A popular treatise on diet and regimen, Band 1 |
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Andere Ausgaben - Alle anzeigen
Häufige Begriffe und Wortgruppen
acid action addition albumen alcohol aliment alimentary amount animal fibre animal food aqueous articles of diet articles of food assimilation azotised matter baked barley beef body boiled bread breakfast broth butter carbon carbonic acid casein cheese chemical chyme circumstances consequent contains cooked degree derange diastase dietetic digestive organs diluted disease Ditto drms dyspepsia dyspeptic eaten effect essential oil expended fermentation fibrin flesh flour fruits functions gastric juice gelatin gluten grain gruel habits hydrogen important influence invalid irritating kind of food large proportion less easily digested malt malt liquor meal meat mixed mucilage mutton nervous nitrogen nutrimentary nutritive oatmeal obtained oleaginous ounces oxygen pint pint of milk potatoes powers probably processes pudding quantity render rice roasted saccharine saccharine matter saliva salt soup starch stimulating stomach substances sufficiently sugar taken temperature tion tissues vegetable fibrin wheaten flour wholesome wine
Beliebte Passagen
Seite 344 - Though I look old, yet I am strong and lusty: For in my youth I never did apply Hot and rebellious liquors in my blood; Nor did not with unbashful forehead woo The means of weakness and debility; Therefore my age is as a lusty winter, Frosty, but kindly: let me go with you; I'll do the service of a younger man In all your business and necessities.
Seite 232 - We shall never certainly be able to discover how men were led to the use of the hot infusion of the leaves of a certain shrub (tea), or of a decoction of certain roasted seeds (coffee). Some cause there must be which would explain how the practice has become a necessary of life to whole nations.
Seite 237 - Outlines of the geography of plants, with particular enquiries concerning the native country, the culture, and the uses of the principal cultivated plants on which the prosperity of nations is based.
Seite 157 - Animal Chemistry, with reference to the Physiology and Pathology of Man.
Seite 134 - THOMSON.-EXPERIMENTAL RESEARCHES ON THE FOOD of ANIMALS and the FATTENING of CATTLE : with Remarks on the Food of Man. By ROBERT DUNDAS THOMSON, MD Author of " School Chemistry ; or. Practical Rudiments of the Science.
Seite 329 - It is obvious that if flesh, employed as food, is again to become flesh in the body, if it is to retain the power of reproducing itself in its original condition, none of the constituents of raw flesh ought to be withdrawn from it during its preparation for food. If...
Seite 234 - If we suppose these 10 parts by weight of solid matter to be choleic acid, with 3-87 per cent, of nitrogen, then 100 parts of fresh bile will contain 0'171 parts of nitrogen in the shape of taurine. Now this quantity is contained in...
Seite 55 - The chemical analysis of these three substances has led to the very interesting result that they contain the same organic elements, united in the same proportion by weight; and, what is still more remarkable, that they are identical in composition with the chief constituents of blood, animal fibrine, and albumen.
Seite 141 - Richardson* also has remarked, "that when people have fed for a long time solely upon lean animal food, the desire for fat becomes so insatiable that they can consume a large quantity of unmixed and even oily fat without nausea :" this appears to me a curious physiological fact.
Seite 233 - The addition of the elements of water and of a certain quantity of oxygen to the elements of theobromine, the characteristic principle of the cacao-bean (theobroma cacao), yields the elements of taurine and urea, of taurine, carbonic acid, and ammonia, or of taurine and uric acid.