Protein Water
Historical document, translated for reference. It reflects medical knowledge of the 1920s–30s and is not medical advice.
Summary
Protein water was a suspension of chicken egg white in water, formerly used to treat acute diarrhea in infants, especially persistent vomiting. It had negligible nutritional value because the protein is insoluble in water and does not transfer to the filtrate; its only benefit was the introduction of fluid.
Encyclopedia entry (1928–1936)
PROTEIN WATER, a suspension of chicken egg white in water, was widely used in previous years for acute diarrhea in infants, mainly for persistent vomiting. To prepare protein water, raw egg white from one chicken egg is stirred into 200-500 cubic cm of boiled but cooled water; the mixture is passed through cheesecloth or a cloth and, with the addition of 5-10 s of sugar (or a small amount of saccharin, sometimes also 1 teaspoon of cognac), is administered to the child in small (1 teaspoon) but frequent portions. The nutritional value of protein water is negligible, since chicken egg white is insoluble in water and almost does not pass into the filtrate; only the introduction of fluid is significant. At present, protein water is not used in the therapy of diarrhea.
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Cite this page
“Protein Water.” Soviet Medical Encyclopedia. English translation of Bolshaya Meditsinskaya Entsiklopediya, 1st ed. (Moscow, 1928–1936), ed. N. A. Semashko. https://sovietmedicalencyclopedia.pages.dev/article/protein-water/