On the Anatomy of the Breast

On the Anatomy of the Breast

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This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1840 edition. Excerpt: ...place with greater rapidity in warm than in cold weather, and is hastened during an electric state of the atmosphere, as during a tempest. The addition of a small quantity of any free acid, or of the well-known rennet, greatly facilitates this change and consequent coagulation of the caseous matter. The serous fluid from which the casein or curd has been thus separated, is popularly termed whey. "When whey is submitted to evaporation so as to free it from a large proportion of water, it on cooling crystallizes in small brownish grains; constituting sugar of milk. In Switzerland a very large quantity of this sugar is procured from the whey left after separating the curd in the process of cheese-making, and is used by the peasants for all the purposes to which cane-sugar is applied in this country. "Sugar of milk consists of, Carbon 4594 Hydrogen 600 Oxygen.... 4806 10000 "It is generally stated to be incapable of undergoing the vinous fermentation, although an alcoholic fluid termed koumiss, has been long prepared by the Tartars from mare's milk. It is now, however, placed by the researches of Hess, (poggendorff. Annalen. 21., 194, ) beyond a doubt, that sugar of milk is capable of being converted into alcohol by fermentation, although not with so much readiness as cane or grape-sugar. "A layer of cream formed on the surface of milk by repose, is by no means homogeneous, for on carefully examining it, two distinct portions, not, however, separated by any very evident line of demarcation, may be made out; of these the uppermost is richest in butter, and the lowest n caseous matter. The average proportion of cream separated from milk by repose, is about one-eighth, but this varies considerably "When cream is submitted...
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Product details

  • Paperback | 54 pages
  • 189 x 246 x 3mm | 113g
  • United States
  • English
  • black & white illustrations
  • 123685697X
  • 9781236856975