Advertisement

The American Journal of Digestive Diseases

, Volume 2, Issue 4, pp 242–243 | Cite as

Acid-base value and assimilability of fruit juices

  • I. Newton Kugelmass
Nutrition

Conclusions

1. Fruit juices are buffer salt solutions whose utilization is favored by their acidity.

2. The dissolved sugar in fruit juices is the most readily absorbed constituent.

3. The fruit juices whosepH ranges at about 3—lemon, orange, grape and pineapple create a higher gastric content than those whosepH range fluctuates at about 4—tomato, banana.

4. The base-forming constituents of fruit juices are the slowest to be absorbed by virtue of the existant Donnan membrane equilibria.

Keywords

Fruit Juice Eclampsia Basic Salt Lemon Juice Total Titrable Acidity 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Copyright information

© Springer-Verlag 1935

Authors and Affiliations

  • I. Newton Kugelmass
    • 1
    • 2
    • 3
    • 4
  1. 1.New York city
  2. 2.the Broad Street HospitalUSA
  3. 3.Pan American ClinicsThe French HospitalNew York
  4. 4.the Monmouth Memorial Hospital, the Linn Memorial HospitalNew Jersey

Personalised recommendations