Ptomaïns, leucomaïns, toxins and antitoxins, or, The chemical factors in the causation of disease / by Victor C. Vaughan and Frederick G. Novy.

Victor Clarence Vaughan

Date:: 1896

Credit: Ptomaïns, leucomaïns, toxins and antitoxins, or, The chemical factors in the causation of disease / by Victor C. Vaughan and Frederick G. Novy. Source: Wellcome Collection.

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Table of Contents
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17/630 page 11

CONTENTS. PAGE Introduction 13 CHAPTER I. Definition and Classification of the Bacterial Poisons 16 CHAPTER IE Historical Sketch of the Bacterial Poisons . . 26 CHAPTER III. Foods Containing Bacterial Poisons : Poisonous Mus- sels, Oysters and Eels, Fish, Sausage, Meat, Cheese, Milk, Ice-cream, Meal and Bread 42 CHAPTER IV. The Examination of Poisonous Foods. 123 CHAPTER V. General Considerations of the Relation of Bac- terial Poisons to Infectious Diseases : Classifica- tions of Diseases, How Germs Produce Disease, Defini- tion of Infectious Disease, Koch’s Rules . . . . 128 CHAPTER VT. The Bacterial Poisons of Some of the Infectious Diseases: Anthrax, Asiatic Cholera, Tetanus, Tuber- culosis, Diphtheria, Suppuration, The Summer Diar- rhoeas of Infancy, Typhoid Fever, Hog cholera, Rabbit Septicemia, Pneumonia, Malignant CEdema, Puerperal Fever 144

Ptomaïns, leucomaïns, toxins and antitoxins, or, The chemical factors in the causation of disease / by Victor C. Vaughan and Frederick G. Novy.

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