Book Description

Excerpt from American Journal of Diseases of Children, 1912, Vol. 3 The casein curds in infant stools have been the subject of much discussion and controversy in recent years. Considerable disagreement exists in regard to both their chemical composition and the mechanism of their formation. All writers have been unanimous, however, in attributing to the curds much clinical significance, and in using them as a basis for choosing, or altering, the diet. The older authorities regarded them as casein residues, appearing in the stools as the result of insufficient protein digestion and absorption. In recent years very emphatic protest against this view was expressed by Keller and Czerny.1 According to their view, these curds were com posed principally of a conglomeration of fat and soaps. Still more recently Biedert's2 original view on the curds was revived, particularly by American writers. Selter,3 Southworth and Schloss,4 and Talbot5 made chemical analyses of the curds and on the basis of his results reached the conviction that the principal component of these masses was undigested casein. The cause Of their presence in the stools lay, accord ing to these writers, in the disturbed protein digestion. Against this view there immediately arose Opposition, led principally by the school of Finkelstein. L. Meyer and Leopold6 did not deny the fact that the curds contained protein material, but, however, regarded the source of it not the casein Of the ingested milk, but the intestinal secretions. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.