An inquiry into the general pathology of scurvy / by Charles Henry Ralfe.

  • Charles Henry Ralfe
Date:
1877
Catalogue details

Licence: Public Domain Mark

Credit: An inquiry into the general pathology of scurvy / by Charles Henry Ralfe. Source: Wellcome Collection.

Provider: This material has been provided by The Royal College of Surgeons of England. The original may be consulted at The Royal College of Surgeons of England.

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    of potash, nor is it caused by the increase of the neutral salts, but is absolute, as can be shown by the fact that if sixteen ounces of fresh meat be given instead of sixteen ounces of salt, the alka- lescence is only increased o*2 grm., whilst the potash is increased o*8 grm., the chlorine and soda being diminished 3'i2 grms. and 3*18 grms. respectively.t The cause of the higher alkales- cence of the ash of the soldier’s rations can be understood by a reference to table VI., where it will be seen that there is *76 part of phosphoric acid, chlorine, and sulphuric acid, to ’75 part of lime, magnesia, potash, and soda in 100 parts of fresh meat; whilst in 100 parts of potato there is only *28 part of phosphoric acid, chlorine, and sulphuric acid, to ’63 part of lime, magnesia, potash, and soda, the alkaline bases being chiefly in combination with vegetable organic acids, and which by oxidation yield alkaline carbonates. We will now proceed to the consideration whether the changes which occur in the blood and tissues in f With sixteen ounces of fresh meat taken in place of sixteen ounces of salt, the sailor’s ration would yield—alka- lescence as bicarbonate of potash, 6-1; phosphoric acid 6-07; chlorine, •49; sulphuric acid, ’47; lime, •57; magnesia, l'05 ; potash, 4*45; soda, i’4i ; total, 14-51 grms.
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