Common disorders and diseases of childhood / by George Frederic Still.

  • George Frederic Still
Date:
1909
Catalogue details

Licence: In copyright

Credit: Common disorders and diseases of childhood / by George Frederic Still. Source: Wellcome Collection.

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

    55/752 (page 39)
    mixture ordered. For practical purposes 48 per cent, may be taken as the average proportion of fat in centrifugal cream—this is, I think, a safer average than 46-3, which was obtained only when the few exceptionally low percentages were included—and on this assumption the error either way cannot be more than 10 per cent, at the utmost, and will very rarely be more than 6 per cent, in either direction ; so that if we ordered, as is commonly necessary, a dilution of 1 in 24—that is, 2 per cent, of fat (the cream must be assumed to contain 48 per cent, of fat),—the utmost possible error is less than 0-5 per cent, in either direction, and it will rarely be as much as 0-25 per cent. It is therefore a perfectly simple matter to correct the fat deficiency in any mixture. For example, suppose the infant is to have one part of milk with three of water, this will reduce the fat in the milk from 3-5 to 0-8 per cent, approximately ; it is necessary to add sufficient cream to raise the percentage from 0-8 to 3—3-5 per cent. The addition of 1 drachm of cream (assumed to contain 48 per cent, fat) to 2J ounces of the mixture, ].e. 1 to 20, will be the addition of 2-4per cent, fat approximately' raising the total fat percentage of the mixture to 3-2 per cent. A further advantage of this high-percentage centrifugal cream IS the very small proportion which it is necessary to add to any milk mixture ; this makes it possible to neglect all the other constituents of the cream, except the fat, in calculating the resulting percentages in the mixture. With any weaker cream ol which a larger quantity must be added, it becomes necessary to consider the proteid and sugar in the cream as well as in the milk, and this makes the matter somewhat complicated I have sometimes used butter dissolved in the food, and have generaUy found that infants tolerated it well. It is more easily obtainable by the poor than cream, and is sometimes avaHable when cod-hver oil IS not at hand or is disliked.. By the addition a fonfn'' f '^7' three-quarters of an inch square to a four-ounce feed of milk and water the fat was raised from 1-5 to 3.5 per cent. But so large a quantity of butter may disagree. rice th ''^ I ''--^ -d-ed means are avalllf T''^ 1 recommended where other XT. ^ supplying the deficiency; even with the rest of the mixture ; the taste of the butter is very obvious and may be distasteful ; and lastly, butter is very c'^omrn y