Hygiene and public health / by B. Arthur Whitelegge.

  • Arthur Whitelegge
Date:
1894
Catalogue details

Licence: Public Domain Mark

Credit: Hygiene and public health / by B. Arthur Whitelegge. Source: Wellcome Collection.

    133/610 (page 121)
    and not infrequently cause dyspepsia and urticaria. Mussels are especially prone to be poisonous, the symptoms including not only dyspepsia and urticaria, but also swelling of the tongue and fauces, numbness of the limbs, and weak, irregular pulse. Yery severe and often fatal attacks have been attributed to eating mussels gathered upon shores polluted by sewage. Many of the cases of mussel-poisoning are believed to be due to simple acute dyspepsia, but others have been traced to an alkaloidal poison {inytilotoxine) contained in the liver of the mussel. JTBiSR contains nitrogenous substances, fat, carbo- hydrates, salts, and water, and may be regarded as a complete diet in itself. The chemical composition varies somewhat according to the species and breed of animal, and the diet and physical conditions. Average Cou)i try- fed Milk. Average Towu-fed Milk. Alderney Milk. Fore Milk. Water . Fat. Casein Milk Sugar . Salts (Ash) . 88 7„ 3 4 4-5 0-7 86 7, 4 5 4-3 0-7 87 7, 3- 2 4- 5 4-1 0-7 90 7, 0-2 1 9-7 0-7 It is usual and convenient to include all the albu- minoids in milk under the heading of casein. The fat is suspended in milk in microscopic globules, which upon standing rise slowly to the sur- face, forming cream. The facility with which this occurs depends upon the size of the globules, and is increased by addition of water. The proportion of cream aver- ages about 8 per cent., but ranges from 6 per cent, in very poor milk, to 12 per cent, or 15 per cent, or more ; in Alderney cows it may reach 40 per cent. One part of cream is said to correspond roughly to 0'2