Physiology of the carbohydrates : their application as food and relation to diabetes / by F. W. Pavy.

Date:
1894
Catalogue details

Licence: Public Domain Mark

Credit: Physiology of the carbohydrates : their application as food and relation to diabetes / by F. W. Pavy. Source: Wellcome Collection.

Provider: This material has been provided by the Royal College of Physicians of Edinburgh. The original may be consulted at the Royal College of Physicians of Edinburgh.

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    osazone—melting point of the osazone. Cleavage of carbohydrate from proteid by digestive ferment action. Conclusion from whole array of evidence presented. Synthetic formation by protoplasmic agency of proteids by incorporation of carbohydrate with other matter. View held with regard to participation of asparagin. Proteid matter in relation to the deposition of carbohydrate as starch, cellulose, &c., in the vegetable organism ,, Description of Analytical Steps of Peoceduee. Modes of extract- ing sugar from animal structures. The sodium sulphate method. Alcohol method preferable. Employment of sulphuric acid to obtain information regarding the nature of the sugar present. Details of the alcoholic process of extraction in the case of blood. Process for separating and estimating the amylose fi'om the other forms of carbohydrate by the successive employment of potash, alcohol, sul- phuric acid, and the ammoniated oupric test. Mode of calculating the results. Application of the process to solid tissues. Difficulty arising from glycogen and cleavage carbohydi'ate being yielded by the same process. Necessity of securing that the sulpliuric acid used for conversion into glucose exists as free acid. Time required for conversion of the various cai'bohydrates into glucose. Use of tlie autoclave for facilitating the conversion. Use of citric acid for inversion of cane sugar. Qualitative and quantitative testing—cupric oxide reduc- ing power the basis. Composition of Fchling's solution. Modification of Fehling's solution. Quantitative methods. Gravimetric copper pro- cess. Volumetric method—the ammoniated cupric test—the apparatus —precautions to be observed. Experimentnl testimony to the reliability of the test Ingested Caebohtdeates teaced to the Poktal Blood. Starch— necessity for a ])rocess of digestion—action of saliva—maltose the end product—effect of gastric juice—absorption from stomach—action of bile and pancreatic juice—modify ing influence of acids and carbonated alkalis on pancreatic ferment action—action of the suceus entericus or intestinal juice—its glucose-forming capacity—product of starch diges- tion found in portal blood—large presence of sugar with lower cupric oxide reducing power than that of glucose. Cellulose—its resistance to solvents—its susceptibility of yielding to the action of certain fer- jnents—question of how far this occurs in the alimentary tract. Cane sugar—its position as a dilTusible body—its inversion by acids— presence of an inverting ferment to a slight extent in the walls of the /itoiuach, and to a much larger extent in those of the intestine—con- tinued activity of the ferment after precipitation by alcohol, and drying —contrast in the case of the ruminant animal in relation to the invert- ing ferment—iuverting effect of contact with the stomach contents— inverting action of dilute acids at moderate leni])eratures—product from ingested cane sugar found in the portal blood. Lactose—its ]>osition as a diffusible body—its alleged conversion into dextrose and galactose by the succus entericus—its probable partial conversion into lactic acid. Glucose—its absorption as such—possible occurrence of a certain amount of lactic acid rcrnicnt at ion