234 



PHYSIOLOGICAL CHEMISTRY 



indicates a disturbance of gastric function inasmuch as one of the spe- 

 cific functions of the gastric juice is to dissolve the intercellular tissue 

 binding together the fibers. If large numbers of meat fibers are found 

 after a tes;t diet, particularly if the nuclei are still intact in the fibers, 

 the inference of poor or low pancreatic function is justifiable. This 

 is true if it can be demonstrated that the food has been sufficiently 

 long in its transit through the intestinal tract to permit the pancreatic 

 enzymes to carry on their work. A dilute solution of methylene blue 

 will readily show the nuclei if present. 



The second slide is examined for fats and then treated with acetic acid and 

 heated to split any soaps which may be present and form fatty acid. 



Fats are met with in three forms (a) neutral fats readily demonstrated by 

 Sudan HI, Scharlach R or Osmic acid; (b) fatty acids which are usually found in 

 the form of needle-like crystals soluble in ether, alcohol, and solutions of sodium 



FIG. 74. A, calcium sulphate crys- 

 tals; B, cholesterol crystals; C, char- 

 coal detritus; D, bismuth sub-oxide 

 crystals; E, calcium oxalate crystals. 



FIG. 75. A, Schmidt test bag for study 

 of pancreatic function; B, nuclei of meat 

 fibers digested; C, nuclei of meat fibers 

 undigested; D, undigested stained thymus 

 cells. 



FIGS. 74 AND 75. MICROSCOPICAL CONSTITUENTS OF FECES. 



hydrate (these crystals do not stain with Sudan HI but form drops on being 

 warmed) ; (c) soaps are usually found in the feces either as amorphous flakes or 

 scallop shell-like formations, but may occasionally occur in crystalline form. 

 The calcium soaps which compose the bulk of the soaps in the feces can be dis- 

 tinguished from the potassium and sodium compounds because of their insolu- 

 bility in hot water, alcohol, and ether. On heating with 30 per cent acetic acid, 

 fatty acids are set free in drops which crystallize out on cooling. 



The estimation of fats is a rather important matter and the trained 

 observer can usually detect disturbances in fat digestion. Normally 

 there are fats present in the movement, but abnormally their quantity 

 is relatively increased either in total fat, or in one of its components. 



