Therapeutics : its principles and practice : a work on medical agencies, drugs and poisons, with especial reference to the relations between physiology and clinical medicine / by H.C. Wood.

Date:
1888
Catalogue details

Licence: Public Domain Mark

Credit: Therapeutics : its principles and practice : a work on medical agencies, drugs and poisons, with especial reference to the relations between physiology and clinical medicine / by H.C. Wood. Source: Wellcome Collection.

Provider: This material has been provided by the Royal College of Physicians of Edinburgh. The original may be consulted at the Royal College of Physicians of Edinburgh.

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    tracts, and often may be altogether avoided by arresting the process of artificial digestion before completion. At first thought pepsin would appear to be the most available ferment for the preparation of peptones; but practical experience has led to reliance upon pancreatin. Pancreatin, pancreatic extracts, and pancreatic liquors are now found abundantly in commerce. The superiority of the secretion of the pancreatic gland as a practical fer- ment is connected with the fact that it contains two distinct classes of digestive principles, namely, pancreatic diastase, which dissolves starch, and trypsin, which acts upon albuminous principles. It is of great importance to be able to determine readily the value of any prepara- tion of pancreatin. The test devised by Dr. Wm. Roberts (Digestive Ferments, London, 1881) appears to be very practical. If pancreatin be added to fresh milk without an alkali, in the course of a few minutes the liquid acquires the property of curdling abundantly upon boiling; and Dr. Roberts estimates the value of a pancreatin by the number of cubic centimetres of milk which are transformed by one cubic centi- metre of the sample at a temperature of 40° C. to the curdlmg-point in five minutes. The liquor pancreaticus used by Dr. Roberts had a power oscillating between fifty and seventy. A test which may be substituted for that of Dr. Roberts, and which is especially applicable to the ordinary pancreatic extracts or so-called pancreatin is base upon the peptonizing power of the powder. Five grams of it added to twenty grains of the bicarbonate of sodium should so altei the easeine contained in one pint of milk in an hour at a temperature of 115° F. that no coagulation will occur upon the addition of mtnc ^Peptonized milk is made by diluting a pint of milk with a quarter ot a pint of water, heating to about 140° F„ adding two teaspoonfuls of liquor pancreaticus (Roberts’s) with twenty grains of 1blcarkonatef S°, dium digesting in a warm place for an hour to an hour and a half, and raising momentarily to the boiling-point; at the temperature of the sic- room 65° F, the digestion wifi usually require about three hours. Oi milk may be peptonized by dissolving five grains of pancreatin wit i bicarbonate of sodium in an ounce » -nn « er addin- to a pint of milk, and keeping at a temperature of 110 for one hour ° Very many persons object to the bitter taste o t le oroug digested milk so that in practice the best results are often obtained by allowing the peptonizing process to be only partially completed, an fzx -iik V *been actcd upon by the f s than twenty to thirty minutes. , i vu]j Pevtonized milk gruel is made by first preparing * S