IMPERFECT MASTICATION. 209 



chloric acid, and add to another some bicarbonate of sodium. 

 Find also the effect of first boiling the pancreatic preparation. 



In these experiments we find that saliva turns starch to 

 grape sugar, if not in an acid solution and if at the proper 

 temperature. That pepsin dissolves proteids in an acid (hy- 

 drochloric) at the right temperature. The proteid is turned 

 to peptone, and becomes soluble and diffusible, capable of 

 absorption through the walls of the stomach and intestine. 



We find that the different elements of the pancreatic juice 

 can, in alkaline solution, and at the right temperature, emul- 

 sify fats, turn proteid to peptone, and convert starch into 

 grape sugar. 



The Bad Effects of Imperfect Mastication. If we 

 swallow food before it is thoroughly ground and mixed with 

 the saliva, the stomach and other parts of the digestive organs 

 will require much more time to reduce the food to a liquid 

 form. Further, when eating hastily, we are very apt to eat 

 too much. Thus we may give the stomach a double amount 

 of material to handle, and the material may not be half so 

 well prepared as it should be. The work thus thrown upon 

 the stomach may easily be made fourfold. Of course the 

 organs suffer; and sooner or later, if this treatment is con- 

 tinued, they must break down. 



Not only mastication, but the whole process of digestion, 

 goes on better when the body and mind are at rest and in 

 a peaceful and contented condition, as not only the salivary 

 glands, but all the glands, are under the control of the ner- 

 vous system, and are greatly influenced by the condition of 

 the body. During a meal, and for a short time before and 

 after, all thoughts of one's occupation, and especially all 

 anxiety, should be absolutely dismissed from the mind. For 

 those whose digestion is not strong, it is especially desirable 

 to secure a period of rest after each meal, taking a lounge or 



