78 ORGANIC FUNCTIONING 



Mineral Salts, as in vegetable organisms : these are contained 

 in the other food-materials, or are dissolved in the intaken 

 water. 



(m) By atypical aiiim ah a?id plants. Organic juices resulting 

 from the chemical or bacterial decompositions of " organic 

 matter." 



27. ON THE MODES OF INTAKE OF FOOD MATERIALS 



Here we consider merely the different ways in which food 

 materials are taken into the organic body : presently w^e shall 

 discuss the chemical and energetic transformations undergone by 

 these materials. 



2ya. The Holophytic Mode. This is the completely, or 

 typically plant way. The intaken materials are water, carbon 

 dioxide and some mineral salts. The water is absorbed from the 

 soil, or from the sea, etc., in the cases of aquatic plants. The 

 mineral substances are contained in solution in this water. The 

 latter is transported in the vessels of the plant tissues and comes 

 into relation with CO 2 in the tissues underlying the green leaves, 

 etc. The CO 2 is taken into the latter tissues through the pores 

 (called stomata) in the green tissues. 



At the same time solar radiation is absorbed by the general 

 green surface of the plant. This gives the available energy that 

 is required for the syntheses of carbohydrate, proteins and oils 

 that are carried out on the raw materials taken in. 



2yb. The Holozoic Mode. This is the typical and com- 

 pletely animal mode of intake. The animal captures its food, 

 which consists of the living or dead tissues of other animals or 

 plants. It may capture and ingest the whole animal or plant 

 organisms or it may dissect the latter, chew, gnaw, etc., parts and 

 reject other parts. Or it may establish by ciliary action (sponges, 

 molluscs, etc.) currents of water in which the food organisms are 

 contained and it may filter this water in order to separate out the 

 edible solid organisms ; which are then taken into the stomach. 



Animals may be exclusively carnivorous or herbivorous, or 

 omnivorous, but these are only acquired and non-essential 

 differences. The food organisms, in all cases, are composed of 

 proteins, fats, oils and carbohydrates and although there are well- 

 marked vegetable proteins, etc., which are not quite the same 



