The mineral springs of Wiesbaden and their effect in disease : with instructions as to their application / by Henry Roth ; translated from the fourth German edition by Chris. Benson.

  • Roth, Heinrich.
Date:
1870
Catalogue details

Licence: Public Domain Mark

Credit: The mineral springs of Wiesbaden and their effect in disease : with instructions as to their application / by Henry Roth ; translated from the fourth German edition by Chris. Benson. 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.

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    PHYSICAL AND CHEMICAL PROPERTIES OF THE KOCHBRUNNEK The water of the Kochbrunnen, the principal spring, is clear and colourless; slightly opalescent when a volume of water is examined. It has a faint, undecided smell and its taste resembles that of slightly salted broth. In the basin, from which the water used for drinking is taken, its temperature is 153,5° F. = 54° R. — 67 5° C. • in the source itself it is 155,8° F. = 55° R. = 69,25° C. The constantly ascending gases — nitrogen with traces of oxygen and carbonic gas — keep the water in a state of ebullition. According to Fkesenius a pint of water (7680 grains) of the Kochbrunnen contains of solid matter: Chloride of sodium n of potassium « of lithium . « of ammonium « of lime . . n of magnesium Bromide of magnesium Iodide of magnesium . Sulphate of lime . . Phosphate of lime . . Arseniate of lime . Carbonate of baryta . n of stronti a n of lime . . • . . 52,49779 grains . • . 1,11974 „ . . . 0,00138 „ . . . 0,12841 . . . 3,61720 „ • • . 1,56603 „ . • . 0,02760 „ • • . traces • • • 0,69289 „ • • . 0,00299 „ • • • 0,00115 „ • • . traces • • . traces • • • 3,21055 „ T