Food in Health and DiseaseCassell, 1896 - 592 من الصفحات |
طبعات أخرى - عرض جميع المقتطفات
عبارات ومصطلحات مألوفة
albuminates albuminuria alcohol alimentary alkaline amount animal food arrowroot Bauer beef beef-tea beer beverage blood body boiling brandy bread broth butter carbohydrates carbonic acid casein cellulose cent cheese chiefly coagulated coffee composition constituents contains cooked cow's milk cream daily dextrin diabetes diastase dietary dietetic disease Dujardin-Beaumetz dyspepsia eggs especially excess extract farinaceous fatty febrile feeding fermentation fish flavour flesh flour fluid fresh fruit gastric juice gluten glycosuria gouty grains grammes grape heat human milk increase indigestible infant intestine jelly koumiss lactic acid large quantities less maize meal meat mixed muscular mutton nitrogenous nitrogenous substances non-nitrogenous oatmeal organs ounces patient peas pepsin peptones peptonised pint potatoes proportion proteids pudding regard rice rich roast saccharine salts Sée small quantity soluble soup starch stimulating stomach sugar tablespoonfuls taken tannin temperature tion tissues uric acid urine utilised vegetable foods wine
مقاطع مشهورة
الصفحة 380 - Mix the eggs with a little of the milk, and warm the butter with the other portion ; then stir the whole well together, adding a little nutmeg and ginger, or any other agreeable spice.
الصفحة 379 - Take a sufficient quantity (say 1 quart) of wheat bran ; boil it in two successive waters for a quarter of an hour, each time straining it through a sieve; then wash it well with cold water (on the sieve) until the water runs off perfectly clear; squeeze the bran in a cloth as dry as possible...
الصفحة 278 - The balance of unexpended nutriment must be thrown off in some form or other; it may be relegated in the form of fat to be stored on the external surface of the body, or be packed among the internal organs, and thus he or she may become corpulent and heavy, if a facility for converting appropriate material into fat is consistent with the constitution of the individual; for some constitutions appear to be without the power of storing fat, however rich the diet or inactive their habits may be. When,...
الصفحة 557 - There is also absorption of serum albumin by osmosis. The chemical result of boiling milk is to kill all the living cells, and to coagulate all the albuminoid constituents. Milk after boiling is thicker than it was before. The physiological results are that all the constituents of the milk must be digested before it can be absorbed...
الصفحة 250 - Again, more than half of the saccharine ingredient of this preparation is cane sugar, added for the purpose of preservation, and this material is very liable, when in excess, to ferment in the alimentary canal, giving rise to irritant products that impede digestion. Infants fed upon condensed milk, though fat, are pale, lethargic and flabby ; although large, are far from strong ; have little power to resist diseases ; often cut their teeth late, and are very likely to drift into rickets. It must...
الصفحة 257 - F.; then add two teaspoonfuls of Fairchild's essence of pepsin and stir just enough to mix. Let it stand until firmly jellied, then beat with a fork until it is finely divided; strain, and the whey, the liquid part, is ready for use.
الصفحة 255 - In order to prevent the firm clotting to which cow's milk is prone, some alkaline solution may be added, or some prefer to use a small quantity of a mucilaginous, or other thickening substance, such as barley water, a solution of gelitin, or one of the prepared foods, which act mechanically in obviating the formation of firm clots.
الصفحة 380 - The bran in its common state is soft, and not easily reducible to fine powder. In some seasons of the year, or if the cake has not been well prepared, it changes more rapidly than is convenient. This may be prevented by placing the cake before the fire for five or ten minutes every dav.
الصفحة 255 - ... be employed daily for a month or two. Break up the curd repeatedly, and carefully separate the whole of the whey, which should then be rapidly heated to boiling in a small tin pan placed over a spirit or gas lamp. During the heating a further quantity of casein, technically called " fleetings," separates and must be removed by straining through clean muslin.