A treatise on the digestion of food / by G. Fordyce, M. D. F. R. S. fellow of the Royal College of Physicians, and reader on the practice of physic, in London.

  • George Fordyce
Date:
1791
Catalogue details

Licence: Public Domain Mark

Credit: A treatise on the digestion of food / by G. Fordyce, M. D. F. R. S. fellow of the Royal College of Physicians, and reader on the practice of physic, in London. Source: Wellcome Collection.

Provider: This material has been provided by University of Bristol Library. The original may be consulted at University of Bristol Library.

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    Is*] are fo encreafed in quantity, the quality is always very much varied; that in feme cafes it is we are certain, becaufe the factor, which attends the encreafed fecretion in many in- flances, is a property which does not at all belong to the faliva in its natural ftate : we are obliged, therefore, to trun: to fuch expe- riments as we can make on fmall quantities. That it contains fea-falt there can be no doubt, becaufe if we let it evaporate pro- perly in a glafs veifel, and examine the reli- duum, cubic criitals of fea-falt are plainly to be feen, but mixed with other criftalli- zations, fome of which refemble thofe of common fal-ammoniac, whofe criflals are remarkable, as being double pyramids each of four fides, joined at the bafe like thofe of the ruby, only that the height of the pyramid is much greater in proportion to the breadth of the bafe; thefe pyramids adhere to one another always at points, and fo that the diagonals are in ftraight lines, or form right angles with one another. More- over, volatile alkali may be feparatcd from the faiiva by means of fixed vegetable alkali, and