230 PHYSIOLOGICAL CHEMISTRY 



is added a drop of distilled water and it is then examined with low and high 

 powers. 



Meat fibers are readily recognized by their yellowish hyaline ap- 

 pearance possibly with a few striae still visible in the fibers. Should 



FIG. 64. A, intact undigested meat FIG. 65. A, neutral fat; B, fatty acid 



fibers; B, partially digested meat fibers; liberated by acetic acid; C, soaps; D, fatty 



C, almost completely digested meat acid crystals, 

 fibers. 



FIG. 66. A, elastic tissue; B, white FIG. 67. A , cellulose remains of vege- 



fibrous tissue (macroscopic); C, white tables; B, empty potato cells; C, potato 

 fibrous tissue (microscopic.) cells filled with starch, and stained with 



iodine; D, hard cells found in pears; E, spiral 

 and woody fibers from pith of vegetables; 

 F, vegetable hairs. 



FIGS. 64 TO 67. MICROSCOPICAL CONSTITUENTS OF FECES. 



meat fibers be found bound together by connective tissue or raw 

 connective tissue, either white fibrous or yellow elastic, be noted, it 

 indicates a disturbance of gastric function inasmuch as one of the spe- 

 cific functions of the gastric juice is to dissolve the intercellular tissue 



