Collected contributions on digestion and dietSmith, Elder, & Company, 1891 - 261 pages |
Common terms and phrases
100 minutes achromic point Achroo-dextrine acid dyspepsia action albumen alimentary alkaline animals antacid artificially digested bicarbonate of soda boiling brandy cane-sugar casein cent cocoa contained cooking cubic centimeters curdling dextrine diastase diet diges digesting mixture digestion of starch digestive ferments diluted dyspepsia emulsion enzymes experiments extract of pancreas farinaceous fatty Fehling's solution ferments food-accessories gastric digestion gastric juice grams grape-sugar gruel Hock hydrochloric acid inhibitory effect iodine maltose meal meat metacasein reaction milk molecule mucilage observations obtained onset point organic acids pancreatic diastase pancreatic extract pancreatic juice pepsin pepsin and trypsin peptic digestion peptone peptonised preparation produced proof spirit proportion proteids proteolytic quantity of pancreatic races retarding effect saliva salivary digestion salt sherry small intestine soluble ferments soluble starch solution starch starch digestion stomach substances sugar tannin tea and coffee temperature tion transformation trypsin whey whisky wines
Popular passages
Page 95 - Are God and Nature then at strife, That Nature lends such evil dreams So careful of the type she seems, So careless of the single life...
Page 139 - ... the economical use of food. . . . We render food by preparation as capable as possible of being completely exhausted of its nutrient properties; and, on the other hand to prevent this nutrient matter from being wastefully hurried through the body we make use of agents which abate the speed of digestion.
Page 182 - The mixture is then poured into a covered jug, and the jug is placed in a warm situation under a cosey, in order to keep up the heat. At the end of an hour, or an hour and a half the product is boiled for two or three minutes. It can then be used like ordinary milk.
Page 137 - False facts are highly injurious to the progress of science, for they often endure long ; but false views, if supported by some evidence, do little harm, for every one takes a salutary pleasure in proving their falseness ; and when this is done, one path towards error is closed and the road to truth is often at the same time opened.
Page 138 - ... slow as well as complete combustion. So with human digestion : our highly prepared and highly cooked food requires, in the healthy and vigorous, that the digestive fires should be damped down, in order to ensure the economical use of food.
Page 111 - Some persons have supposed that by inflating tea for a very short time — only two or three minutes — the passing of tannin into the infusion would be avoided. This is a delusion ; you can no more have tea without tannin than you can have wine without alcohol.
Page 164 - I employed the solution of egg albumen before spoken of, made by mixing white-of-egg with nine times its volume of water. This solution when boiled in the waterbath does not coagulate nor sensibly change its appearance, but its behaviour with the digestive ferments is completely altered. In the raw state this solution is attacked very slowly by pepsin and acid, and pancreatic extract has almost no effect on it; but after being cooked in the water-bath, the albumen is rapidly and entirely digested...
Page 200 - The enemata may be prepared in the usual way with milk-gruel and beef-tea, and a dessert spoonful of pancreaticus should be added to it just before administration. In the warm temperature of the bowel the ferments find a favorable medium for their action on the nutritive materials with which they are mixed, and there is no acid secretion to interfere with the completion of the digestive process.
Page 89 - They are the fruit of colossal experience, accumulated by countless millions of men through successive generations. They have the same weight and significance as other kindred facts of natural history, and are fitted to yield to observation and study lessons of the highest scientific and practical value.
Page 171 - In the matter of drug giving, all enlightened practitioners are chary of prescribing secret remedies. Such a practice, it is felt, must be fatal to the intelligent use of drugs. So it is with providing food for the sick. What we want is to have at our disposal a supply of the several articles of food in their simple state, and suitable appliances in connection with the sick-room or nursery for cooking and combining them in various ways according to the exigencies of our patients.