NationalLibraryOfScotland/medical-history-of-british-india huggingface dataset:
M. A.
SAMUEL
ET.,
AL.
15
TABLE IV
Colour of unrefined and refined ghee samples (colour measured in Lovibind
Tintometer units using 1 cm. cell)
Serial No.
1
2
3
4
Ghee
High acid ghes
Refined ghCes 1
„ „ 2
„ „ 3
Red
0 3
1.0
1.0
1.2
Yellow
3.0
2.4
2.6
2.8
Blue units
0.1
0.7
0.7
0.6
TABLE V
Refining ghee with sodium hydroxide in the presence of sodium chloride
Trial No.
1
2
3
Average
Strength
of
NaOH and NaCl
5 per cent NaOH and 5 per
cent NaCl ...
5 per cent NaOH and 5 per cent
NaCl ...
5 per cent NaOH and 5 per cent
NaCl ...
5 per cent NaOH and 5 per cent
NaCl ...
Original acidity
of ghee in
percentage
of oleic
acid
8.71
9.02
9.02
Acidity
after
refining
0.26
0.28
0.27
0.27
Percentage of
decrease
in acidity
97.6
96.8
97.0
97.2
Percentage of
loss in
handling
9.6
14.8
13.2
12.6
(i) Large scale trials on neutralizing with sodium hydroxide were carried out
on the basis of the above results using 40—80 lb. of high acid ghee. Preliminary work
showed that the emulsion formed by fat and alkali did not break up by itself, nor
was it broken by raising the temperature nor by diluting with water. Even when
salt was added the separation of fat was not complete. From a series of trials it was
found that salt in conjunction with starch or wheat flour gave the best results. Trials
were also made with less alkali than the theoretical amount and by adding the required
alkali in three stages and working with water after each addition to remove the soap.
These methods did not help in any way to break the emulsion. The final process
developed and recommended for large scale purification is as follows: Ghee is heated
to about 64°C. and the calculated amount of sodium hydroxide solution is then added
as a 15 per cent. solution. The alkali is mixed with the ghee by stirring with a wooden
ladle for 15 minutes. Salt is then added ac the rate of 10 per cent calculated on the basis
of the volume of alkali solution used. It is stirred for five minutes to dissolve the salt.
Two hundred grains of starch or wheat flour (for 80 lb. of ghee) are sprinkled while
stirring and after mixing for two minutes, the whole mass is allowed to settle. The
temperature is now raised to 80°C. In about 15 minutes clear ghee settles to the
16
Refining of high acid ghee
bottom. A layer is formed on the top containing flour, soap and some ghee. About
80 per cent of the neutralized ghee can then be drained off. The top emulsion layer is
diluted with about 25 lb. of warm water, mixed well, and separated in a cream separator.
The fat obtained is given one washing with water and then mixed with the rest.
The whole bulk is given two washings with about 40 lb. and 20 lb. of water respectively.
Water and fat layers are allowed to separate by gravity, about 30 minutes are required
for separation. If possible, it is advisable to separate the layer of ghee nearest the
water phase after a second washing to minimize the loss of ghee. Though it has been
mentioned in section (f) that soda ash can be used for reducing the acidity in ghee,
the use of sodium hydroxide is recommended on account of its lower cost.
The results obtained of various trials are given in Table VI.
TABLE VI
Refining of high acid ghee with sodium hydroxide, large scale trials
Trial No.
1
2
3
4
5
6
7
8
9
10
11
12
13
Quantity of
ghee used
in lb.
40
40
40
40
40
40
40
40
40
80
80
80
83
Acidity of
ghee in
percentage
of oleic
acid
9.11
9.11
9.11
9.11
4.99
5.54
5.73
5.73
5.82
5.00
4.55
4.55
7.93
Reagents used for refining
5 per cent NaOH and 5 per cent
salt ...
5 per cent NaOH and 15 per cent
salt ...
5 per cent NaOH and 15 per cent
salt ...
2 per cent NaOH added in 3 in-
stalments and 5 per cent salt after
each alkali treatment ...
15 per cent NaOH and 10 per cent
salt ...
15 per cent NaOH, 10 per cent salt
and 100 gm. wheat flour ...
15 per cent NaOH, 10 per cent salt
and 100 gm. wheat floar ...
15 per cent NaOH, 10 per cent salt
and 100 gm. wheat flour ...
15 per cent NaOH, 10 per cent salt
and 100 gm. wheat flour ...
15 per cent NaOH, 10 per cent salt
and 260 gm. wheat flour ...
15 per cent NaOH, 10 per cent salt
and 200 gm. wheat flour ...
15 per cent NaOH, 10 per cent salt
and 200 gm. wheat flour ...
15 per cent NaOH, 10 per cent salt
and 200 gm. wheal flour ...
Acidity after
refining in
percentage
of oleic
acid
0.28
0.89
0.25
0.52
0.42
0.57
0.91
0.31
0.36
0.76
0.35
0.31
0.50
Percentage
of
reduction
in
acidity
96.9
90.5
97.3
94.3
91.7
89.7
84.1
94.5
93.9
87.5
92.3
93.2
98.8
Percentage
of
loss in
handling
10.7
8.7
9.3
8.0
8.1
7.4
3.8
4.5
3.8
2.9
3.9
4.5
4.8
M. A.
SAMUEL
ET.,
AL.
17
From these results it will be seen that the addition of wheat flour helped greatly
in minimizing the loss. In calculating the percentage loss, the amount of free fatty
acids present in ghee was deducted first to get the net weight of ghee taken. The use
of 15 per cent sodium hydroxide is recommended for the sake of convenience in
handling; with this concentration of alkali the reduction in acidity is of the order of
92 per cent.
Development of acidity in ghee refined with sodium hydroxide was studied at
70°C. for a period of six months. The results obtained are given in Table VII.
TABLE VII
Development of acidity in ghee refined with sodium hydroxide
Trial
No.
1
2
3
4
5
6
7
8
9
10
Description
Unrefined ghee
Refined ghee
Unrefined ghee
Refined ghee
Unrefined ghee
Refined ghee
Unrefined ghee
Refined ghee
Unrefind ghee
Refined ghee
Unrefined ghee
Refined ghee
Unrefined ghee
Refined ghee
Unrefined ghee
Refined ghee
Unrefined ghee
Refined ghee
Unrefined ghee
Refined ghee
Original
5.81
0.55
5.81
0.58
7.67
0.61
7.36
0.29
7.36
0.35
11.85
0.61
10.24
0.96
9.14
0.90
10.17
1.31
8.18
1.00
Acidity in percentage of oleic acid
1st
month
5.38
0.66
5.38
0.68
7.65
0.74
7.30
0.34
7.30
0.40
12.10
0.76
10.29
1.06
10.07
101
10.34
1.34
8.53
1.10
2nd
month
5.33
0.76
5.35
0.72
7.90
0.82
7.64
044
7.64
0.41
12.52
0.82
10.58
1.10
9.60
0.97
10.15
1.38
8.42
1.13
3rd
month
5.71
0.85
5.71
0.82
7.80
0.86
7.48
0.47
7.48
0.46
12.19
0.85
10.62
1.20
9.99
1.09
10.40
1.29
8.59
1.29
4th
month
5.79
1.05
5.79
0.99
8.16
1.02
7.63
0.63
7.63
0.57
12.53
0.95
10.99
1.30
9.94
1.22
10.43
1.63
8.76
1.36
5th
month
5.32
1.16
5.82
1.12
8.08
1.18
7.89
0.80
7.89
0.73
12.09
1.14
10.77
1.39
9.86
1.38
10.36
1.37
8.71
1.51
6th
month
6.0
1.4
6.0
1.3
8.1
1.3
7.8
0.9
7.8
0.8
12.1
1.1
10.6
1.4
9.8
1.5
10.4
1.7
8.8
1.6
18
Refining of high acid ghee
The results show that refined ghee can be kept for a considerable time without
developing a high degree of acidity.
PART II
The studies described in the previous section show that refining of high acid ghee
with alkaline solutions is quite possible. The following disadvantages of this method,
from the point of view of an average ghee packer are however noticeable:—
(i) For the better recovery of ghee the use of a separator machine is necessary;
and
(ii) To remove all the soaps, washing with water is necessary; thus the process
is time consuming.
Further studies were therefore made using different types of adsorbents so as to
avoid the necessity of a machine and to effect refining by mere filteration, possibly
with the equipment ordinarily available at ghee packing centres.
(a) The effect of different adsorbents on the reduction of acidity in ghee. The
following adsorbents were tried, viz. lime (commercial calcium oxide), calcium oxide
(C. P.), calcium hydroxide (C.P.), Fuller's earth, rice husk, charcoal, kaolin, aluminium
oxide, magnesium oxide and magnesium carbonate. The effect of solid sodium carbonate
and sodium bicarbonate was also studied. Adsorbents were added at the rate of 5
per cent of the weight of the ghee. After adding the adsorbent under study, the
mixtute was brought to 70°C. and kept at that temperature for 20 minutes. After
filtering, the change in acidity was noted. The results obtained are given in Table VIII,
Preliminary trials showed that at the concentration employed both ordinary lime
and calcium oxide (C.P.) were equally effecacious in removing the acidity; hence
only the results with lime treatment are given. The reduction in acidity with Fuller's
earth, charcoal and kaolin was almost of the same order.
TABLE VIII
Percentage reduction in acidity of ghee with different adsorbents (Acidity of
original ghee 4.9—8.7 per cent oleic acid)
Absorbent used
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
Calcium hydroxide
Lime (commercial)
Fuller's earth
Aluminium oxide (light)
Magnesium oxide (light)
Calcium carbonate (local)
Calcium carbonate (Merck's)
Magnesium carbonate (light)
Magnesium carbonate (heavy)
Sodium carbonate
Sodium bicarbonate
Percentage reduction in acidity
Trial
1
99.3
93.1
4.7
3.7
98.6
8.2
...
8.6
6.0
95.8
17.5
2
99.3
97.7
6.1
3.1
98.1
4.2
...
6.5
6.0
96.4
15.9
3
99.3
97.6
4.5
3.1
98.1
2.3
46.5
5.3
6.8
97.2
23.2
4
99.0
97.4
4.7
2.8
98.3
...
46.3
5.6
8.2
...
...
5
99.0
97.3
6.2
3.5
97.6
4.4
53.9
8.9
7.8
...
...
6
99.0
98.3
6.2
3.0
97.8
...
...
10.5
8.9
...
...
Average
of six
trials
99.1
97.7
5.4
3.2
98.1
4.8
48.7
7.6
7.3
96.5
18.9
M. A.
SAMUEL
ET.,
AL.
19
Calcium hydroxide, lime and magnesium oxide reduce the acidity in ghee to the
extent of 98—99 per cent. Sodium carbonate is also efficient but when heating volumin
ous foam is produced on the surface. High grades of calcium carbonate remove the
acidity to the extent of 49 per cent. The other absorbents studied were not very
effective.
A record of the change in colour of ghee treated with different adsorbents was
also kept. It was found that different adsorbents produce a bleaching of ghee and the
effect was most pronounced in the case of Fuller's earth and magnesium oxide which
removed about 60 per cent of the yellow colour present.
Lime, magnesium oxide and calcium carbonate improved the flavour of the original
ghee in the order mentioned. Other adsorbents produced little change.
(b) Effect of using different quantities of adsorbents. Adsorbents were added at the
rate of 1, 3, 5, 7, 10 and 20 per cent of the weight of ghee. For these studies lime,
magnesium oxide and calcium carbonate were used. The maximum reduction in acidity
that was effected with 15 per cent of calcium carbonate was 57 per cent and hence these
results are not given in detail here.
TABLE IX
Effect of using different quantities of lime and magnesium oxide on the reduction
of (acidity of original ghee 4.90-5.70 per cent oleic acid)
Weight of adsorbent
added
1 per cent
3 per cent
5 per cent
7 per cent
10 per cent
15 per cent
20 per cent
Lime
Percentage reduction in acidity
Trial
1
39.0
...
97.7
99.1
99.5
99.5
99.5
Trial
2
51.4
96.7
99.0
99.3
99.3
99.5
99.5
Trial
3
51.0
96.8
98.6
99.5
99.5
99.5
99.5
Average
47.1
96.7
98.4
99.3
99.4
99.5
99.5
Magnesium oxide
Percentage reduction in acidity
Trial
1
91.2
97.2
98.9
98.9
99.3
99.6
...
Trial
2
87.0
91.4
96.4
97.2
98.0
98.3
...
Trial
3
84.9
93.5
95.2
96.3
97.3
97.6
98.0
Average
87.7
95.0
96.8
97.4
98.2
98.5
98.0
These results given in Table IX show that the addition of 3 per cent of either
lime or magnesium oxide sufficed to remove almost all the acidity. Use of 3 per cent
lime is recommended in actual practice on account of its ready availability and its
usefulness is proved by further work as indicated in section (d) below, The effect of
heating with lime and magnesium oxide on the peroxide values and the colour of ghee
have also been studied. The perioxide values were determined by the method of
Dastur and Lea [1941] and have been expressed as ml. of measured N/500 sodium
thiosulphate required by 1 gm. of ghee.
20
Refining of high acid ghee
TABLE X
Effect of different quantities of lime and magnesium oxide on the peroxide value
of high acid ghee
Weight of adsorbent
added
Lime
Trial 1
Original
ghee
Refined
ghee
Trial 2
Original
ghee
Refined
ghee
Trial 3
Original
ghee
Refined
ghee
Magnesium oxid
Original
ghee
Refined
ghee
1 per cent
3 per cent
5 per cent
7 per cent
10 per cent
15 per cent
20 per cent
5.06
„
„
„
„
„
„
3.74
3.58
2.92
2.55
2.05
2.28
2.09
5.06
„
„
„
„
„
„
2.28
2.13
1.75
1.61
1.71
1.70
1.74
5.30
„
„
„
„
„
„
2.77
2.49
2.44
2.43
2.38
2.33
2.38
2.41
„
„
„
„
„
„
2.14
2.03
2.05
1.88
1.89
1.26
...
The results of peroxide value determinations given in Table X show that lime
was quite effective in removing some of the products of rancidity and thus enhanced
the keeping quality of the refined product. Magnesium oxide also lowered the
peroxide value but to a lesser extent. Refining with these two adsorbents tends to
remove the dirty yellow colour of ghee and replace it with a sparkling yellow shade
like that of fresh buffalo ghee. On the whole the colour of ghee becomes more attractive
after refining.
(c) Effect of different periods of heating with lime on the reduction in acidity. Lime
was added at the rate of 3 per cent of the ghee taken. The mixture was brought to
70°C., maintained at that temperature for different intervals as indicated in Table XI,
filtered and the acidity determined.
TABLE XI
Effect of different periods of heating with 3 per cent lime on reduction in acidity
Time of heating in
minutes
5
15
25
40
60
75
90
120
Percentage reduction in acidity of ghee
Trial 1
(original acidity
5.70 per cent)
91.9
93.1
96.3
96.5
97.5
97.2
97.0
97.2
Trial 2
(original acidity
5.57 per cent)
91.2
95.0
94.8
96.2
97.2
96.4
96.9
97.2
Trial 3
(original acidity
4.80 per cent)
87.9
96.4
96.7
97.3
97.3
97.8
98.1
97.8
Average
90.4
94.8
95.9
96.7
97.3
97.2
97.4
97.4
22
Refining of high acid ghee
TABLE XII
Refiniug trials using lime at the rate of 3 per cent
Trial No.
1
2
3
4
5
6
7
Quantity of ghee
used in lb.
50
50
50
50
40
1380
1339
Original acidity
in ghee (in per-
centage of oleic
acid)
4.94
4.91
5.45
5.35
6.04
6.81
6.06
Acidity after re-
fining (in per-
centage of oleic
acid)
0.04
0.03
0.03
0.06
0.03
0.65
0.32
Percentage of re-
duction in acidity
99.2
99.4
99.4
98.9
99.5
90.5
94.7
Handling losses
percentage on
gross weight of
ghee
7.8
7.0
6.2
7.4
15.6
13.7
18.3
Analytical
values of ghee
Particulars
of samples
Unrefined
Refined
Unrefined
Refined
Unrefined
Refined
Unrefined
Refined
Unrefined
Refined
Unrefined
Refined
Unrefined
Refined
B. R. index
at 40°C
43.6
43.9
43.3
43.8
43.1
43.5
42.8
43.4
43.2
43.8
42.4
43.9
42.5
43.4
Saponifica-
tion values
225.6
224.7
223.9
223.0
325.2
224.8
224.7
224.2
Reichert
values
26.47
27.05
25.90
26.32
27.56
28.14
26.64
26.70
20.06
19.51
48.50
18.72
19.19
19.17
Polenske
values
1.14
0.92
1.19
0.92
1.06
1.19
1.18
1.04
1.78
1.58
1.83
1.57
1.88
1.98
Iodine
value
35.43
34.68
34.82
33.94
33.55
34.75
34.15
33.42
Peroxide
values
7.58
2.56
6.52
2.82
4.61
2.66
5.63
3.53
SUMMARY
(1) Removal of free fatty acids from ghee by the use of sodium hydroxide solu-
tions was studied. The method can be adopted under commercial conditions with
help of a centrifugal separator. Ghee is neutralized with 15 per cent sodium hydroxide
solution and the foots then separated by the addition of salt and wheat flour. The
neutral ghee obtained is given two washings with water to remove all soaps.
M.
A.
SAMUEL
ET.,
AL.
23
TABLE XIII
Effect of storing refined ghee at 42°C. on the development of peroxide, and acidity
Serial
No.
I
2
1
2
Particulars of samples
Peroxide value
Unrefined ghee
Refined ghee
Unrefined ghee
Refined ghee
Free fatty acids
Unrefined ghee
Refined ghee
Unrefined ghee
Refined ghee
Interval in days
Original
2.58
1.12
1.36
0.54
5.48
0.03
7.78
0.05
5
4.25
1.37
5.58
0.03
8
6.51
1.93
5.08
0.99
5.58
0.03
13
10.02
3.80
5.60
0.03
16
9.87
2.66
8.69
1.33
5.82
0.04
7.88
0.05
20
12.84
3.33
5.54
0.03
24
9.58
1.97
26
16.64
4.27
5.65
0.06
31
7.99
0.05
33
19.03
6.90
10.96
2.74
5.71
0.05
(2) A study was made of various adsorbents for removing free fatty acids.
Calcium oxide, calcium hydroxide and magnesium oxide were found quite efficient in
this respect. Use of lime is recommended on account of its ready availability and low
cost. The use of lime has another great advantage in that its emulsion with ghee
is easily broken by heating to 108°C., thus rendering unnecessary the employment of
any special equipment. Ghee after heating with lime, requires mere filteration ; the
flavour and grain structure as well as the keeping quality is considerably improved.
ACKNOWLEDGEMENT
The authors wish to express their grateful thanks to the Imperial Council of
Agricultural Research which financed this work. The high acid ghee used for these
studies was obtained through the courtesy of the Chief Director of Purchase,
Department of Food (Division III). The Officer-in-charge, Ghee Heating Centre No. 6
gave all the facilities for the large scale refining trials, and we wish to record our
appreciation of the help given by these officers.
REFERENCE
Dastur, N. N. and Lea, C. H. (1941). Analyst 66, 90
TUBERCULIN TESTING IN BUFFALOES WITH A DESCRIPTION
OF SOME DIFFERENCES IN THE MACROSCOPIC
LESIONS OF THE COW AND THE BUFFALO
By H. K. LALL, B.Sc., M. R. C. V. S., Government Cattle Farm, Hissar
(Received for publication on 2 March 1945)
(With Plate III)
V ETERINARIANS and laymen usually think that tuberculosis is rare in buffaloes,
But this belief does not appear to be wholly based upon scientific observations.
Soparkar [1925] says that the buffalo is as susceptible to tuberculosis as the cow,
perhaps more susceptible, because they are heavier than cows. The same observer,
in collaboration with Dhillon [1931], records that at Lahore at least 23.6 per cent
of buffaloes showed either tubercular lesions on postmortem or reacted to the tuberculin
test. Naik [1932] has recorded a case of generalized tuberculosis in a Jaffarabadi
buffalo. Tuberculin tests carried out in the province since 1935 have shown that
the disease in buffaloes in the Punjab is not uncommon. The following figures
(Table I) have been taken from the reports of the Punjab Veterinary Investigation
Officers for the years 1935-42 :—
TABLE I
Incidence of tuberculosis in buffaloes in the Punjab
1935—36
1936—37
1937—38
1938—39
1939—40
1940—41
1941—42
1942—43
1913—44
1944
No. of animals
tested at
Farms
122
102
10
510
1
357
197
494
27
Villages
...
546
7
...
30
105
...
35
12
146
No. of animals
found positive at
Farms
6(4.9 per cent)
6(5.8
„ )
...
6(11
„ )
...
3(0.8
„ )
...
4(0.9
„ )
15(55.5 „ )
Villages
...
16(3 per cent)
...
...
...
...
...
...
...
4(4.1 per cent)
24
H. K. LALL
25
In one of the tuberculin tests in the year 1942—43 it was noticed that there
was a slight difference between the reactions of buffaloes and cows to the test. The
assistance of Mr. L. Sahai, then Research Officer, Tuberculosis and Johne's Disease,
Imperial Veterinary Research Institute, Mukteswar, was sought, and he visited the
place in 1944. About 30 animals were re-tested and he concured with the writer's
opinion.
The reaction, quite apart from the difference due to the thickness of the skin,
was much more marked in buffaloes ; the local swelling was greater and harder than
it was in the cow, though in rare cases in cattle similar swellings were observed
from a distance ; these could be mistaken for a fibroma or a cold abscess (Plate III),
The swellings in bovines were more doughy, but the oedema was much more
extensive in buffaloes ; in some cases it was so extensive that it could not be easily
measured.
The following measurement (Table II) may give an idea of the extent of the
oedema :—
TABLE II
Extent of oedema
No.
1
2
3
4
5
Description of animals
Buffalo No. 18/3.3 ...
Buffalo No. M-4/37 ...
Buffalo No. M-8/38 ...
Buffalo No. M-5/3.3 ...
Buffalo Bull ...
First reading cm.
1.3
1.0
1.0
1.1
1.0
Second reading cm.
4.6
2.8
5.0
...
Immeasurable
with caliper
Remarks
Extent of the oedema 8 in.×10 in.
Very diffused marked oedema
6 in.×3 in.
Very marked oedema 8 in.×4 in.
Swelling 10 in.×6 in.
Extent of oedema 12 in.×4.5 in.
These buffaloes were normally very sensitive and specially so after the second injection
and it is, therefore, not easy to describe how much pain the reaction caused. For
the measurement of the swelling, the majority of the buffaloes had to be tied down ;
they make awkward and persistent movement and, therefore, they had to be carefully
handled.
One of the animals at Montgomery, which had reacted to the test and which
had been clinically diagnosed as having milliary tuberculosis, died. The tubercular
lesions in the lung were markedly different to the classical bovine ones ; their colour
was creamy white and not of the usual yellowish shade, although on exposure to the
sun and air, the colour did change to yellow. At first sight one was likely to doubt
if the lesion was tubercular. Caseation in these lesions was not of the typical bovine
character : instead of being cheesy and brittle it was semi-solid and ropy. Smaller
lesions showed a more typical caseation. Robinson [1944] has observed that there
is a soft creamy pus in the tubercular lesions in the Kudu and no caseation as in
bovines, though the bacilli causing the disease are of the bovine type. Calcification
in the lesions of the buffalo was less marked than in those of the cow The lesions
in buffaloes resembled abscesses with caseous material arranged in layers, and these
were surrounded by a capsule—there seemed to be a greater tendency towards capsulation
than in bovines. The calcification in some of the lesions took the form of concentric
Indian J. vet. Sci., Vol. XVI, Part I]
PLATE III
A severe tuberculin reaction in a buffalo
PLATE IV
[Indian J. vet. Sci., Vol. XVI, Part I
Showing Tubercular Lesions in
1, Liver 2, Spleen 3, Kidney
M.
MAQSOOD
29
TABLE 1
Incidence and relative distribution of hydatids in the organs of cattle and buffaloes, Lahore
Hydatids in
Species
Cattle
Buffaloes
No. of
animals
examin-
ed.
62
340
No. in-
fested
41
234
Extent of
infesta-
tion
Light
Heavy
Light
Heavy
Liver,
and
lungs
10
4
54
19
Liver,
lungs
and
spleen
8
3
32
9
Lungs
5
2
40
13
Liver
4
2
45
15
Liver,
lungs
spleen
and
heart
...
2
1
2
Liver,
lungs,
spleen,
heart,
and
kidneys
...
1
...
1
Liver,
lungs
and
heart
...
...
2
Liver,
lungs,
spleen
and
kidneys
...
...
...
1
Per cent¬
age in-
fested
66.1
68.8
CARDIAC ECHINOCOCCOSIS
Cardiac hydatids produce no clinical symptoms during life by which their presence may
be suspected. Very large ones may give rise to cardiac disturbances but mostly attract
attention when they cause sudden death from cardiac paralysis, rupture of the heart or
compression of the vessels and obstructed circulation. Ganguley [1942] described a
case of cardiac echinococcosis in a bullock that died suddenly due to the rupture of a
degenerated cyst. Rahimuddin [1943] recorded a case of heart failure in a
cow due to the presence of a goose-egg sized fertile echinococcus cyst in the
wall of the left ventricle. Out of nine cases seen by the author, death occurred suddenly
in five from heart failure.
Site and size of echinococcus cysts in the heart
The cysts may develop in any part of the heart but usually either on its external or
internal surface or in the ventricular septum near the base or point of the heart, though
more frequently in the walls of the ventricles, especially the left one. Cysts were
distributed in the heart muscle as follows :
Left ventricular wall...............
Right
do
do................
Interventricular septum.........
5 cases
3 do.
1
do.
The hydatids vary greatly in size from that of a marble to a tennis ball, or excep-
tionally larger.
Number and nature of echinococcus cysts in the heart
In all the cases of cardiac echinococcosis there is only one vesicle which is simple,
i. e. it has no secondary vesicles, either internal or external to it. Out of nine cysts
found in the heart, six were fertile.
Case reports
1. The subject was a black Murrah buffalo-cow, age about seven years. According
to the owner, the buffalo was feeding well on 26 September 1943 but suddenly trembl-
ed, fell down and died within a few minutes. There was no history of previous disease.
On post-mortem examination, the carcase was found to be in excellent condition.
Microscopical examination of blood films was negative for Bacillus anthracis. No lesion of
pathological significance was seen in the abdominal organs except the rumen, which was
Indian J. vet. Sci., Vol. XVI, Part I]
PLATE V
Fertile E. polymorphus cyst in the ventricular septum
PLATE VI
[Indian J. vet. Sci., Vol. XVI, Part I
F. medinensis migrating from the right metatarsus of a bull-terrier