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Am J Dis Child. 1931;41(6):1377-1379. doi:10.1001/archpedi.1931.01940120114012.
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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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The American Medical Association is accredited by the Accreditation Council for Continuing Medical Education to provide continuing medical education for physicians. The AMA designates this journal-based CME activity for a maximum of 1 AMA PRA Category 1 CreditTM per course. Physicians should claim only the credit commensurate with the extent of their participation in the activity. Physicians who complete the CME course and score at least 80% correct on the quiz are eligible for AMA PRA Category 1 CreditTM.
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