. Diseases of infancy and childhood . , alcohol, up to the line A. The tube isnow tightly corked, shaken thoroughly, and placed upright in a tall bottlecontaining water at a temperature of 120° to 150° F. The fat separatesand forms a distinct layer at the top, and after half an hour the amount isread off in degrees. By reference to the following table the exact percentageof fat is shown:— Table No. 20. Degrees, Marchaud. Percentage of Fat. Degrees. Marchand. Percentage of Fat. 1 13 3 15 5 17 7 19 9 21 11 SUGAR. 135 Each additional dcf]^rcc
. Diseases of infancy and childhood . , alcohol, up to the line A. The tube isnow tightly corked, shaken thoroughly, and placed upright in a tall bottlecontaining water at a temperature of 120° to 150° F. The fat separatesand forms a distinct layer at the top, and after half an hour the amount isread off in degrees. By reference to the following table the exact percentageof fat is shown:— Table No. 20. Degrees, Marchaud. Percentage of Fat. Degrees. Marchand. Percentage of Fat. 1 13 3 15 5 17 7 19 9 21 11 SUGAR. 135 Each additional dcf]^rcc on the tiihc corresponds to per cent, of insure accuracy tlie test should he repeated two or three times with thesame specimen.^ Another test is made hy the use of Fesei^s lactoscope. (See Fig. 40.)The test is made as follows: Four cuhic centimeters of milk are measuredoff in a pipet, put into a tube, and water slowly added, shaking from time totime until the black lines of the porcelain stem at A are clearly visible. Fig. 47.—Cows Milk, Showing Fat-globules, Magnified 330 Diameters. through the mixture of milk and water. The percentage of fat is then readoff on the glass cylinder at the level of the water added; thus, if the wateris to the mark 4, it indicates the presence of 4 per cent, of fat. This testis only applicable to cows milk. Sugars and Carbohydrates. Each sugar has its specific ferment in the intestine, ^raltoso has mal-tase, lactose has lactase, and cane suo-ar has invertin. These sucrars are allacted upon in the mouth by the ptyalin of the saliva. They are furtheracted upon by tlie diastatic ferment of the intestine and the pancreaticjuice, which iransforni (lu^ pi>lysaccbarido into nuuiosaccharido. •These tubes nuiv bo Dblaiiuvl from 1^. (^leiuer. 51 ^^illi;un Stroot, \e\v York. 136 NUTRITION. Before the starches and sugars are absorbed by the walls of the intes-tinal tract, they must be transformed by means of ferments found in thesaliva
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