منابع مشابه
The Typhoid Bacillus and Typhoid Fever
This is merely a reprint in book form of the Qoulstonian Lectures, three in number, delivered this year. They appeared in the issues of The Lancet for March 24th and 31st, and April 14th. An epitome of the first two lectures was given at pp. 276, 277 of The Indian Medical Gazette for July. The last lecture deals with the agglutinating reaction, its history, technique, persistence and prognosis ...
متن کاملOn the Presence of the Typhoid Bacillus in The
Bouchard,~ in 65 cases of typhoid fever, found in the urine no bacteria and no albumin in 44. In 21 cases there were bacteria, and these were always associated with albumin. They were bacilli and were assumed to be typhoid organisms. ttueppe ~ succeeded in obtaining the typhoid bacillus from the urine in only one out of 18 cases. Seitz § obtained positive results in 2 out of 7 cases. The urine ...
متن کاملOn the Presence of the Typhoid Bacillus in the Urine
(1) Typhoid bacilli were demonstrated in the urines of 9 out of 38 typhoid patients (about 25 per cent). 172 specimens were examined with 44 positive results. (2) The bacilli, when demonstrated, were always present in large numbers and in practically pure culture. (3) The bacilli appeared first in the later stages of the disease and persisted in the great majority of cases far into convalescenc...
متن کاملA Study of the Spinal Cord by Nissl's Method in Typhoid Fever and in Experimental Infection with the Typhoid Bacillus
(1) The application of the Nissl method to the study of the motor cells of the spinal cord, and the nerve cells of the dorsal root ganglia in typhoid fever, shows that these cells regularly suffer pathological changes in the course of the infection. (2) The alterations in the motor cells are more constant and of a severer grade than are those in the cells of the sensory ganglia. The more charac...
متن کاملCompositional and functional properties of buttermilk: a comparison between sweet, sour, and whey buttermilk.
Buttermilk is a dairy ingredient widely used in the food industry because of its emulsifying capacity and its positive impact on flavor. Commercial buttermilk is sweet buttermilk, a by-product from churning sweet cream into butter. However, other sources of buttermilk exist, including cultured and whey buttermilk obtained from churning of cultured cream and whey cream, respectively. The composi...
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ژورنال
عنوان ژورنال: The American Journal of the Medical Sciences
سال: 1898
ISSN: 0002-9629
DOI: 10.1097/00000441-189809000-00081