Physiological Aspects of the Liquor Problem, Volume 1 |
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Página 285
... meat particles noticeable until toward the end of this period , when the stomach very soon became empty . This cor- responds with the observations of Kühne on man and the dog in ... 50 grams meat +50 c DIGESTION AND SECRETION . 285.
... meat particles noticeable until toward the end of this period , when the stomach very soon became empty . This cor- responds with the observations of Kühne on man and the dog in ... 50 grams meat +50 c DIGESTION AND SECRETION . 285.
Página 286
Committee of Fifty for the Investigation of the Liquor Problem. Physiological Sub-Committee, John Shaw Billings, Wilbur Olin Atwater. II . 9.10 A. M. 50 grams meat +50 c . c . water . Total acidity . Analysis of contents . Loosely ...
Committee of Fifty for the Investigation of the Liquor Problem. Physiological Sub-Committee, John Shaw Billings, Wilbur Olin Atwater. II . 9.10 A. M. 50 grams meat +50 c . c . water . Total acidity . Analysis of contents . Loosely ...
Página 287
Committee of Fifty for the Investigation of the Liquor Problem. Physiological Sub-Committee, John Shaw Billings, Wilbur Olin Atwater. VI . 1.00 P. M. 50 grams meat + 100 c . c . 10 per cent . alcohol . 2.45 3.10 3.30 3.50 4.10 Analysis ...
Committee of Fifty for the Investigation of the Liquor Problem. Physiological Sub-Committee, John Shaw Billings, Wilbur Olin Atwater. VI . 1.00 P. M. 50 grams meat + 100 c . c . 10 per cent . alcohol . 2.45 3.10 3.30 3.50 4.10 Analysis ...
Página 288
... 50 grams meat +150 c . c . hochheimer . Analysis of contents . Total acidity . Loosely combined HCl . Free HCl . 9.30 0.374 0.140 0.176 10.00 0.432 0.154 0.191 10.15 0.450 0.151 0.198 10.45 ... 50 grams meat + 50 288 THE LIQUOR PROBLEM .
... 50 grams meat +150 c . c . hochheimer . Analysis of contents . Total acidity . Loosely combined HCl . Free HCl . 9.30 0.374 0.140 0.176 10.00 0.432 0.154 0.191 10.15 0.450 0.151 0.198 10.45 ... 50 grams meat + 50 288 THE LIQUOR PROBLEM .
Página 289
Committee of Fifty for the Investigation of the Liquor Problem. Physiological Sub-Committee, John Shaw Billings, Wilbur Olin Atwater. XIV . 9.00 A. M. 50 grams meat + 50 c . c . brandy +25 c . c . water . 9.50 10.20 10.50 11.20 11.40 ...
Committee of Fifty for the Investigation of the Liquor Problem. Physiological Sub-Committee, John Shaw Billings, Wilbur Olin Atwater. XIV . 9.00 A. M. 50 grams meat + 50 c . c . brandy +25 c . c . water . 9.50 10.20 10.50 11.20 11.40 ...
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Physiological Aspects of the Liquor Problem; W. O. Atwater,John S. Billings Pré-visualização indisponível - 2018 |
Palavras e frases frequentes
0.2 per cent 50 grams meat absol absolute alcohol abstainers achromic point action of alcohol albumin alco Alcohol by volume alcoholic beverages alcoholic drinks alcoholic fluids amount of alcohol amylolytic action animals beer brandy claret Committee of Fifty contain digestive action distilled dogs drinkers drinks and narcotics effects of alcoholic end of gastric ethyl alcohol Fluid added Free HCl fusel oil gastric digestion gastric juice grade gram pepsin hochheimer human system hydrochloric acid influence of alcohol inhibitory action inoculation insanity Loosely combined HCl malt liquors Maltose minutes moderate nature of alcoholic normal pancreatic juice percentage Period of digestion Physiol physiology and hygiene present Prof Proteid digested proteolysis public schools pupils quantities Relative proteolytic action retarding action saliva salivary digestion secretion sherry solid matter special reference teachers teaching text-books tion Total acidity Total solids Undigested fibrin whiskey wine