482 DIGESTION. 



the researches of E. ZuNZ, 1 LONDON 2 and his co-workers. LONDON, 

 POLOWZOWA and SAGELMANN have observed that all the foodstuffs do 

 not leave the stomach with the same rapidity, indeed, by feeding with 

 bread (POLOWZOWA), the carbohydrates leave more quickly than the 

 protein, and with a mixture of gliadin and beef-fat (SAGELMANN) the 

 protein left the stomach more quickly than the fat. This is in accord 

 with the recent observations of LONDON and SIVRE which show that the 

 fats remain longest in the stomach, the starches the shortest and meat 

 takes a middle position. 3 According to these authors the stomach has 

 a sort of " selective capacity," but this is strongly disputed by SCHEUN- 

 ERT and GRIMMER. 4 Nevertheless the researches of CANNON 5 on cats, 

 making use of another method, have shown that this is true. After 

 preliminary hunger the animals received different food, such as meat, 

 fat, and carbohydrate mixed with bismuth subnitrate and then with 

 the aid of the RONTGEN rays the time was noted when the food passed 

 into the intestine. The carbohydrate leaves the stomach first, the 

 proteins next, and the fats last. If the carbohydrate is given before 

 the protein food, then it leaves the stomach with ordinary rapidity; 

 while if protein food and then carbohydrate is given the passage of the 

 carbohydrate is retarded. A mixture of protein food and carbohydrates 

 leaves the stomach more slowly than carbohydrates alone, but faster 

 than protein food alone. The fat, which remains in the stomach for a 

 long time and leaves the stomach only in amounts which are absorbed 

 or removed from the duodenum, retards the passage of the protein foods 

 as well as the carbohydrates. TANGL and ERD^LYI 6 have found in 

 regard to the different kinds of fat, that a fat leaves the stomach the slower 

 according to the height of its melting-point. According to LONDON and 

 SCHWARZ/ with mixed protein feeding, the digestion in the stomach 

 is regulated by that kind of protein, which, when alone, is removed from 

 the stomach the slowest. 



The reason why different foodstuffs leave the stomach with unequal rapidity 

 is explained by CANNON by the above-mentioned action of the hydrochloric acid 



1 E. Zunz, Hofmeister's Beitrage, 3; Annal de la soc. roy. des scienc. med. Bruxelles 

 12, 13, and Memoires publ. par 1'Acad. roy. Belg., 1906, 1907, and 1908. Intern. 

 Beitr. zu. Path. u. Ther. der Ernahrungsstorungen 2; Bull, de TAcad. roy. de med. 

 de Belgique, 24 (1910). 



2 The numerous works of London and co-workers will be found in Zeitschr. f. 

 physiol. Chem., 45-58, 55-58, 60-74. 



3 London with Polowzowa, Zeitschr. f . physiol. Chem., 49, with Sagelmann, ibid., 

 52; London and Sivre', ibid. 60 (1909). 



4 Scheunert, Zeitschr. f. physiol. Chem., 51; Grimmer, Bioch. Zeitschr., 3. 



6 Amer. Journ. of Physiol., 12 and 20; Amer. Journ. Med. Sciences, 138, 504 (1909). 



Bioch. Zeitschr. 34, 94 (1911). 



'Zeitschr. f. physiol. Chem. 68, (1910). 



