Practical infant feeding ; feeding formulas.

  • Winters, Joseph Edcil, 1848-1922.
Date:
©[1909?]
Catalogue details

Licence: Public Domain Mark

Credit: Practical infant feeding ; feeding formulas. Source: Wellcome Collection.

Provider: This material has been provided by the Harvey Cushing/John Hay Whitney Medical Library at Yale University, through the Medical Heritage Library. The original may be consulted at the Harvey Cushing/John Hay Whitney Medical Library at Yale University.

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    makes the passage of the narrow pylorus to the intestine, where absorption is immediate. Casein masses of cow's milk cannot make the passage of the pylorus. Physical behavior oj proteid which enables it to make the passage oj the pylorus is fundamental to success. Contrast Presented by the Physical Behavior of Proteid in Skimmed Milk and Top Cream Skimmed milk from good bottled milk, sixteen hours after milking. Total proteid, 3.89 per cent.; casein, 2.99 percent. Skimmed milk when diluted with water and lime water as for feeding, and acidulated at feeding temperature, yields a jew large tough curds, which on stirring, slick together and sink. Top cream, top \ ounce from each of four quart bottles of milk, giving a composite sample, sixteen hours after milking. Total proteid, 3 per cent.; casein, 2.13 per cent. This cream, when diluted with water and lime water as for feeding, and acidulated at feeding temperature, yields an immense number oj finely divided, light, jeathery flocks, which Jloat in the solution, and are easily reduced to a semi-emulsified condition by stirring* Physical Behavior of Proteid in Different Cream Layers Upper 8 ounces.—From one quart bottle sixteen hours after milking. This cream, when diluted with water and lime water as for feeding, and acidulated at about 980 to ioo° F., gave a coarsely flocculent floating curd, which can be broken up by stirring, but only with some difficulty, and quickly collects into large masses again. Upper 4 ounces.—This cream, when treated in the same manner as above, gave a finer curd, which was more easily broken up by stirring. Upper 2 ounces.—This gave a finer curd than either of the above, when treated under the same conditions. Upper 1 ounce.—There was no appreciable difference between the upper ounce and the upper 2 ounces. While a difference doubtless existed, it was not sufficiently pronounced to be observable. Upper J ounce.—Yields an immense number oj finely divided, light, jeathery flocks, which float in the solution, and are easily reduced to a semi- emulsified condition by stirring. In other words, food prepared from the top £ ounce of cream presents the same physical behavior as woman's milk, and readily makes the passage of the narrow pylorus. Utilization oj proteid by a young infant is contingent upon its physical behavior. ♦Analyses and coagulation experiments made by Mr. Henry C. Sherman, Ph.D. (Cornell), at Havemeyer Hall, Columbia University. [5]