It is not making too strong a statement to say that the chemistry and chemical physics of the nineteenth century have revolutionized the world.  It is difficult to realize that Liebig’s famous Giessen laboratory, the first to be opened to students for practical study, was founded in the year 1825.  Boyle, Cavendish, Priestley, Lavoisier, Black, Dalton and others had laid a broad foundation, and Young, Frauenhofer, Rumford, Davy, Joule, Faraday, Clerk-Maxwell, Helmholtz and others built upon that and gave us the new physics and made possible our age of electricity.  New technique and new methods have given a powerful stimulus to the study of the chemical changes that take place in the body, which, only a few years ago, were matters largely of speculation.  “Now,” in the words of Professor Lee, “we recognize that, with its living and its non-living substances inextricably intermingled, the body constitutes an intensive chemical laboratory in which there is ever occurring a vast congeries of chemical reactions; both constructive and destructive processes go on; new protoplasm takes the place of old.  We can analyze the income of the body and we can analyze its output, and from these data we can learn much concerning the body’s chemistry.  A great improvement in the method of such work has recently been secured by the device of inclosing the person who is the subject of the experiment in a respiration calorimeter.  This is an air-tight chamber, artificially supplied with a constant stream of pure air, and from which the expired air, laden with the products of respiration, is withdrawn for purposes of analysis.  The subject may remain in the chamber for days, the composition of all food and all excrete being determined, and all heat that is given off being measured.  Favorable conditions are thus established for an exact study of many problems of nutrition.  The difficulties increase when we attempt to trace the successive steps in the corporeal pathway of molecule and atom.  Yet these secrets of the vital process are also gradually being revealed.  When we remember that it is in this very field of nutrition that there exist great popular ignorance and a special proneness to fad and prejudice, we realize how practically helpful are such exact studies of metabolism."(13)

(13) Frederick S. Lee, Ph.D.:  Scientific Features of Modern Medicine, New York, 1911.  I would like to call attention to this work of Professor Lee’s as presenting all the scientific features of modern medicine in a way admirably adapted for anyone, lay or medical, who wishes to get a clear sketch of them.

CHAPTER VI —­ THE RISE OF PREVENTIVE MEDICINE