancreatic juice was capable of practically neutralizing an equal quantity of tenth-normal hydrochloric acid.
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Portion of abstract of thesis submitted to the Faculty of the Graduate School of the University of Minnesota in partial fulfillment of the requirements for the degree of Ph. D. in Surgery.
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Hoerner, M.T. The buffer capacity of the pancreatic juice. American Journal of Digestive Diseases and Nutrition 2, 300–302 (1935). https://doi.org/10.1007/BF03000811
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DOI: https://doi.org/10.1007/BF03000811