This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1899 Excerpt: ...glands. Fig. 75.--A cardiac gland from the dog's stomach. (Highly magnified.) (Klein.) d, duct or mouth of the gland; b, base or fundus of one of its tubules. On the right the base of a tubule more highly magnified; c, central cell; /, parietal cell. gland. The two most important constituents of the gastric juice are ...
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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1899 Excerpt: ...glands. Fig. 75.--A cardiac gland from the dog's stomach. (Highly magnified.) (Klein.) d, duct or mouth of the gland; b, base or fundus of one of its tubules. On the right the base of a tubule more highly magnified; c, central cell; /, parietal cell. gland. The two most important constituents of the gastric juice are pepsin and hydrochloric acid, and it has been shown that both these constituents are secreted by the cardiac glands, and only pepsin by the pyloric glands. Since the only kind of cell of the pyloric gland is very similar to the chief cell of the cardiac gland, it has been supposed that the chief cells secrete pepsin, and the parietal or oxyntic cells, the hydrochloric acid. The gastric juice has little or no action on carbohydrates or fats, but acts energetically on proteids. The chief enzyme is pepsin, which dissolves proteid, and converts it into substances which are afterwards readily absorbed by the cells lining the intestine. There are several stages in the peptic digestion of proteids. First the proteid is dissolved and rendered non-coagulable by heat, by conversion into acid albumin; at this stage it is precipitated, if the solution be neutralized by dilute alkali. Next it passes into more soluble substances, called albumoses, which are not precipitated on neutralizing, and differs from the original proteids in several chemical tests. Finally, a portion of the albumose is converted into peptone, which is still more soluble and more easily absorbed by the intestinal cells, and here the process stops. The whole drift of the chemical changes is thus the preparation of a more soluble material which can be more readily absorbed. The gastric juice contains a second ferment, called rennin, which has the property of curdling milk. The process be...
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