viii CONTENTS 



Parts of the alimentary canal, 130. The Mouth: Masti- 

 cation, 131; The teeth, 132; The saliva, 133; Origin of 

 saHva, 134; Properties and oflSce of saliva, 135; Quan- 

 tity of saliva excreted, 136. The Stovwch: The rumi- 

 nant stomach, 137; Esophageal groove, 138; The rumen, 

 139; The reticulum, 140; Rumination, 141 ; The omasum, 

 142; The abomasum, 143; The gastric juice, 144; Arti- 

 ficial digestion, 145; Changes in stomach digestion, 146; 

 Hydrochloric acid essential in stomach digestion, 147; 

 The stomachs of the horse and pig, 148. The Intestines: 

 Form and length of intestines, 149; Food in the small 

 intestine, 150; The bOe, 151; Functions of bile, 152; 

 The pancreatic juice, 153; The enzyms of the pan- 

 creatic juice, 154; Steapsin, 155; Amylopsin, 156; 

 Intestinal juices, 157; Intestinal bacteria, 158; Effects 

 of intestinal fermentations, 159; StimuH to digestion, 

 160; Secretins, 161; The psychic factor, 162; Digestion of 

 food as a whole, 163; Stomach digestion, 164; Digestion 

 in intestines, 165; Digestive fluids act together, 166; 

 Action of intestinal juices, 167; Summary of changes 

 in digestion, 168. Absorption of Food: Function of 

 lacteals and blood vessels in absorption, 169; Manner of 

 food absorption, 170; Changes in the walls of the intes- 

 tinal tract, 171; Place of maximum absorption of food, 

 172. The Feces: Constituents of feces, 173; The feces 

 not wholly undigested food, 174. The Relation of the Dif- 

 ferent Food Compounds to the Digestive Processes: Digesti- 

 biUty of the proteins, 175; Digestibility of the carbo- 

 hydrates, 176; Starches unlike in rate of digestibihty, 

 177; Digestibility of cellulose and gums, 178; Digesti- 

 bility of the fats, 179. Factors Whkk May Influence 

 Digestion: Meaning of "digestibility," 180. 



CHAPTER VIII 



Conditions Infltjencing Digestion 123-137 



Palatableness, 181; Influence of quantity of ration, 

 182; Effect of drying fodders, 183; Influence of the con- 

 ditions and methods of preserving fodders, 184; Influ- 



