Hammerschlag Method
Historical document, translated for reference. It reflects medical knowledge of the 1920s–30s and is not medical advice.
Summary
The Hammerschlag method is a technique for quantitative determination of pepsin in gastric juice. It involves comparing protein digestion in samples with and without gastric juice to measure pepsin activity.
Encyclopedia article (1928–1936)
HAMMERSCHLAG METHOD (Hammerschlag), is one of the methods for quantitative determination of pepsin in gastric juice. Into 2 test tubes, pour 10 cubic cm each of a 1% solution of egg white dissolved in 0.4% hydrochloric acid. Then add 5 cubic cm of the gastric juice being examined to one test tube, and 5 cubic cm of distilled water to the other. The test tubes are placed for 1 hour in a thermostat or in a water bath at a temperature of 37-40°. Then in both samples, the quantity of protein is determined by Esbach's method (proceeding in the same way as in urine analysis). The difference in protein precipitate in both samples, expressed as a percentage, indicates the quantity of protein digested by pepsin, resp. the quantity of pepsin in the gastric juice. Normal figures according to the H. m. are 70-80%. The method is not very precise, but is quite suitable for ordinary clinical purposes.
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Cite this page
“Hammerschlag Method.” Soviet Medical Encyclopedia. English translation of Bolshaya Meditsinskaya Entsiklopediya, 1st ed. (Moscow, 1928–1936), ed. N. A. Semashko. https://sovietmedicalencyclopedia.pages.dev/article/hammerschlag-method/