Diseases of the stomach and intestines : a manual of clinical therapeutics for the student and practitioner / by Dujardin-Beaumetz ; tr. from the 4th French ed. by E.P. Hurd.

Dujardin-Beaumetz, 1833-1895.

Date:: 1886

Credit: Diseases of the stomach and intestines : a manual of clinical therapeutics for the student and practitioner / by Dujardin-Beaumetz ; tr. from the 4th French ed. by E.P. Hurd. Source: Wellcome Collection.

Provider: This material has been provided by the Francis A. Countway Library of Medicine, through the Medical Heritage Library. The original may be consulted at the Francis A. Countway Library of Medicine, Harvard Medical School.

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$grammes, will give a nutritive value of 111 grammes, representing about 2 grammes of nitrogen, or (digestibility and nutritive quality being sup- posed to be equal) a little more than a tenth of the mean daily ration of a man, so that ten dozen of oysters would be required to constitute the daily rations in azotized substances.. The sea mussel, more indigestible than the cooked oyster, has the following composition: Water, 75.74 Organic azotized substances (containing 1.804 of nitrogen), ....... Fatty matters, ........ Salts, ......... Organic non-azotized substances and loss, 100.00 The esculent substance of the lobster has the following composition: Meat. Soft Internal Part. Esrers. 11. 72 2. 42 2. 73 n 89 Water, .... 76.618 84.315 62.983 Azotized matters, . . 19.170* 12.140f 21.9921 Fatty matters, . . 1.170 1.444 8.234 Mineral salts by incinera- tion, . . . 1.823 1.749 1.998 Non-azotized matters and loss, . . . 2.219 0.354 4.893 100.000 100.000 100.000 William Eoberts has shown that oysters ought to be eaten raw and not cooked, in fact, the little yellowish mass which constitutes in the oyster' the most dainty portion, is the liver, which is scarcely anything but a mass of glycogen. This liver contains also during life the digestive fer- ment which is inherent in it, namely the hepatic diastase. By the simple act of mastication, these two substances are brought in contact, in such a way that the glycogen is immediately digested by its proper diastase, without the intervention of anything else; the raw or partially cooked oyster, then, is digested of itself, but this advantage is lost in cooking, for heat, even of moderate intensity, destroys the ferment associated with gly- cogen. We may add that alcohol does the same harm as heat, and pre- vents the action of diastase on glycogen. One should not, then, drink wine with oysters, but rather milk. § * Nitrogen = 2.92. f N = 1.87. \ N = 3 36, § Payen, Me'moires sur les matieres grasses et les propriety alimentaires de la chair des diffbrents poissons, Comptes rendus de l'Ac. des sc, 1855). Pas- quier, Essai medical sur les huitres, These de Paris, 1818. Sainte-Marie, De l'huitre et de son usage comme aliment et comme remede, in Lectures relatives, etc., Lyon, 1829. Allard, Du poisson considere comme aliment dans les temps an- ciens etmodernes, etc., These de Paris, 1853. Reveille-Parise, Considerations hyg. et philos. sur les huitres, Gaz. med. de Paris, 3eser., t. i., 1846. Ozenne (C.-M.- L.), Essai sur les mollusques considered comme aliments, medicaments et poissons, These de Paris, 1858. Ferrand (E.), Ostreonomie: huitres toxiques et huitres 3$