The diseases of the stomach : with an introduction on its anatomy and physiology, being lectures delivered at St. Thomas's Hospital / by William Brinton.
- William Brinton
- Date:
- 1859
Licence: Public Domain Mark
Credit: The diseases of the stomach : with an introduction on its anatomy and physiology, being lectures delivered at St. Thomas's Hospital / by William Brinton. Source: Wellcome Collection.
Provider: This material has been provided by the Francis A. Countway Library of Medicine, through the Medical Heritage Library. The original may be consulted at the Francis A. Countway Library of Medicine, Harvard Medical School.
381/426 page 365
![Another classification even more phj riologica] may be also suggested: namely, a division of dyspepsias accord- ing to that alimentary constituent, the failure of vrhicli to be digested provokes their symptom-. It will be recollected that, in speaking of the composi- tion of the food in the Lectures on Digestion,1 its chief ingredients were arranged (in accordance with the classifi- cation suggested by Dr. Prout) under the following heads;. 1. Albuminous materials or protein-compounds; such as albumen, fibrin, casein, &c. 2. Hydro-carbons or fats; exemplified by butter, oil, animal fats, &c. 3. Hydrates of carbon; a group which includes the various starchy and saccharine substances. 4. Saline constituents which, though less exactly known in respect to their quan- tity and quality, seem scarcely less important than the preceding. 5. Water; the more or less immediate sol- vent of some of the above constituents (compare p. 41) ; and the instrument of most of the mechanical and che- mical phenomena of Life. Now in respect to sucli a classification, it must be con- ceded, that in many cases of severe and protracted indiges- tion, an undue quantity or quality of any one of these constituents often suffices to excite a paroxysm of the disorder. But in others it will be found, that onlv one of . these constituents is thus resented : so that, for example, the dyspepsia of one patient is called forth by proteinous substances; that of a second by saccharine or starchy matters; that of a third by oily or fatty articles of food. And even the saline and the aqueous ingredients of food might perhaps be added to this list. At least I have known instances in which persons appeared to be rendered singularly dyspeptic2 by the saline contents of a hard or 1 These Lectures en Food have heen published as an Essay in the ' Cyclo- paedia of Anatomy,' Suppl., p. 382, et seq. * An effect analogous to the marked injury which such waters often pro- duce on cattle.](https://iiif.wellcomecollection.org/image/b21043589_0381.jp2/full/800%2C/0/default.jpg)
