+ CHAPTER III 



THE ABSORPTION OF PROTEINS AND 

 AMINO ACIDS 



The views which have been held from time to time 

 relative to the character of the protein material or 

 products capable of absorption have been greatly 

 influenced naturally by the ideas concerning the nature 

 and extent of protein digestion prevalent at a partic- 

 ular period. It is obvious that in the days of Liebig 

 and his contemporaries when digestion was assumed 

 to be little more than a process whereby proteins were 

 rendered soluble that the conception of the absorption 

 of unchanged protein should hold sway. Later, after 

 Kiihne had added his contributions to the knowledge 

 of digestion, theories of absorption were correspond- 

 ingly modified. Since the extent of formation and sig- 

 nificance of the amino acids have become better appre- 

 ciated our present-day views as to absorption are like- 

 wise undergoing modification. 



ABSORPTION FROM THE STOMACH 



A great deal of discussion has taken place regarding 

 the question of gastric absorption of protein. It has 

 been asserted by Tobler that as much as 22 to 30 per 

 cent of the material in the stomach after a protein 



