100 J. LeConte— Glycogenie function of the Liver. 
substance is so large as to be easily detected by the taste. The 
liver is decidedly sweet. I have very often detected this sweet- 
ness. I have not seen attention drawn to the fact. 
4. Evidently, therefore, the liver is constantly forming “— 
from some insoluble or feebly soluble substance, which o 
This substance has been isolated by Claude Bernard and oth- 
ers, and its properties determined. It is a white, feebly-soluble, 
tasteless, amorphous substance, having the composition of 
starch or dextrin. It changes easily and rapidly into sugar by 
mere contact of blood or other albuminoid ferment. It is 
called glycogen or sugar-maker. It is a kind of animal starch. 
The quantity of glycogen in the liver varies much with the 
food, Hee greatest (17 per cent) with amyloid food, and least 
(7 per cent or even only 2 per cent) with albuminoid food. 
(Pavy.). 
5. The sugar formed from glycogen (liver-sugar) is closely 
allied, perhaps in composition sone with glucose; but ap- 
parently differs from this and all other forms ot sugar in being 
more unstable, i. e., more easily rater and especially more 
easily burned or oxidized in the blood. Tt therefore probably dif- 
fers Pot glucose in molecular structure if not in chemical com- 
pect i throw light on t rs oppiait sad which therefore we 
1. The-a amount of amyloids which may be taken, and often 
is kee is food, by a healthy man in the course of a day, is 
certainly one or two pounds. The whole of this is converted 
into sugar before it can be taken up. Two pounds of sugar, 
therefore, may be taken into the blood of a man who is fed 
largel on amyloid f 
$i his artiount - sugar in is blood would make or 
