Collected Contributions On Digestion And Diet
Collected Contributions On Digestion And Diet
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In our eReader you can find the full English version of the book. Read Collected Contributions On Digestion And Diet Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Collected Contributions On Digestion And Diet
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Infusions quite as rich in albumen were obtained when simple water was used as when the water was acidulated with hydrochloric acid. Infusions made from minced meat with half its weight of water, and allowed to stand for two hours, and then pressed through cloth, were found, on analysis, to contain over four per cent, of dry albumen. This amount of proteid is equivalent to that ' These remarks on beef -tea apply equally to Liebig's Extract of Meat, Brand's Essence of Beef, and Valentine's Meat-...Juice, all of which give only a slight reaction of albumen with nitric acid.
J 86 BEATEN-UP EGGS contained in cow's milk. The nutritive value of such infusions is, therefore, very high. When heated to the boiling point, they coagulate into a solid jelly. Made from beef or mutton, the product has an unpleasant bloody appearance ; but, when made from veal, the coloration is much paler. The best preparation, how- ever, is made from the meat off the breast of a chicken.
This meat is nearly white, and it yields an infusion which is almost colourless, and which sets, on heating, into a solid white jelly, of very agreeable appearance.
What to read after Collected Contributions On Digestion And Diet?
You can find similar books in the "Read Also" column, or choose other free books by Roberts, William, Sir, 1830-1899 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Infusions quite as rich in albumen were obtained when simple water was used as when the water was acidulated with hydrochloric acid. Infusions made from minced meat with half its weight of water, and allowed to stand for two hours, and then pressed through cloth, were found, on analysis, to contain over four per cent, of dry albumen. This amount of proteid is equivalent to that ' These remarks on beef -tea apply equally to Liebig's Extract of Meat, Brand's Essence of Beef, and Valentine's Meat-...Juice, all of which give only a slight reaction of albumen with nitric acid.
J 86 BEATEN-UP EGGS contained in cow's milk. The nutritive value of such infusions is, therefore, very high. When heated to the boiling point, they coagulate into a solid jelly. Made from beef or mutton, the product has an unpleasant bloody appearance ; but, when made from veal, the coloration is much paler. The best preparation, how- ever, is made from the meat off the breast of a chicken.
This meat is nearly white, and it yields an infusion which is almost colourless, and which sets, on heating, into a solid white jelly, of very agreeable appearance.
What to read after Collected Contributions On Digestion And Diet?
You can find similar books in the "Read Also" column, or choose other free books by Roberts, William, Sir, 1830-1899 to read onlineMoreLess
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