204 PHYSIOLOGY AT THE FAEM. 



water raised to the temperature of 100 F., and kept at that 

 point on a nicely-regulated sand-bath. In forty minutes diges- 

 tion had distinctly commenced over the surface of the meat. 

 In fifty minutes the fluid had become quite opaque and cloudy ; 

 the external texture began to separate and become loose. In 

 sixty minutes chyme began to form. At one o'clock P.M. 

 (digestion having progressed with the same regularity as in 

 the last half-hour) the cellular texture seemed to be entirely 

 destroyed, leaving the muscular fibres loose and unconnected, 

 floating about in fine small shreds very tender and soft. At 

 three o'clock the muscular fibres had diminished one-half since 

 the last examination. At five o'clock they were nearly all 

 digested, a few fibres only remaining. At seven o'clock the 

 muscular texture was completely broken down, and only a few 

 of the small fibres could be seen floating on the fluid. At nine 

 o'clock every part of the meat was completely digested. The 

 gastric juice, when taken from the stomach, was as clear and 

 transparent as water. The mixture in the vial was now about 

 the colour of whey. After standing at rest a few minutes a 

 fine sediment of the colour of the meat subsided to the bottom 

 of the vial. A piece of beef exactly similar to that placed in 

 the vial was introduced into the stomach through the aperture 

 at the same time. At twelve o'clock it was withdrawn, and 

 found to be as little affected by digestion as that in the vial. 

 It was returned to the stomach, and on the string being drawn 

 out at one o'clock P.M., the meat was found to be all completely 

 digested and gone. The effect of the gastric juice on the piece 

 of meat suspended in the stomach was exactly similar to that 

 in the vial, only more rapid after the first half-hour and sooner 

 completed. Digestion commenced on, and was confined to, the 

 surface entirely in .both situations. Agitation accelerated the 

 solution in the vial by removing the coat that was digested 

 on the surface, enveloping the remainder of the meat in the 



