DIGESTION AND ABSORPTION IN THE STOMACH. 699 



solutions reach a concentration of 3 per cent, or more does its absorp- 

 tion become important. This result, if applicable to all the soluble 

 inorganic salts, would indicate that under ordinary conditions they 

 are prfl.nt.infl.ll y not abs orbed ^ t^ st.nmfl.nh, since it can not be sup- 

 posed that they are normally swallowed in solutions so concentrated 

 as 3 per cent. In the same direction Meltzer reports that solutions 

 of strychnin are absorbed with difficulty from the stomach as com- 

 pared with the intestines, rectum, or even the pharynx. It is said 

 that the absorption of sodium iodid is very much facilitated by 

 the use of condiments, such as mustard and pepper, or alcohol, 

 which act either by causing a greater congestion of the mucous 

 membrane or perhaps by directly stimulating the epithelial cells. 



Sugars and Peptones. Experiments by the newer methods leave 

 no doubt that sugars and peptones can be absorbed from the stomach. 

 In von Mering's work different forms of sugar dextrose, laclpse, 

 saccharose (cane-sugar), maltose, and also dextrin were tested. 

 They were all absorbed, but it was found that absorption was more 

 marked the more concentrated were the solutions. Brandl reports 

 that sugar (dextrose) and peptone are not sensibly absorbed until 

 the concentration has reached 5 per cent. With these substances 

 also the ingestion of condiments or of alcohol increases distinctly the 

 absorptive processes in the stomach. Examination of the mucous 

 membrane of a stomach in full digestion shows that it contains 

 albumoses (Glaessner), a fact that indicates some absorption. 

 Direct examination of the stomach contents* indicates that the 

 products of peptic action beyond the albumose stage namely, 

 the peptones, peptids, and amido-bodies are absorbed. On the 

 whole, however, it would seem that sugars and peptones are ab- 

 sorbed with some difficulty from the stomach. 



Fats. As we have seen, fats probably undergo no digestive 

 changes in the stomach. The processes of saponification and 

 emulsification are supposed to be preliminary steps to absorption, 

 and, as these processes take place after the fats have reached the 

 small intestine, there seems to be no doubt that in the stomach fats 

 as usually ingested escape absorption. 



* Zimz, "Beitrage zur chem. Physiol, u. Pathol.," 3. 339, 1903. 



