Reseña del editor:
Excerpt from Manual of Clinical Chemistry
In this small volume will be found the essentials of chemical diagnosis; or a description of all those chemical processes most useful to the practising physician. It is made up of the last eighty eight pages of the Text-book of Medical and Pharmaceutical Chemistry, with the addition of a chapter of Notes on Urinary Diagnosis, and a collection of well-selected experiments with carbo hydrates, fats, proteids, and milk, and a scheme for the qualitative analysis of commercial prepared foods.
The Notes on Urinary Diagnosis are essentially the skeleton notes of a course of lectures given for some years, in connection with the course in urinary analysis, at the Long Island College Hospital. The experimental study of the proximate principles of foods, presented at the beginning of the book, is warranted, the author thinks, by the great importance of dietetics in general, and especially of infant feeding. The experimental study of these substances should be undertaken before taking up the more difficult quantitative examina tion of milk, gastric contents, and urine. It is recommended that these experiments be taken up in connection with the descriptive text, or in connection with the lectures or recitations upon these substances.
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Reseña del editor:
Excerpt from Manual of Clinical Chemistry
The student should refer to the descriptive part of the text-book for the subjects treated of here.
The Carbohydrates
1. Note the general appearance of the specimens of grape-sugar or dextrose, dextrin, and starch which are passed around.
2. Put some of each into cold water. Starch is insoluble; dextrose and dextrin slowly dissolve, but more readily in hot water.
3. Apply Trommer's Test for Dextrose.-Put a few drops of copper sulphate solution into a test-tube, then solution of dextrose, and then strong sodium hydroxide. On adding the NaOH a precipitate is first formed, which, on adding more, redissolves, forming a blue solution. On boiling this, a yellow or red precipitate (cuprous hydrate or oxide) forms.
4. Dextrin, - Add iodine solution to the solution of dextrin, and a reddish brown color is produced. The color disappears on heating.
5. Starch. - (a) Examine microscopically the scrapings from the surface of a freshly cut potato. Note the appearance of the starch-grains, with their concentric markings. (See table, p. 369.)
(b) On boiling starch with water, an opalescent solution is formed, which, if strong, gelatinizes on cooling.
(c) Add iodine solution. An intense blue color is produced, which disappears on heating, and, if not heated too long, reappears on cooling. N. B. - Prolonged heating drives off the iodine, and consequently no blue color returns on cooling.
(d) Conversion into dextrin and dextrose.
About the Publisher
Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com
This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
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