A manual of practical hygiene for students, physicians, and health officers / By Charles Harrington.

  • Harrington, Charles, 1856-1908.
Date:
1914
Catalogue details

Licence: Public Domain Mark

Credit: A manual of practical hygiene for students, physicians, and health officers / By Charles Harrington. 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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    CONTENTS. CHAPTER I. Section 1. General Considerations ,17 Nutritive Value of Foods, 17. Amount Necessary, 18. Composition, 19. Proteins, Simple, 20. Conjugated, Derived, 21. Fats, Carbohy- drates, 22. Organic Acids, Inorganic Salts, 24. Section 2. Animal Foods 24 Meats, Digestibility, Flavor, 2.5. Texture, Effects of Cooking, 26. Char- acteristics of Good Meat, 27. Comparative DigestibiUty, Compo- sition of Meats, 28. Meat Extracts, 33. Meat Powder, Sausages, 34. Fish, 36. Digestibility, Keeping QuaUties, 37. Composition, 39. Meat and Fish and Parasitic Disease, 39. Transmission of Disease by Meat and Fish, 45. Relation Between Human and Bovine Tubercu- losis, 51. Poisoning by Meat and Fish, Due to Substances Normally Present in the Living Organism, 65. Due to Bacterial Products in Meats and Fish, 66. Signs Pointing to Epidemic, Onset and Course of Symptoms, 69. Nature of Symptoms, Post-mortem Appearances, 70. Character of Meats which Cause Poisoning, 71. Cases Illustrative of Poisoning by Meats and Fish, 73. Meat Inspection and Slaughter- ing, 90. Eggs, 92. Lard, 96. U. S. Standards, Physical and Chemical Proper- ties, 97. Section 3. Milk and Milk Products 98 Milk, U. S. Standard, Composition, 98. Constituents, Chemical and Physical Characteristics, 102. Koumiss, Kefir, 106. Colostrum, Consistence of MUk, Ferments of Milk, 107. Oxidases, Reductases, Bacteria in Milk, 110. Number of Bacteria, 112. Preservation of MiUc, Cold, Pasteurization, 119. Chemicals, 123. Adulteration of Milk, 127. Cream, U. S. Standard, 129. Composition of Cream, Condensed Milk, U. S. Standard, 130. Milk a.s Factor in Spread of Disease, Poisoning by Milk, 131. Milk from Di.sea.sed Cows, 133. Milk Contaminated from Without with Organ- i.sms Related to Human Diseases, 143. Analy.sis of Milk, 153. Determination of Specific Gravity, 154; of Fat, 1.55; of Total Solids, 1.58; of Milk-sugar, 1.59; of A.sh, of Proteids, 161. Detection of Addf;d Water, 162; of Added Coloring Matters, 168; of Preservatives, 170. Methods of Distingiiishing Between Raw and Cooked Milk, 172. Detection of Old Milk, 174. Detection of Gelatin in Cream, of Sugar in Cream and Milk, 175. Butt<;r, U. S. Standard, 176. Oleomargarine, 178. Butter as Carrier of DiHcase, 179. Analysis of Butter, 180. Examination, Dcterminar tion of Water, of Fat, of Salt, of the Nature of the Fat, 181. Cheese, U. S. Standard, 185. Composition, Adulteration, 187. Analysis, Determination of Water, of Ash, of Fat, of Proteids, of Nature of the Fat, Cheese as a Cause of Poisoning, 188.