ABSORPTION OF ALCOHOL FROM THE STOMACH. 163 



digestion, but this difficulty is of no great moment because the 

 absorption of alcohol is rapid and complete. It makes the 

 mucous membrane hypereinic, promotes the absorption of accom- 

 panying substances (sugar, peptone, potassium iodid), and stim- 

 ulates the flow of the gastric juice. In this matter it acts as 

 do other condiments (salt, pepper, mustard, peppermint), but if 

 there be too great an irritation of the mucous membrane there 

 is less activity (dyspepsia). The rapid absorption gives to al- 

 cohol its quick recuperative effect after collapse, and its value 

 in administering drugs, especially antidotes. Alcoholic beverages 

 combining alcohol and flavor promote gastric digestion and absorp- 

 tion, but often stimulate the appetite in excess of normal require- 

 ments. Alcohol is burned in the body, but may also be found in 

 the breath, perspiration, urine, and milk. Alcohol has no effect 

 on proteid decomposition, but acts to spare fat from combustion. 

 The addition of 50 to 80 grams of alcohol to the food has no 

 apparent effect on the nitrogenous equilibrium. Alcohol in the 

 body acts as a paralyzant on certain portions of the brain, destroy- 

 ing the more delicate degrees of attention, judgment, and reflective 

 thought, diminishing the sense of weariness (use after great exer- 

 tion furnished to armies in the last hours of battle), and raising 

 the self-esteem ; it paralyzes the vasoconstrictor nerves, producing 

 turgescence of the skin with accompanying feeling of warmth, and 

 thereby indirectly aiding the heart. Alcohol acts to stimulate the 

 respiration, especially in the tired and weak, wine with a rich 

 bouquet, like sherry, being more effective than plain alcohol. The 

 higher alcohols, propyl, butyl, amyl, are more poisonous as the series 

 ascends, and are less volatile, less easily burned, and therefore more 

 tenaciously retained by the body, with more pernicious results." 



The most complete and the most recent knowledge which we 

 possess on the subject of alcohol and its effects upon the human 

 body is contained in a publication entitled " Physiological Aspects 

 of the Liquor Problem, Investigations made under the Direction 

 of W. O. Atwater, John S. Billings, H. P. Bowditch, R. H. Chit- 

 tenden, and W. H. Welch, Sub-Committee of the Committee of 

 Fifty to Investigate the Liquor Problem," which was issued from 

 the press in 1903. The only portion of this report to which it is 

 our purpose to here refer is that which treats of " The Nutritive 

 Value of Alcohol," by Prof. W. O. Atwater. The author states 

 at the outset that no one doubts that the continued and excessive 

 use of alcohol is injurious to body, mind, and character, and that 

 in large enough quantities it is really a poison. He, however, 

 makes the broad statement that the great majority of physiologists 

 and hygienists hold to the opinion that alcohol, taken in small 

 quantities, may serve the body for nutriment, that it is at some 

 times valuable, at others harmful. 



The two chief functions of food are, Prof. Atwater states, to 



