“…Arachin was isolated and purity ascertained as described earlier (Jimsheena & Gowda, 2010). One gram of arachin was suspended in 5 ml of either 0.05 M Tris HCl, pH 7.8, 0.05 M Tris HCl, pH 8.2, 0.05 M Tris HCl or pH 7.5, 0.01 M HCl pH 2.0 for trypsin, chymotrypsin, pancreatin, pepsin (and human gastric juice) respectively and digested using an enzyme substrate ratio of 1, 2, 4, 6, 8 and 10% (w/w) at 37°C for 4 h. The pH of the reaction mixture was maintained at the optimum pH by addition of either 1 N NaOH or HCl.…”