Journal of Reconstructives, Dietetics and Alimentation, Volume 8Gazette Publishing Company, 1892 |
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Página 4
... ferment , and set up colic , vomiting , diarrhoea . Unboiled milk readily becomes sour , and affords a favorable soil for putrefactive bacteria and dis- ease germs . Both clinical experience and actual experiments show that boiling milk ...
... ferment , and set up colic , vomiting , diarrhoea . Unboiled milk readily becomes sour , and affords a favorable soil for putrefactive bacteria and dis- ease germs . Both clinical experience and actual experiments show that boiling milk ...
Página 19
... ferments or by malting . In the banana , as in other fruits , however , natural fermentative pro- cesses occur which convert the greater portion of its starch into dextrin and glucose without artificial aid , and hence the banana tribe ...
... ferments or by malting . In the banana , as in other fruits , however , natural fermentative pro- cesses occur which convert the greater portion of its starch into dextrin and glucose without artificial aid , and hence the banana tribe ...
Página 24
... ferment is still present in small amount , there is a formation of compact- casein coagula , inasmuch as these are not peptonized , owing to the absence of hydrochloric acid and pepsin , or only imperfectly . In still other cases where ...
... ferment is still present in small amount , there is a formation of compact- casein coagula , inasmuch as these are not peptonized , owing to the absence of hydrochloric acid and pepsin , or only imperfectly . In still other cases where ...
Página 45
... ferment ptyalin which has the property of converting starch into sugar , but probably the chief object of the saliva is to give a slight alkaline re- action to the mass which is necessary in the process of assimilation - Bartholow ...
... ferment ptyalin which has the property of converting starch into sugar , but probably the chief object of the saliva is to give a slight alkaline re- action to the mass which is necessary in the process of assimilation - Bartholow ...
Página 59
... fermented liquors - indeed all foods or drinks which tend to increase the production of urea and uric acid . So long as the best clinicians are unable to agree upon the true pathology of these diseases , and the best diet for them , a ...
... fermented liquors - indeed all foods or drinks which tend to increase the production of urea and uric acid . So long as the best clinicians are unable to agree upon the true pathology of these diseases , and the best diet for them , a ...
Outras edições - Ver tudo
Journal of Reconstructives, Dietetics and Alimentation, Volume 6,Edição 10 Visualização integral - 1890 |
Journal of Reconstructives, Dietetics and Alimentation, Volume 6,Edição 1 Visualização integral - 1890 |
Palavras e frases frequentes
acid action albuminous amount antipyretics antiseptic application asepsis bacilli bacteria beef beef tea blood body boiling bread casein cause cent child cholera chronic clinical cold bath cold water condition constipation cow's milk cure danger diarrhoea diet dietetic digestion diphtheria disease disinfection doses douche drink dyspepsia effect eggs especially exercise experience favorable ferment fluid fruit functions gastric GAZETTE germs guaiacol heart heat hydrotherapy hygienic important increased infant infection intestinal irritation less matter meal meat Medical medicine ment method milk minutes nerves nervous nourishment nurse nutritive obese observed organs ounces pain patient pepsin peptonized phthisis physician physiological practice present produced quantity regard remedy rennin rheumatism scrofula skin solution sterilized stimulants stomach suffering sugar symptoms taken temperature therapeutic tion tissue treated treatment tuberculosis typhoid fever uric acid vegetables vomiting York