Ptomaines and leucomaines, or, The putrefactive and physiological alkaloids / by Victor C. Vaughan and Frederick G. Novy.

Date:
1888
Catalogue details

Licence: Public Domain Mark

Credit: Ptomaines and leucomaines, or, The putrefactive and physiological alkaloids / by Victor C. Vaughan and Frederick G. Novy. 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.

    13/342
    CHAPTER T. PAOE Definition and Historical Sketch of Ptomaines . 13 CHAPTER II. Foods Containing Poisonous Ptomaines: Poisonous Mussel, Poisonous Sausage, Poisonous Ham, Canned Meats and Fruits, Poisonous Clieese, Millc, Ice-cream, and Bread 34 CHAPTER III. The Relation of Ptomaines to Disease. How Germs induce Disease. A Classification of Infectious Diseases: Anthrax, Cholera, Tetanus, Typhoid Fever, Cholera Infantum CHAPTER IV. The Importance of Ptomaines to the Toxicologist. Coniine-likeSubstances, Nicotine, Strychnine, Morphine, Atropine, Digitaline, Veratrine, Delphinine, Colchicine 110 CHAPTER V. Methods of Extracting Ptomaines. Ptomaines in Re- agents. The Stas-Otto Method, Drageudorff's Method, Brieger'a Method, the Methods of Gautier and Etard. Remarks upon the Methods ] 25 86