Diet in Health and DiseaseW.B. Saunders Company, 1909 - 765 pages |
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Page 21
... acid . 5. Coagulating enzymes , or those acting upon soluble pro- teins , precipitating them in an insoluble form ... acids and glycerin . Converts proteins to pep- tones and proteoses . Splits proteins into simpler crystalline products ...
... acid . 5. Coagulating enzymes , or those acting upon soluble pro- teins , precipitating them in an insoluble form ... acids and glycerin . Converts proteins to pep- tones and proteoses . Splits proteins into simpler crystalline products ...
Page 23
... acid solutions not only inhibit its action , but destroy the fer- ment . The action of pytalin must , therefore , cease after the food has been in the stomach for a certain length of time . Raw starch is acted upon very slowly , whereas ...
... acid solutions not only inhibit its action , but destroy the fer- ment . The action of pytalin must , therefore , cease after the food has been in the stomach for a certain length of time . Raw starch is acted upon very slowly , whereas ...
Page 24
Julius Friedenwald, John Ruhräh. both in health and in disease , lactic acid may be found in the stomach . In addition to free hydrochloric acid , the gastric juice contains pepsin , a proteolytic enzyme acting only in an acid medium ...
Julius Friedenwald, John Ruhräh. both in health and in disease , lactic acid may be found in the stomach . In addition to free hydrochloric acid , the gastric juice contains pepsin , a proteolytic enzyme acting only in an acid medium ...
Page 25
... acid media . It is most active , however , in alkaline solutions . The process by which peptones are formed from ... acids and nitrogenous bases . Among these simpler substances are leucin and tyrosin . Just what rôle these end ...
... acid media . It is most active , however , in alkaline solutions . The process by which peptones are formed from ... acids and nitrogenous bases . Among these simpler substances are leucin and tyrosin . Just what rôle these end ...
Page 26
... acid . Fat . Glycerin . There are two views concerning the absorption of fat . The older view is that the fat splits or is saponified only to a small extent , the larger part of it being emulsified by the fatty acids formed during the ...
... acid . Fat . Glycerin . There are two views concerning the absorption of fat . The older view is that the fat splits or is saponified only to a small extent , the larger part of it being emulsified by the fatty acids formed during the ...
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Common terms and phrases
acid albumin alcohol allowed amount avoided baked barley beans beef boiled bread Breakfast broiled broth butter calories carbohydrates carbonated carbonated water cause cent cereals cheese chicken chronic cocoa coffee cold condition constipation contain cooked cream cure diabetes diarrhea diet Diet-list dietary dietetic diluted Dinner disease drink easily digested eaten eggs especially excreted feeding fever fish flatulence flavor flour fluid fresh fruit gastric given Gluten glycosuria gout grams gruel hyperchlorhydria increase indigestion infants intestinal juice kefir kumiss large quantities liquid liver malt mashed meals meat milk milk diet mutton nephritis nitrogen Noorden nutrition oatmeal obesity ounces patient peas peptonized pint potatoes pound protein pudding rectal rice roast salt sauce small quantities sodium soft-boiled soup spinach starch stewed stomach sugar Supper sweetbreads symptoms tablespoonful taken tapioca teaspoonful tion toast treatment urine usually vegetables vomiting wine yolk zwieback
Popular passages
Page 675 - ... then spread it thinly on a dish, and place it in a slow oven ; if put in at night let it remain until the morning, when, if perfectly dry and crisp, it will be fit for grinding. The bran thus prepared must be ground in a fine mill...