276 DIGESTION, CIRCULATION, AND ABSORPTION 



References 



Hunter, Essentials of Biology. Chap. XXV. 



Eddy, Textbook in General Physiology and Anatomy. 



Davison, The Human Body and Health. Chap. VI. 



" Influence of Food Preservatives and Artificial Colors on Food." 

 Chemical Bulletin 84, Parts 2, 3, U. S. Department of Agriculture. 



" The Waste of Overeating." Success Magazine, March, 1910. 



Cantley, E., "Starch Digestion in Babies." The Lancet, 111, 

 February, 1910. 



Day, Edna E., "Digestibility of Starch as affected by Cooking." 

 Bulletin 202, Experiment Station, Washington, D.C. 



Fisher, Physiology of Alimentation. 



SUMMARY IV 



A summary of digestion. 



1. Definition. The process of food, so that it may pass 



through the walls of the into the , and 



thence from the into the tissues to the cells. 



2. Accomplished by, 



a. Mechanical means. 



(1) Chewing muscles. 2. Teeth. 

 6. Chemical means. 



(1) Action of acids and alkalies on foods (bile, hydrochloric 



acid, etc.). 

 c. Organic means. 



(1) Action of ferments. 



(a) Ptyalin in the mouth. 

 (6) Pepsin in the stomach, 

 (c) Pancreatic juice in the small intestine, etc. 



3. Details of chemical and organic means. 

 a. In mouth. 



(1) Saliva acts on to change it to 



Food should be chewed on an average about times, 



to well mix it with Good looks and taste 



of food start the flow of 



Chewing gum and tobacco wastes 



?>. In stomach. 



(1) Pepsin changes __,.,., to which are 



