100 



PHYSIOLOGY. 



poor in fat-splitting ferment; "milk-juice," on the contrary, is very 

 rich, "flesh-juice" taking an intermediate position. It is clear that 

 as regards the two latter ferments the properties of the juice corres- 

 pond with the requirements of the food. The starch-holding diet 

 receives a juice rich in amylolytic ferment, the fat a juice rich in 

 fat-splitting ferment. 



The behavior of the proteid ferment may puzzle the student. 

 In the work of the gastric glands we saw the weakest, here in the 

 pancreatic juice the strongest, ferment poured out on milk. When, 

 however, we take the quantity of juice into consideratiou we find here 



Fig. 27. Hourly Variations of the Pancreatic Secretion after a 

 Meal of Meat, Bread, and Milk. (After a curve obtained in the Jab- 

 oratory of Pawlow oy one of his pupils, A. WALTHER. ) 



also that administration of like quantities of proteid in the form 

 of bread, flesh, and milk calls forth a secretion as regards the first 

 of 1978, as regards the second of 1502, and as regards the third of 

 1085 ferment units; that is to say, vegetable proteid likewise demands 

 from the pancreas the most, milk and milk proteid the least, ferment. 

 The difference between the stomach and the pancreas is limited to this : 

 that the former pours out its ferment in very concentrated form 

 upon bread, the latter in a very dilute condition. This fact 

 strengthens the supposition that in the digestion of bread a large 

 accumulation of hydrochloric acid has to be avoided. 



