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BUFFER VALUES OF FOODS

I. NEWTON KUGELMASS, M.D.; ETHYL GREENWALD, B.A.
Am J Dis Child. 1931;41(6):1377-1379. doi:10.1001/archpedi.1931.01940120114012.
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ABSTRACT

The diminution of the buffer value in modified milk has contributed greatly to the alleviation of alimentary complication in the course of disease. Cow's milk, however, is not the only nutrient that must necessarily be utilized in the feeding of infants and children during illness. The recent tendencies of introducing semisolid foods relatively early in their nutritional careers necessitates the determination of the buffer values of foods other than milk. The feeding of foods of low buffer value has been effective in conditions in which the gastric pH is relatively high—malnutrition and infectious and deficiency diseases. The present study is concerned with the relative determinations of the buffer values of food to be applied to the feeding of infants and children.

Weighed amounts of food were dispersed in definite volumes of water and titrated to pH 95 with hundredth-normal sodium hydroxide and to pH 3 with five

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