480 PHYSIOLOGY. 



so that the first product to appear is glycuronic acid. Cohnheim's 

 theory is that a destruction of sugar by muscle extract combined with 

 the pancreatic activator occurs. 



The ingested carbohydrates are all destroyed before the body fat 

 and the fat in the food. 



Muscles consume, besides the carbohydrates and fats, also the 

 proteids. In extreme cases where no carbohydrates or fats are present 

 the proteids are used. 



The sparing of proteid by carbohydrates is greater than by fats, 

 an important dietetic fact. 



Kossa has shown that the subcutaneous injection of sugar up to 

 saturation in fowls, and to a lesser extent in dogs, produced profound 

 changes, followed by death of the animals. The metabolism of 

 albumin rose 50 per cent, and the excretion of urea rose from 12 to 

 17 grams. The phosphoric acid rose at the same time in direct 

 relation to the urea. 



Storage of Carbohydrates in the Body. Glycogen was discovered 

 by Bernard to be stored in the liver and muscles. Eleven grams of 

 glycogen per kilogram exists in the dog, according to Pfliiger. 



Fasting removes glycogen, but not all of it. Severe muscular 

 work removes glycogen from the body, both from the liver and the 

 muscles. 



The carbohydrates are the chief source of glycogen. Proteids are 

 also a source of glycogen. According to Pfliiger, glycogen may be 

 made by fat. 



The} r pass into the liver by the portal circulation as dextrose and 

 are partly stored up in the liver-cell as glycogen, to be given off as 

 sugar in the periods between digestion, to be used up when a sudden 

 demand is made by the starving or working body. The dextrose is 

 used up by the muscle- and gland-cells, being oxidized, the carbon 

 going off as carbon dioxide. As to amount of carbohydrates, only 

 500 grammes can be consumed without digestive disturbance. 



The carbohydrates are found in small proportion in flesh foods, 

 as glycogen, and in milk in the form of lactose. By far the greater 

 proportions of carbohydrates are obtained from the vegetable kingdom. 

 In vegetable foods they occur as starches and sugars. 



An animal that is fed upon carbohydrates exclusively dies of 

 starvation on account of want of proteid. The saving of proteid 

 increases proportionately with the quantity of carbohydrates ingested. 

 This is an important fact, since the digestive juices are capable of 

 digesting them in large quantities. 



