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whether free or included in cells, become intersected by radiating or 

 irregular lines or fissures, more or less opaque or granular ; they 

 also gradually lose their characteristic reaction with iodine ; and 

 this important change, commencing at the surface, progresses 

 towards the centre, until the whole of the starch matter is removed, 

 leaving the starch-membranes often apparently whole, retaining 

 their characteristic markings. The fissured and granular condition 

 of the starch-granules is not due to their trituration in the gizzard, 

 but to the action of the intestinal fluids, since it was often seen in 

 granules enclosed in and protected by perfect starch-cells. In the 

 digestion of raw starch food, a considerable quantity always escapes 

 change, for many starch-cells and granules in the faeces perfectly 

 retain the characteristic reaction with iodine. 



6. As the starch remains unchanged in the stomach, its conver- 

 sion into glucose cannot be attributed to the saliva or gastric juice, 

 unless we suppose these fluids to remain inactive in the stomach, 

 and suddenly to regain their activity in the first part of the small 

 intestine. The author found that the saliva was capable of effecting 

 the conversion of starch into glucose, but that the mixture of saliva 

 and gastric juice in the stomach did not possess that property even 

 after being rendered alkaline by carbonate of soda. It is probable 

 that the converting power of the saliva, as it flows from the mouth, 

 depends not on the true saliva, but on the buccal mucus ; for Ma- 

 gendie found that saliva taken from the parotid duct was wholly 

 inactive, while the mixed saliva from the mouth effected the conver- 

 sion with great facility. Unless, then, the sublingual and submax- 

 illary glands secrete a different fluid from the parotids, it is evident 

 that the activity of the saliva must be attributed to the buccal 

 mucus. 



7. The difference between the digestion of boiled and raw starch 

 in dogs is seen in the experiments on the digestion of boiled wheat- 

 starch, boiled tous les mois, and bread. In all these, some starch- 

 granules escape the action of heat and water, and remain in nearly 

 their pristine condition. These uncooked starch-granules undergo 

 slow and imperfect changes, being fissured, broken, and more or less 

 altered, but in general retaining their characteristic reaction with 

 iodine. 



8. The conversion of starch into glucose is not effected by the 



