On fluid meat : a new preparation of meat, especially adapted to weak stomachs, and for invalids generally, with remarks on food / by Stephen Darby.

  • Darby, Stephen.
Date:
1870
Catalogue details

Licence: Public Domain Mark

Credit: On fluid meat : a new preparation of meat, especially adapted to weak stomachs, and for invalids generally, with remarks on food / by Stephen Darby. Source: Wellcome Collection.

Provider: This material has been provided by The Royal College of Surgeons of England. The original may be consulted at The Royal College of Surgeons of England.

    5/24 (page 5)
    a group of matters termed in the aggregate ex- tractive matters, and several saline substances. It is as a compound of all these that the lean of meat—the muscular fibre, vessels, membranes, juices, and salts—is more than anything else, able to sustain health and strength to build up the body in its growth, and to repair and replace the continuous waste, the loss of substance arising from wear and tear and all the actions of the living system. When the several constituents of animal flesh are separated, no one of them is by itself capable of restoring the body or repairing the daily waste. It has been ascertained by experiment quite conclusively, that neither fibrine, albumen, gela- tine, nor extractive or saline matters severally and separately can afford efficient nourishment. Chemically considered, fibrine is quite insoluble; albumen is soluble in cold water, but is coagulated into an insoluble state in water at about 150° Fahrenheit; gelatine is soluble in hot water, but solidifies on cooling in combination with water. The saline constituents of flesh exist in it in conditions not perhaps accurately known. The