136 OLEOMARGARINE. 



competition, but we do not want to be robbed, and we think it is just 

 that this measure may be passed, giving us the right to enforce our 

 State laws, and then put on the tax and, if possible, tax out the fraud 

 that is in it. I will not try to discuss the decision relative to State 

 banks. My friend did not discuss that phase of the question. I am 

 sorry to have had to cut this matter so close. 



In closing I wish to submit what Dr. Clark sa}^s: 



"In order to give an appreciable understanding of the indigestibility 

 of artificial butter we must briefly describe the digestive processes. 

 The great variety of foods taken by man is derived from the mineral 

 and organic kingdoms. From the mineral comes water, salts, etc., 

 with which we have no concern at present. The organic foods are the 

 products of living organized bodies, and divided into two great classes, 

 viz: First, protein principles, also called albuminoid and nitrogenized 

 principles. These are chemically composed of oxygen, hydrogen, 

 carbon, and nitrogen. The latter element chemically distinguishes 

 them from the second class, the hydrocarbons, which are composed of 

 oxygen, hydrogen, and carbon. In sugar, starch, and some other 

 substances belonging to this class, the oxygen and hydrogen exist in 

 proper proportions to form water, which has given rise to a subdivision 

 of the hydrocarbons into hydrocarbons and carbohydrates. Fats 

 and oils belong to the hydrocarbons. 



" When food is taken into the mouth its presence stimulates, through 

 the nervous arrangement, the salivary glands to produce a copious flow 

 of saliva, which, during mastication, is (or ought to be) thoroughly 

 mixed with the food. Aside from a slight conversion of starch into 

 sugar the act of mastication is purely mechanical the food is broken 

 up, lubricated, and gathered into proper form to be swallowed. The 

 temperature in the mouth i$ 100 F., and, of course, any free fat whose 

 melting point is at or below this temperature will liquefy. The chemi- 

 cal reaction of saliva is alkaline. 



' When the food reaches the stomach its presence, as in the mouth, 

 acts as a stimulus and causes an increased secretion, which has already 

 begun when the food was taken into the mouth, of the acid fluid called 

 gastric juice. 



" The muscular construction of the stomach keeps the food in constant 

 motion so that it is thoroughly mixed with the gastric juice. When 

 the bolus of food mixed with saliva comes in contact with the acid gas- 

 tric juice the conversion of starch into sugar ceases, the proteids are 

 broken up and dissolved, the proteid cell walls of the adipose tissue are 

 dissolved, which sets the fat-drops free, and the free fats which liquefy 

 at or below 100 degrees, or perhaps 101 F., which is the highest tem- 

 perature in the stomach, are melted and to some extent emulsified and 

 split up into fatty acid and glyceryl. The acidity of the gastric juice 

 is essential to its activity. 



"As the food is dissolved or digested (it is now called chyme), it is 

 mostly carried into the intestines by the muscular action of the stomach 

 where it is met by three other digestive fluids the bile, pancreatic 

 juice, and intestinal juice, which are all alkaline in reaction. When 

 the chyme leaves the stomach it is, under normal conditions, acid; 

 but as it is mixed with these alkaline fluids its acidity is neutralized 

 and its reaction becomes alkaline. 



"In the intestine the conversion of starch into sugar takes place 

 with great rapidity and the proteids or peptones, as they are called, 



