Phosphates in nutrition : and the mineral theory of consumption and allied diseases / by M.F. Anderson.

  • Anderson, M. F. (Mark French)
Date:
1878
Catalogue details

Licence: Public Domain Mark

Credit: Phosphates in nutrition : and the mineral theory of consumption and allied diseases / by M.F. Anderson. 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.

    56/214 page 48
    contained no phosphorus, except as phosphoric acid, hut it contained -053 per cent, of sulphur. Another experiment on the brain of a calf showed in— PO5 per cent. SO3 per cent. No. 1. Treated with alkali] and then with acid) No. 2. Treated with perman-] ganate and fired j •G65 •240 In this case a small quantity of phosphates must have been left adhering to the albuminous precipitate obtained in No. 1, and thus lost and not reckoned in the filtrate ; but putting this on one side and taking the results as here represented, the difference in the quantity of phosphoric acid is very slight, only amounting in the quantities taken (25 grammes) to the difference between -155 and -165, or -010. That the differences are owing to error is shown by the fact that in the first experiment the excess is with the alkali and acid treatment, and in the second experiment is on the other side. In both cases the amount of sulphur is as nearly as possible the same—in the sheep’s brain -058, hi the brain of the calf -057 per cent. Cheese also showed the same result:— PO5 per cent. SO3 per cent. No. 1. Treated with alkali] and then with acid J 1-60 •00 No. 2. Treated with perman-] ganate and fired J 1-66 1-05 This shows sulphur to the extent of ’042 per cent., and no phosphorus. The large quantity of phosphoric acid in cheese may lead to the conclusion that this acid is a constituent of
    digitised image 1
    digitised image 2
    digitised image 3