On coughs, consumption, and diet in disease / By Horace Dobell.

  • Dobell, Horace, 1828-1917.
Date:
1877
Catalogue details

Licence: Public Domain Mark

Credit: On coughs, consumption, and diet in disease / By Horace Dobell. Source: Wellcome Collection.

Provider: This material has been provided by the Augustus C. Long Health Sciences Library at Columbia University and Columbia University Libraries/Information Services, through the Medical Heritage Library. The original may be consulted at the the Augustus C. Long Health Sciences Library at Columbia University and Columbia University.

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    will be heard, not of the same character as before, but more crackling, yet still distinctly bubbling; and if the tube is compressed the sounds become smaller, and assume nearly the character which they had before the water was emptied out. At parts where the tube appears dryer, loud rhonchus is heard, less musical and harsher than from the dry compressed tube. So slight an amount of moisture is sufficient to give the crepitation and rhonchus, that it is most difficult, hav- ' ing once moistened the tube, to get it again so dry as not to produce these sounds: so that we cannot help wondering how it is that the human air-tubes are ever free from rhonchi and crepitations, when lubricated by even their normal amount of secretion. Take a vulcanized rubber ball, with a hole in one side, partly fill it with water, and introduce, through the hole, a tube with its extremity beneath the surface of the fluid. By listening through a stethoscope placed on the ball while we breathe through the tube, gurgling will be heard in the ball, varying in its char- acter with the force of breathing, the size of the tube, and the depth of the fluid through which the air has to pass. The smaller the aperture of the tube the more the gurgling loses its distinctive characters and approaches to crepitation. If a dij ball and tube are now taken and ausculted again during respiration, breathing sounds of cavern-