SOME PHYSIOLOGY YOU OUGHT TO KNOW 2$ 



COW and sheep, on the other hand, ./e find a large 

 storehouse for holding food — a storehouse that is 

 divided into four compartments, the rumen or 

 paunch, reticulum, omasum, and the abomasum. 

 The first three communicate with the gullet by 

 a common opening. The cud is contained in the 

 first and second stomachs, and, after it has been 

 masticated a second time, it passes to the third and 

 fourth, and to the bowels, where the process of 

 digestion is continued. 



Gastric Juice. — From this it will be noticed that 



DISEASED KIDNEY 



The kidney of the hog is pictured here. As a rule it Is 

 sually impossible to diagnose kidney troubles in hogs and 

 similar lower animals. 



chewing the cud is an act in the process of diges- 

 tion; it refers only to rechewing the food so as to 

 get it finer and better ground for digestion. While 

 in the stomach the saliva continues the digestion 

 of the starchy matter and is assisted by the gastric 

 fluid that pours in from the lining of the stomach, 

 which converts the protein or albuminoids into 

 peptones. The fatty matter is not acted upon at 

 this point. There are three constituents of gastric 

 juice, which affect the changes in the food. These 

 are pepsin, r ennet, and acid. With rennet you are 

 acquainted. It is used Tn the kitchen, in the mak- 

 ing of cheese, and is obtained from the stomach of 



