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How Nature Cures, Comprising a New System of Hygiene

How Nature Cures, Comprising a New System of Hygiene


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About the Book

This historic book may have numerous typos, missing text, images, or index. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. 1892. Not illustrated. Excerpt: ... 240 EXPERIMENTS ON RAW STARCH. are never exposed to the action of the digestive juices. In cooked cereals the cells are burst by expansion produced by heat, so that the digestion of the starch grains is greatly facilitated. Moreover, raw starch granules, even when set free, are extremely difficult to digest by the amylic ferments of the body. Raw starch may be subjected to the action of ptyaline for heat, without more than a trace of sugar being formed." The grains experimented upon were in one case a mixture of oats, wheat, barley, and rice. In a second experiment, a sample of lentils were used. In the third experiment, a mixture of cereals, linseed, cokernut, and lentils. These samples were insalivated by being held in the mouth for five minutes, then expelled into a glass vessel, and there was added to the contents a two per cent. solution of pure hydrochloric acid, in order to arrest the action of the ptyaline. Professor Goodfellow sums up the results as follows: ' The total amount of sugar formed in the mouth from the mixed cereals was 2.61 grams. This equals about 3.48 grams of starch. Taking the percentage of starch at 60, about 4.4 per cent. of the total raw starch was converted into sugar during insalivation. In the second case, taking the percentage of starch at 50, about .9 per cent. of the total raw starch was converted into sugar during insalivation. "In the third case, taking the percentage of starch at 55, about .8 per cent. of the total raw starch was converted into sugar." It will be noticed that in the last two experiments the proportion of starch converted into sugar is less than one per cent.--practically an insignificant portion; and when it is remembered that the samples of cereals were insalivated for five minutes, and that usuall...


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Product Details
  • ISBN-13: 9781150448751
  • Publisher: General Books
  • Publisher Imprint: General Books
  • Height: 246 mm
  • No of Pages: 130
  • Spine Width: 7 mm
  • Width: 189 mm
  • ISBN-10: 115044875X
  • Publisher Date: 09 Jan 2012
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Weight: 245 gr


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