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dc.contributor.authorBilling, Barbara H.en
dc.date.accessioned2018-01-31T11:42:48Z
dc.date.available2018-01-31T11:42:48Z
dc.date.issued1949en
dc.identifier.urihttp://hdl.handle.net/1842/27933
dc.description.abstracten
dc.description.abstractThere can be little doubt that an enzymic hydrolysate of casein is an adequate source of protein food; the indications for its administration in preference to those of whole protein are, however, more difficult to find.en
dc.description.abstractThe complexity of the changes in salt metabolism which result from operation is obvious. It is, there -fore, not surprising that no simple chemical estimation is of use in indicating the salt requirements of the patient at this time. The chloride concentration of the blood may give an erroneous impression, since salt retention has been observed with both raised and depressed values. Lack of salt in the urine is likewise no indication that the patient has not been given an adequate salt intake, since, for a variety of reasons, the patient is unable to excrete salt in the immediate post - operative period. A further knowledge of the problems involved is, therefore, required before a simple procedure can be found which will give the clinician a clear idea of his patients' salt requirements.en
dc.publisherThe University of Edinburghen
dc.relation.ispartofAnnexe Thesis Digitisation Project 2017 Block 16en
dc.relation.isreferencedbyen
dc.titleObservations on the use of protein hydrolysates in medical and surgical casesen
dc.typeThesis or Dissertationen
dc.type.qualificationlevelen
dc.type.qualificationnamePhD Doctor of Philosophyen


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