Treatise on human physiology : for the use of students and practitioners of medicine / by Henry C. Chapman.

  • Henry Cadwalader Chapman
Date:
1887
Catalogue details

Licence: Public Domain Mark

Credit: Treatise on human physiology : for the use of students and practitioners of medicine / by Henry C. Chapman. Source: Wellcome Collection.

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    are especially useful in producing heat. It must be remembered, how- ever, that the combustion of all tissue produces heat, and that heat- making substances like fat, and the inorganic principles, make tissue as well as the albuminous ones. ‘There is, therefore, no such sharp line of demarcation as heat- and tissue-making foods as Liebig’s classification implies. It may appear strange that inorganic principles like calcium phos- phate, salt, water, etc., are classed as food, but as we have seen that the body is composed of inorganic as well as organic principles, we must regard as a food any substance that will furnish these principles. ‘The chemical analysis of such substances as are seen in Tables X VIII. and XIX. explains why mankind makes use of eggs, fish, flour, potatoes etc., as food, these articles containing the inorganic and organic prin- ciples of which the body consists. TABLE XVIII.'—ANIMAL FoopDs. In 1000 parts Mammals. Birds. Fish. Eggs. Milk, Water . . (28.75 729.83 740.82 735.04 861.53 Albumen . 174,22 202.61 137.40 134.34 39.43 Collagen Se Sore e 14.00 eos Ga a er piiggack Fat. : 2% eteis 19.46 45,97 116.37 49.89 Carbohydrates .... wes 4 oe ay bs 42.23 Extractives . 16.90 yA L607. 3.74 Re Salts : am have 12.99 14.96 10.51 5.92 TABLE XIX.2—~VEGETABLE FOODS. In 1000 parts Corn flour. Peas (dried). Potatoes. Beet root. Water. ; ‘ . 150.00 <i 760 822.50 Albumen. ; ; . 182.50 280 10 20.40 Starch . , : . 606.80 573 180 gia Sugar. R : . 84.80 ag aiea 122.60 Cellulose . E : pee OU 76 40) 25.60 Fat . ; ; : 4d 6:80 ie ide ere Salts ; : ; . 12.50 38 10 8.90 From the fact of the inorganic principles being usually combined in sufficient quantities with the organic, their indispensable use as food 1s often overlooked. The albuminous principles of the food that in the economy are converted into the albumen of the blood, are found both in the animal and vegetable foods. Thus we have albumen as musculin forming the basis of muscle, in various meats, beef, mutton, venison, lamb, etc., in the white of the egg, as casein in cheese, in birds, fish, oysters, and milk, as may be seen from Tables XVIII., XXI., and *.@O.G EE In vegetables, albumen exists as vegetable albumen, readily converted into that of the blood. It is present in peas, potatoes, beets, flour, etc., as shown in lables XIX. and XX. 1 Moleschott, referred to by Carpenter, Principles of Human Physiology, 1881, p. 97. 2 Carpenter, op. cit.
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