INORGANIC SALTS, STIMULANTS, AND CONDIMENTS. 927 



of Voit upon isolated loops of the intestines, referred to above, show 

 that iron is eliminated from the walls of the intestine. The whole 

 history of the metabolism of iron in the body is surrounded by 

 much uncertainty. After absorption its synthesis to hemoglobin 

 takes place, as to its final stages, in the red marrow, but it is possible 

 that other organs may take part in the formation of intermediate 

 products. As regards its elimination, we know that the breaking 

 down of the hemoglobin (formation of bile pigments) occurs prob- 

 ably in the liver, but the final excretion of the iron takes place 

 mainly through the walls of the intestine. 



Accessory Articles of Diet. — Under this general term we may 

 include all those bodies classed as condiments, flavors, and stimu- 

 lants, which we habitually take in our diet in order to enhance the 

 attractiveness of the food. These substances may or may not 

 have some energy value to the body — that is, they may undergo 

 oxidation with the liberation of heat energy; but, in general, their 

 value in nutrition is due to other properties. 



The Flavors and Condiments.- — Perhaps the most important 

 influence exerted by these bodies is that by making the food appe- 

 tizing they increase the secretion of gastric juice. The origin of 

 the so-called psychical secretion has been described (p. 770), and 

 it would seem probable that the more palatable the food, the 

 more certain will be the preliminary secretion of gastric juice, and 

 that in this way digestion may be facihtated. Outside this con- 

 sideration it is obvious that attractiveness in food by tempting 

 the appetite stimulates a desire to eat, particularly in the case of the 

 sick. It is said, in fact, that dogs will refuse to eat food that has 

 been deprived entirely of its sapidity and flavor, preferring rather to 

 starve. Some of these substances (pepper), as also the stimulants 

 (alcohol), may have an additional value in that they increase the 

 rapidity of absorption from the stomach. Gautier divides the 

 condiments into the following classes: (1) Aromatics, comprising 

 vanilla, anise, cinnamon, nutmeg, and other similar essential oils 

 (2) Peppers. (3) The alliaceous condiments, — garlic, mustard 

 etc. (4) The. acid condiments, — vinegar^ citron, pickles, etc. (5/ 

 The salty condiments, such as table salt. (6) The sugar condiments. 



The Stimulants.— Under this head we include alcohol, tea, coffee 

 chocolate, or cocoa, and meat extracts (beef tea, etc.). Regarding 

 the last mentioned substance, its physiological value has been made 

 clear by the work of Pawlow (p. 771). Meat extracts of various 

 kinds contain secretagogues which stimulate the gastric glands to 

 secretion. In themselves they may contain very little actual 

 foodstuff. Liebig's extract contains some protein, gelatin, and gh'- 

 cogen, which form an actual nourishment, but its specific value 

 as a gastric stimulant depends upon other constituents, possibly the 

 nitrogenous extractives,— creatin, xanthin, carnin, etc. Coffee 



