. Advanced biology. Biology; Physiology; Reproduction. .JFuncLus lorus. the protein of milk. It converts this substance into a clotted mass, the curd. The pepsin carries on the digestion of curd more effi- ciently in this form than it ^.Carciiac opening-, could in the original form. Food is kept in constant motion in the stomach. Bv means of the action of the stomach muscles, food is churned back and forth , , , ... The diagram on the left shows the shape of the and up and down until it stomach when empty; and the one on the right shows 11. in the approximate shape after a hearty meal. IS redu
. Advanced biology. Biology; Physiology; Reproduction. .JFuncLus lorus. the protein of milk. It converts this substance into a clotted mass, the curd. The pepsin carries on the digestion of curd more effi- ciently in this form than it ^.Carciiac opening-, could in the original form. Food is kept in constant motion in the stomach. Bv means of the action of the stomach muscles, food is churned back and forth , , , ... The diagram on the left shows the shape of the and up and down until it stomach when empty; and the one on the right shows 11. in the approximate shape after a hearty meal. IS reduced to much nner particles than were formed in the mouth. The partially digested food is in liquid form and is called chyme. The reduction of the food into these very fine particles is invaluable in increasing the amount of food surface to be exposed to the action of digestive juices in the small intestines. The cardiac sphincter prevents the return of food to the gullet during the churning process. At intervals the pyloric sphincter opens and some of the chyme is forced into the small intestine bv a wave of contraction. The stomach acts as a reservoir, holding the food and feeding it at regular intervals to the small intestine. The time required for gastric digestion of a meal depends upon the quantity and kind of food eaten. An average meal requires about five hours for gastric digestion. Solid particles tend either to keep the pyloric valve closed, or to force it to relax, because of fatigue, before the food has reached a semi-fluid condition. It is largely the acidity of the chyme that causes the relaxation of this valve, but in the small in- testine the acid has just the opposite eftect. When the acidulous chyme passes into the intestine, it causes the sphincter to contract. The pylorus then remains closed until the acid has been neutral- ized bv the alkalinitv of the intestinal juice. Since few enzvmes are produced in the stomach and their digestive action is incom- plete
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Keywords: ., bookcentury1900, bookdecade1920, booksubje, booksubjectphysiology
