Physiological Aspects of the Liquor Problem, Volume 1 |
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Página 143
... solid matter . Moreover , this stimulating effect of alcohol and alcoholic bev- erages upon the secretion of gastric juice is not limited to a direct action dependent upon the presence of the alcoholic fluid in the stomach , but is ...
... solid matter . Moreover , this stimulating effect of alcohol and alcoholic bev- erages upon the secretion of gastric juice is not limited to a direct action dependent upon the presence of the alcoholic fluid in the stomach , but is ...
Página 148
... solid matter contained in wines of this class may lead to some varia- tion in the extent of the influence exerted on the solvent action of the gastric juice . With clarets , on the other hand , containing approximately ten per cent . of ...
... solid matter contained in wines of this class may lead to some varia- tion in the extent of the influence exerted on the solvent action of the gastric juice . With clarets , on the other hand , containing approximately ten per cent . of ...
Página 154
... matter , and that even slight retardation of amylolysis may mean a loss of nutritive material to the body , or at ... solid non - volatile matters in whiskey tend to increase decidedly the starch - digesting power of saliva . Wines , as ...
... matter , and that even slight retardation of amylolysis may mean a loss of nutritive material to the body , or at ... solid non - volatile matters in whiskey tend to increase decidedly the starch - digesting power of saliva . Wines , as ...
Página 158
... substance which is apparently a part of the solid matter of the whiskey and is connected in part with the acidity of the fluid . Brandy and rum likewise produce a retardation of proteolysis which is somewhat greater than that caused by ...
... substance which is apparently a part of the solid matter of the whiskey and is connected in part with the acidity of the fluid . Brandy and rum likewise produce a retardation of proteolysis which is somewhat greater than that caused by ...
Página 170
... material em- ployed in its manufacture , and developed during the fermenta- tion ... matter , while such deleterious substances as fusel oils may be present in ... Solid residue at 110 ° C. Ash Reaction acid . Conditions : • 0.937 at 17.5 ...
... material em- ployed in its manufacture , and developed during the fermenta- tion ... matter , while such deleterious substances as fusel oils may be present in ... Solid residue at 110 ° C. Ash Reaction acid . Conditions : • 0.937 at 17.5 ...
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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