<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2221-2450</journal-id>
<journal-title><![CDATA[Revista CENIC Ciencias Biológicas]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. CENIC Cienc. Biol]]></abbrev-journal-title>
<issn>2221-2450</issn>
<publisher>
<publisher-name><![CDATA[Centro Nacional de Investigaciones Científicas]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2221-24502020000100057</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[CHARLES-LOUIS BARRESWIL Contribution to physiology]]></article-title>
<article-title xml:lang="es"><![CDATA[CHARLES-LOUIS BARRESWIL Contribución a la fisiología]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Wisniak]]></surname>
<given-names><![CDATA[Jaime]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Ben-Gurion University of the Negev Department of Chemical Engineering ]]></institution>
<addr-line><![CDATA[ Beer-Sheva]]></addr-line>
<country>Israel</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2020</year>
</pub-date>
<volume>51</volume>
<numero>1</numero>
<fpage>57</fpage>
<lpage>68</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S2221-24502020000100057&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S2221-24502020000100057&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S2221-24502020000100057&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Charles-Louis Barreswil (1817-1870) was a French chemist who studied, alone or with Claude Bernard, physiological phenomena such as the comparative nutritional power of different foods, the digestion process, the composition of gastric juice, the elimination of urea in animals deprived of their kidneys, the presence of sugar in the liver, the composition of the egg and its digestion, the presence of sugar in urine, etc. The nutritional power of a food determined if it was assimilable (i.e. sugar and albumen) or not (i.e. gelatin); in the first case it disappeared completely from the blood and could not be detected in the secretions. Together with Bernard they came to the wrong conclusion that lactic acid was the main component of gastric fluid. Bernard and Barreswil found that after nephrectomy the body had a limited capacity of eliminating the urea as ammonia salts by means of the intestinal fluids. They also discovered that sugar was present in large amounts in the tissues of liver, independently of the nature of the food basket, that egg white contained sugar and was alkaline while yolk had little or no alkali. Barreswil also developed a very accurate saccharimetry method, which eventually led to the Fehling liquor used for differentiating between aldehyde and ketone groups, as well as for testing reducing and non-reducing sugars. He also discovered the existence of calcium saccharate in molasses.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN Charles-Louis Barreswil (1817-1870) fue un químico francés que estudió, solo o con Claude Bernard, fenómenos fisiológicos tales como el poder nutricional comparativo de diferentes alimentos, el proceso de la digestión, la composición del jugo gástrico, la eliminación de la urea en animales privados de sus riñones, la presencia de azúcar en el hígado, la composición del huevo y su digestión, la presencia de azúcar en la orina, etc. El poder nutritivo de un alimento determinaba si era asimilable (azúcar y albumen) o no (i.e. gelatina); en el primer caso la sustancia desaparecía completamente de la sangre y no podía ser detectada en las secreciones. Barreswil y Bertrand concluyeron, equivocadamente, que el ácido láctico era el componente principal del jugo gástrico. Bernard and Barreswil descubrieron que después de una nefrectomía el cuerpo tenía una capacidad limitada de eliminar la urea en forma de sales de amoníaco mediante los fluidos intestinales. Asimismo, descubrieron que los tejidos del hígado contenían cantidades abundantes de azúcar, independientemente de la dieta alimenticia, que el blanco de los huevos contenía azúcar y era alcalino mientras que la yema no era alcalina. Barreswil también desarrolló un procedimiento sacarimétrico que eventualmente llevó al desarrollo del licor de Fehling, usado para distinguir entre los grupos aldehído y cetona, así como para diferenciar entre azúcares reductores y no reductores. También descubrió la presencia del sacarato de calcio en las molasas.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[digestion]]></kwd>
<kwd lng="en"><![CDATA[gastric juice]]></kwd>
<kwd lng="en"><![CDATA[physiology]]></kwd>
<kwd lng="en"><![CDATA[sugar]]></kwd>
<kwd lng="en"><![CDATA[urea]]></kwd>
<kwd lng="es"><![CDATA[azúcar]]></kwd>
<kwd lng="es"><![CDATA[digestión]]></kwd>
<kwd lng="es"><![CDATA[fisiología]]></kwd>
<kwd lng="es"><![CDATA[jugo gástrico]]></kwd>
<kwd lng="es"><![CDATA[urea]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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