The history of salt : $b with observations on its geographical distribution, geological formation, and medicinal and dietetic propertiesBoddy, Evan Marlett
History
The history of salt : $b with observations on its geographical distribution, geological formation, and medicinal and dietetic properties
Boddy, Evan Marlett
Salt; Salt -- History; Salt -- Physiological effect
In a chemical point of view there is no more important mineral
constituent in the human body than the chloride of sodium, for it
occurs nearly in every part of the system, both solid and fluid,
in close and intimate relation with the organic compounds, and it
materially influences their chemical and physical properties; for
instance, the albumen partly owes its solubility to the presence of
salt, the quantity of which causes the differences which it presents
as regards its coagulation; pure caseine, which is quite insoluble,
is dissolved at once on the addition of common salt; and if it is
added in increased proportions it impedes the coagulation of the
fibrine. Another remarkable physiological fact is that the chloride of
sodium is not only uniformly present, but its various proportions are
nearly definite and constant, both in the fluids and tissues; and the
existence of a provision for the limitation of the quantity kept in
the system causes the proportions to be little affected, in the way of
excess at least, by the amount of salt the food may contain, that is,
if the diet is wholesome and the individual healthy.
According to Lehmann, who experimentalised on himself, the blood may
contain in a normal state 4·14 parts of the chloride of sodium in
1000, and after a meal of very salty food it may be only increased to
4·15; he says it only rose to 4·18 when two ounces of salt had been
taken an hour before, and two quarts of water had been drunk in the
interval. The blood will not receive more than a certain amount; and
as an over-amount of salt will produce extreme thirst, a quantity
passes through the kidneys with the water that has been drunk; frequent
drinking of course causes frequent micturition. If we take the mean
of numerous observations by several experimenters, the average
quantity of urine voided by healthy adult males is about 52-1/2 fluid
ounces; this quantity may contain urea to the amount of 512·4 grains,
chlorine 105·0 grains, and soda 125·? grains, besides other salts and
extractives. If such an amount passes out with the urine we can easily
account for the slight increase in the blood of Lehmann.
Public-domain text, read in full here on John Shaqi.
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