By Searle Alfred B. (Alfred Bro 1877-1967
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Extra info for The use of colloids in health and disease
Not being quite fresh, part of the added water may wisely be replaced by a tablespoonful of lime-water, which and will neutralise any trace of acidity in the milk will therefore increase its keeping power. chemical analysis alone does not determine the value of even the essential properties In the same of a foodstuff way ; its physical condition particularly ANIMAL AND VEGETABLE FLUIDS if it is a colloidal substance is 23 and of at least equal sometimes greater importance. Thus, cheese cannot be digested by some people as it is too densely coagulated to be readily converted into a colloidal fluid.
It has been impossible to effect really satisfactory separations of such substances by ordinary chemical processes, but their strikingly different behaviour towards colloidal metals has opened out a new field of research which have far-reaching anticipated will results. it is Another interesting result of the recognition of the colloidal nature of blood may suitably be mentioned here. For many years it has been held that the oxygen in the blood was in the form of a compound of oxygen and haemoglobin, but in 1907 Wolfgang Ostwald pointed out that all the available data may be arranged to form graphs or curves which are typical of adsorption and there can be little tfoubt that both the oxygen and the carbon dioxide in the blood are in an adsorbed condition.
May ; be prevented from deposit- on cooling by adding to them a suitable Unfortunately, those colloids, such as gelatin, vitro, are absorbed by the which are most successful in alimentary tract and therefore do not reach the bladder in sufficient quantity to admit of their being used in certain urinary diseases. Experiments with now being made. In this connection, should be noted that alcohol reduces the rate of other colloids are it diffusion of salts in gels, whilst urea, chlorides, iodides increase it.