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Physiology, Experimental and Descriptive

Physiology, Experimental and Descriptive


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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1910 Excerpt: ...with the exception of the third, the salivary ferment resembles ferments in general, which are destroyed by heat, delayed by cold, and are limited in their action only by the accumulated product of such action."--Waller. Ptyalin is a type of a group of bodies called Unorganized Ferments, or Enzymes. These ferments are the agents that produce the peculiar chemical changes that are the chief part of digestion. EXPERIMENTS WITH THE DIGESTIVE LIQUIDS. Label all the test tubes used in these experiments. The action of the Saliva on starch. 1. Make a starch paste as follows: Place one gram of starch in a mortar, and rub up well with a little cold water. Add two hundred c. c. of boiling water, and boil for some time, stirring well. 2. Prepare a solution of grape sugar by crushing a few raisins and soaking them in water. To half a test tubeful of this solution add three or four drops of solution of caustic potash and two or three drops of a dilute solution of copper sulphate (blue vitriol); or, instead of using the caustic potash and copper sulphate, use "Fehling's test tablets," which can be bought of the druggist. Shake the liquid and boil. An orange-red precipitate indicates the presence of grape sugar. 3. Collect a teaspoonful of saliva in each of five test tubes; add water till the tubes are half full. Label the tubes A, B, C, D and E. Boil the liquid in test tube A. 4. Add a few drops of the starch paste to each of the test tubes. Set D and E in ice-water. To B add a few drops of hydrochloric acid. Set A, B, and C in water kept at 100 F. After ten minutes, test A, B, C, and D as in Exp. 2. In A boiling destroyed the power of the saliva. In B the acid prevents action as in the stomach. C shows grape sugar. D shows no change. 5. Transfer E to warm...


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Product Details
  • ISBN-13: 9781151782380
  • Publisher: Rarebooksclub.com
  • Publisher Imprint: Rarebooksclub.com
  • Height: 246 mm
  • No of Pages: 120
  • Spine Width: 6 mm
  • Width: 189 mm
  • ISBN-10: 1151782386
  • Publisher Date: 18 May 2012
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Weight: 227 gr


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