The Principles of hygieneW.B. Saunders, 1901 - 495 pages |
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Page 12
... Meat , 195. - Fish , 205. - Milk and Milk - products , 205. - Vegetable Foods , 218. - Bread , 220. - Preserved Vegetable Foods , 221. - Food Preservatives , 222. - Mineral Food , 222. - Bever- ages and Condiments , 223. - Adulterations ...
... Meat , 195. - Fish , 205. - Milk and Milk - products , 205. - Vegetable Foods , 218. - Bread , 220. - Preserved Vegetable Foods , 221. - Food Preservatives , 222. - Mineral Food , 222. - Bever- ages and Condiments , 223. - Adulterations ...
Page 142
... Meat- extract , however , is still used by a number of workers in place of meat - infusion . Data are lacking to justify this as a general procedure . For some special lines of work nutrient agar is used with apparent advantage . These ...
... Meat- extract , however , is still used by a number of workers in place of meat - infusion . Data are lacking to justify this as a general procedure . For some special lines of work nutrient agar is used with apparent advantage . These ...
Page 180
... meat yields I gram of albumin yields I gram of sugar yields . I gram of starch ( arrowroot ) yields I gram of butter yields I gram of suet yields I gram of vegetable fibrin yields 1 gram of casein ( milk ) yields . I gram of fibrin ...
... meat yields I gram of albumin yields I gram of sugar yields . I gram of starch ( arrowroot ) yields I gram of butter yields I gram of suet yields I gram of vegetable fibrin yields 1 gram of casein ( milk ) yields . I gram of fibrin ...
Page 181
... meat or albumin of egg is just about equivalent to 1 gram of sugar or starch , and a little over 2 grams of either would be required to equal 1 gram of fat meat or butter . These are called isodynamic values . Compared with each other ...
... meat or albumin of egg is just about equivalent to 1 gram of sugar or starch , and a little over 2 grams of either would be required to equal 1 gram of fat meat or butter . These are called isodynamic values . Compared with each other ...
Page 187
... meat the digestibility of animal fats averages 83 per cent . Beef , with a content of 20.91 per cent . of ... meat free from bones , but in the calculation of a general dietary a reduction of 15 per cent . must be made for bones . One ...
... meat the digestibility of animal fats averages 83 per cent . Beef , with a content of 20.91 per cent . of ... meat free from bones , but in the calculation of a general dietary a reduction of 15 per cent . must be made for bones . One ...
Common terms and phrases
ammonia amount animals antitoxin bacillus bacteria baggage bichlorid of mercury Board of Health body boiling calories carbolic acid carbon dioxid cargo cause cent centimeters cholera clean Clinical Cloth color contained cubic centimeters cubic meters death-rate deaths diet digestion diphtheria discharged disinfection dust Edition effects epidemic exposure filter filtration Fomites formaldehyd fresh air grams heat Hospital hygienic immunity important impurities infected infectious diseases influence inspection kilograms liters means meat Medical Medicine method milk mosquitoes nature nitrogen octavo organic matter oxygen passengers persons pipe polluted port prevent produced Professor proteid purification quarantine quarantine officer regulations removed salts sanitary scarlet fever sewage small-pox soil solution of bichlorid steam steerage substances sulphur dioxid supply surface Surgery tank temperature Text-Book tion tuberculosis typhoid fever typhus fever United vaccination vegetable ventilation vessel water-supply weight yellow fever