Influence Of Wines Upon Digestion
Description
This section is from the book "Practical Dietetics With Special Reference To Diet In Disease", by William Gilman Thompson. Also available from Amazon: Practical Dietetics with Special Reference to Diet in Disease.
Influence Of Wines Upon Digestion
Roberts has thus determined the effect of several wines upon peptic digestion by adding together two grammes of dried beef-fibre, 0.15 per cent of hydrochloric acid, 1 c. c. of glycerin extract of pepsin, varying proportions of hock, claret, or champagne, and water to 100 c. c.
Proportion of Hock, Claret, or Champagne in the Digesting Mixture. | TIME IN WHICH DIGESTION WAS COMPLETED. (NORMAL, 100 MINUTES). | ||
Hock. | Claret. | Champagne. | |
10 per cent | 100 minutes. | 100 minutes. | 90 minutes. |
20 " " ................... | 115 | 140 | 100 " |
40 " " ................... | 150 | 180 | 130 " |
60 " " ................... | Embarrassed. | Embarrassed. | 180 |
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