Diagnostic methods, chemical, bacteriological and microscopical, a text-book for students and practitioners . The fermentation is usuallycomplete within six hours. After removing the apparatus from the incubatorit is allowed to stand in the air for a few minutes to adjust itself to room tem-perature, as the scale is graduated in this way. This method gives results which correspond very closely to those of titra- 304 DIAGNOSTIC METHODS. tion and is to be recommended for the quantitative determination by fermenta-tion methods. Lohnstein has also introduced a saccharometer which may be used withd
Diagnostic methods, chemical, bacteriological and microscopical, a text-book for students and practitioners . The fermentation is usuallycomplete within six hours. After removing the apparatus from the incubatorit is allowed to stand in the air for a few minutes to adjust itself to room tem-perature, as the scale is graduated in this way. This method gives results which correspond very closely to those of titra- 304 DIAGNOSTIC METHODS. tion and is to be recommended for the quantitative determination by fermenta-tion methods. Lohnstein has also introduced a saccharometer which may be used withdiluted urine. It is seen in the accompanying cut. It does not, in the writersopinion, have any advantage over the above-mentioned apparatus as the prin-ciple is the same, although the urine must be diluted. Roberts Method. This method has been recommended for the quantitative determinationof sugar and is based upon the fact that the specific gravity of the urine ischanged in a quantitative way when the sugar of the urine is fermented. |35c Fig. 87.—Lohn-stein s fermenta-tion tube for undi-luted Fig. 18.—Lohnsteins fermentationtube for diluted urine. The urine must be acid before applying this test. A piece of yeast aboutthe size of a bean is added to the urine which is allowed to ferment at incubatortemperature until no further qualitative test for sugar is obtained. This willusually require from 24 to 48 hours, so that a trace of sodium fluorid shouldbe added to the urine to prevent bacterial action. The specific gravity of theurine before it is subjected to fermentation is very carefully taken either witha very accurately standardized hydrometer or, preferably, with the fermentation is complete the specific gravity of the fermented urine isdetermined in the same way. The difiference in the specific gravity of thetwo specimens is then multiplied by 234 to obtain the percentage of sugar. Or, THE URINE. 305 according to Purdy, each degree of specific
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