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Historical document, translated for reference.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 1930s clinical procedure for the quantitative determination of pepsin in gastric juice by measuring the digestion of egg white protein. By comparing the protein precipitation in a test sample versus a control using Esbach's method, the percentage of digested protein is calculated to estimate pepsin content. Although not extremely precise, the method was considered entirely adequate for routine clinical purposes.
Encyclopedia article (1928–1936)
HAMMERSCHLAG METHOD (Hammerschlag) is one of the methods for the quantitative determination of pepsin in gastric juice. 10 cubic centimeters of 1% egg white dissolved in 0.4% hydrochloric acid are poured into each of 2 test tubes.
Then, 5 cubic centimeters of the gastric juice under investigation are added to one test tube, and 5 cubic centimeters of distilled water to the other. The test tubes are placed for 1 hour in an incubator or in a water bath at a temperature of 37-40°. Afterwards, the amount of protein in both samples is determined using Esbach's method (proceeding in the same manner as in urine analysis). The difference in the protein precipitate in both samples, expressed as a percentage, indicates the amount of protein digested by pepsin, respectively the amount of pepsin in the gastric juice. Normal figures according to the Hammerschlag method 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.com/article/hammerschlag-method/