. The principles of agriculture; a text-book for schools and rural societies . power to makestarch-like materials soluble by con-verting them into sugar-like materi-als. These ferments, of which ptyalinis one, are secretions. They are alsocalled enzyms. These secretionsmay be the products of cells in theanimal body or of independent micro-organisms. The micro-organisms are themselves often calledferments (35a). 382a. The single stomach of a carnivorous animal is shownin Fig. 86. The stomach of a ruminant is well illustrated inFig. 87, the front walls being cut away to show the internalstructur
. The principles of agriculture; a text-book for schools and rural societies . power to makestarch-like materials soluble by con-verting them into sugar-like materi-als. These ferments, of which ptyalinis one, are secretions. They are alsocalled enzyms. These secretionsmay be the products of cells in theanimal body or of independent micro-organisms. The micro-organisms are themselves often calledferments (35a). 382a. The single stomach of a carnivorous animal is shownin Fig. 86. The stomach of a ruminant is well illustrated inFig. 87, the front walls being cut away to show the internalstructure. It has four divisions : C, paunch ; R, reticulum ; N,manifolds ; O, the true digesting stomach. There are various experiments which the pupil canperform. Mix a little well-boiled starch with a small quantityof saliva, and after a time it will be found to have becomesweet. If at the outset a drop of solution of iodine is addedto the mixture it will produce a blue color (2036). As thestarch is changed into sugar, this color gradually fades and inthe end Fig. 86. Stomach of dog. 234 THE PKIXCIPLES OF AGRICTLTTEE 387a. An antiseptic is any material which destroys germsor bacteria (284a). The muriatic or hydrochloric acid is presentin small amounts, ranging from to and upward in 1,000parts in the different kinds of animals. 3876. A substance may be acid or sour, in which ease itturns blue litmus red (153, 153a). It may be alkaline, as lye.
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