On the digestive ferments and the preparation and use of artificially digested food : being the Lumleian lectures for the year 1880, delivered before the Royal College of Physicians / by Wm. Roberts.

  • Roberts, Sir William, 1830-1899.
Date:
1880
Catalogue details

Licence: Public Domain Mark

Credit: On the digestive ferments and the preparation and use of artificially digested food : being the Lumleian lectures for the year 1880, delivered before the Royal College of Physicians / by Wm. Roberts. 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.

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    than with the use of simply diluted milk. It would be interesting also to have experience of the use of peptonised aliment in typhoid fever, and in old age. The greater variety which can now be given to this form of food by the preparation of peptonised soups, jellies, and blanc-manges will obviate the monotony sometimes complained of under the contmuous use of peptonised milk-gruel. THE USE OF PANCEEATIO EXTEACT AS AN ADDITION TO FOOD SHOETLY BEFOEE IT IS EATEN. The administration of pancreatic extract with, or immediately after, a meal can, I think, have only a limited utiHty. On entering the stomach the pan- creatic ferments encounter the acid of the gastric juice, and when this rises above a certain point the activity of the ferments is destroyed. Still a not inconsider- able interval of time must elapse before this point is reached, and during this interval the pancreatic ferments can accomphsh a certain amount of work. I have repeatedly administered pancreatic extract in this way, but I am unable to say positively that I have seen benefit from this mode of administration. There is, however, a modification of this plan, which I have lately put in practice, that promises better results. It is to add the extract to the food fifteen or twenty minutes before it is eaten. Certain dishes commonly used by invaHds—farinaceous gruels, milk, bread-and-milk, milk flavoured with tea or coffee or cocoa, and soups strengthened with
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