220 



PHYSIOLOGY OF ALIMENTATION. 



are probably associated with the progressive changes which 

 the food undergoes during digestion, but just how they are 

 connected is not yet known. 



The variation, both in quality and quantity, which the pan- 

 creatic juice suffers when different diets are fed is indicated in 

 the following table. By strength of juice is meant the square 

 of ijffenumber of millimeters of egg-albumin or starch dis- 

 sofre^Lout of the capillary tubes, or the square of the num- 

 ber of cubic centimeters of standard barium-hydrate solution 

 used to neutralize the acid formed from the digested fat. 

 By the total quantity of ferment units is meant the product of 

 the strength of the juice multiplied by the quantity of the 

 juice in cubic centimeters. The amounts of food chosen 

 represent equivalents of nitrogen (WALTHER). 



In discussing the gastric secretion and its variations under 

 the influence of different diets, it was pointed out that not 

 only the quantity but also the digestive power of the juice 

 differs with different kinds of food. The above table shows 

 that for the pancreatic juice it is still more strikingly true 

 that each kind of food has its own particular kind of juice. 

 Each sort of food determines the secretion of a definite amount 

 of pancreatic juice. But still more remarkable is the variation 

 in the amount of the different ferments poured out upon the 

 foods. The juice poured out upon bread is exceedingly poor 

 in lipolytic Jerjment, while that poured out upon milk is very 



