Diet and food considered in relation to strength and power of endurance, training and athletics / by Alexander Haig.

  • Haig, Alexander, 1853-1924
Date:
1906
Catalogue details

Licence: In copyright

Credit: Diet and food considered in relation to strength and power of endurance, training and athletics / by Alexander Haig. Source: Wellcome Collection.

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    9,9, is taken; but in the hour ending 11.23 there is a decided rise, not due to the normal rise at that hour, because it does not continue in the hour ending 12.23. I take it, therefore, that the rise at 11.23 was due to the acetic acid and that the acidity (looking to the rapid drop of urea from 14 to 8’5 grains in about four hours) would have fallen further at 10.23 but for the acid taken ; that this affected the blood before its full effect became visible in the urine, and that the rise of urea represents the effect of the acid on the circulation of the blood. But it may be asked how it was that with a small rise of acid of 4 grain in fig. 4 there was a rise of 3 grains in urea, while with a rise of about 1 grain of acid in fig. 5 there was a rise of probably less than 2 grains of urea? As already shown in “ Uric Acid,” (pp. 378 and 612), the rise of urea that follows the taking of an acid, or a rise of acidity otherwise caused, is not proportional to that acidity, but rather to the con- dition of the blood and tissues when the acid is taken, and the rise of acidity affects them. I have also shown in “Uric Acid,” (prev. refs.), that a rise of acidity causes a rise of urea because it clears the blood of uric acid, which, probably in colloidal form, is obstructing the peripheral capil- lary circulation and preventing the ready access of the blood albumens to the tissues, and the removal