Health lectures for the people . ous food,such as meat and albumen of white of egg, the gluten of bread,the casein of cheese, and such like. It has no effect on starch, oroils and fats; but solid and semi-solid nitrogenous foods are atonce attacked and liquified by the gastric juice. Tnis power of digesting nitrogenous foods depends upon thepresence of pepsin and acid in the gastric juice. The effect ofdigestion in the stomach is to convert the food into chyme, whichis always a thick liquid, like gruel or thick pea soup, and has astrong disagreeable acid smell and taste. The quantity of gastri
Health lectures for the people . ous food,such as meat and albumen of white of egg, the gluten of bread,the casein of cheese, and such like. It has no effect on starch, oroils and fats; but solid and semi-solid nitrogenous foods are atonce attacked and liquified by the gastric juice. Tnis power of digesting nitrogenous foods depends upon thepresence of pepsin and acid in the gastric juice. The effect ofdigestion in the stomach is to convert the food into chyme, whichis always a thick liquid, like gruel or thick pea soup, and has astrong disagreeable acid smell and taste. The quantity of gastricjuice varies from 10 to 20 pints in twenty-four hours. The real and important action of gastric juice is to convert thenitrogenous foods into such a state of solution that they canreadily pass through the delicate walls of the bloodvessels in thewalls of the stomach and intestines. All nitrogenous foods areconverted into peptones. These peptones always contain nitrogenous foods have been converted by the action of. Course of foodindicated byArrow. Human Alimentary Canal.—a (Esophagus, b Cardiac orifice, d Pylorus, e Small intestine. / Biliary ductg Pancreatic duct. /^Ascending colon, i Transverse colonj Descending colon, k Rectum. / Liver, p Pancreas. Jlood returningfrom head andneck. Hood going tolungs. Right side of heart. I Thoracic Duct. ---* Hepatic vein. Kidney. Thoracic Duct. Ureter.
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Keywords: ., bookcentury1800, bookdecade1880, booksubjectpublich, bookyear1882
