The Analyst, Volumes 10-11

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Royal Society of Chemistry, 1885 - Chemistry, Analytic
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Page 198 - This condition continuing, after three days the animal was placed under ether and its abdominal organs examined. We certainly expected to find marked inflammation of the stomach. But we really did find the stomach and small intestines filled with a frothy, serous fluid, such as had formed the vomited matter, and the mucous membrane very white and soft. There was not the slightest redness anywhere. The liver and other abdominal organs seemed to be normal.
Page 199 - About two hours after eating the cream every one was taken with severe vomiting, and after from one to six hours later with purging. The vomit was of a soapy character, and the stools watery and frothy. There was some griping of the stomach and abdomen, with severe occipital headache, excruciating backache and ' bone ' pains all over, especially marked in the extremities.
Page 115 - ... and that the first 25 per cent. of the distillate shall have a specific gravity greater than that of water. Process to be adopted for determining the coal tar acids.
Page 198 - ... drops of this solution placed in the mouth of a small dog, three weeks old, caused within a few minutes frothing at the mouth, retching, the vomiting of frothy fluid, muscular spasm over the abdomen, and after some hours watery stools. The next day the dog seemed to have partially recovered, but was unable to retain any food. This condition continuing for two or three days, the animal was killed with chloroform. No examination of the stomach was made.
Page 198 - I analyze it, as some 18 persons had been seriously affected by eating of it. Dr. Baker also sent some of the vanilla which had been used as flavoring. It was thought that the poison would be found in the vanilla, because some lemon ice cream furnished at the same gathering had not affected those who ate of it.
Page 217 - It should be remarked that in the custard which I made there was nothing peculiar in the taste. It was sweet and pleasant. But while it wa.s not at all acid to the taste, it gave a decidedly acid reaction as tested by litmus, and was not amphoteric in reaction, as cow's milk frequently is. It is possible that the presence of the large amount of albumen in the custard, from the eggs, hastened the fermentation. I believe that makers of cheese have found by experience that a large amount of albumen...
Page 116 - When cold, dilute sulphuric acid (1 of acid to 3 of water) is to be added (about 35 cc will be required) until the solution becomes slightly acid to litmus. The whole is then to be poured into a separating funnel, and allowed to stand until perfectly cold, and the tar-acids well separated.
Page 116 - The mixture is then to be heated. This done, the stopper is to be replaced in the flask, and the hot mixture again shaken vigorously for at least a minute. The contents of the flask are now to be poured into a separating funnel and the soda solution drawn off.
Page 116 - The tar-acids are now to be dissolved in 20 cc of the caustic soda solution (specific gravity 1,200), and 10 cc of water. The mixture is then to be boiled and filtered through a funnel fitted with a plug of asbestos. The asbestos plug is to be washed with not more than 5 cc of boiling water. The solution is to be allowed to cool perfectly in a 100 cc measure. It is then...
Page 215 - ... the ptomaine is, in all probability, due, either directly or indirectly, to the growth of some micro-organism. In the cheese Dr. Sternberg found a new micrococcus ; but whether or not there is any relation between this organism and the poison remains to be determined. In the cheese, milk, and cream, in all of which I have found the poison, there was present more or less butyric acid, and it may be that there is some intimate relation between butyric acid fermentation and the production of the...

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