. Cyclopedia of farm animals. Domestic animals; Animal products. Fig. 22. Liver of horse, a. Left lobe; 6, left part of middle lobe; c. right lobe; d, vena cava inferior; ee, hepatic veins; f, left broad ligament; g, right broad ligament; h, ronnd ligament; i,coronary ligament; k,esophageal fissure or notch. Intestinal digestion.—The contents of the stomach on entering the small intestine constitutes chyme. Here it is acted on by three digestive secretions— the intestinal and pancreatic juices and the bile. The intestinal juice (succus entericus) is secreted by numerous small glands in the muc
. Cyclopedia of farm animals. Domestic animals; Animal products. Fig. 22. Liver of horse, a. Left lobe; 6, left part of middle lobe; c. right lobe; d, vena cava inferior; ee, hepatic veins; f, left broad ligament; g, right broad ligament; h, ronnd ligament; i,coronary ligament; k,esophageal fissure or notch. Intestinal digestion.—The contents of the stomach on entering the small intestine constitutes chyme. Here it is acted on by three digestive secretions— the intestinal and pancreatic juices and the bile. The intestinal juice (succus entericus) is secreted by numerous small glands in the mucous lining of the large and small gut. It contains three ferments: Proteids are converted into peptones, starch into sugar, cane-sugar into grape-sugar and, according to some, maltose into dextrose. A vermicular move- ment (peristalsis) rapidly forces the contents into the caecum ; considerable liquid is absorbed and the gut is never found in a state of repletion. The liver is a large gland weighing in the horse eleven pounds. A large blood-vessel (portal vein) returns from the digestive tract and carries to the liver sugar, peptones and certain products of intes- tinal decomposition to be elaborated for the nutri- tion of the tissues. The functions of the liver are: (1) Secretion of the bile. The bile is a yellowish green liquid conveyed by the bile duct into the small intestine. In the horse nine ounces and in the ox four ounces are secreted per hour. Its main solid constituents are coloring matter or pigment (bilirubin and bilivirdin), bile acids (glycocholic and taurocholic) and salts (glycocholate and tauro- cholate of soda). The bile emulsifies fats for ab- sorption. Fatty acids develop in the intestine from fermentation ; these unite with the sodium salts to form soaps, which emulsify the fats. When the bile duct is ligated, fat absorption is reduced 50 per cent and the stools become "; Bile also acts as a natural laxative or aperient. (2) The liver
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