4 Dr. A. L. Gillespie. Chemistry of the Contents of the 



" Some Observations on the Chemistry of the Contents of the 

 Alimentary Tract under various conditions ; and on the 

 Influence of the Bacteria present in them."* By A. LoCK- 

 hart Gillespie, M.D., F.R.C.P. (Ed.), F.R.S.E. Communi- 

 cated by Professor J. G. McKendrick, F.R.S. Received 

 May 18— Read June 17, 1897. 



(Abstract.) 



In this paper are given details of experiments which were designed 

 for the purpose of investigating the grosser chemical changes^ which 

 occur in the intestinal tract, and the nature and influence of the 

 micro-organisms present in the contents after the ingestion of dif- 

 ferent kinds of food or after the administration of certain drugs. 



The points taken up comprise : — 



The reaction of the contents of the alimentary tract in its various 

 parts, and the bodies to which this reaction is due. 



The amount of chlorine present, and the nature of its combina- 

 tions. 



The solids present in the contents. , 



The action of the ferments. 



The number and nature of the bacteria. 



A series of experiments were first carried out on a dog with an ileac 

 fistula, situated at the ileo-csecal valve. As these experiments did not 

 prove altogether satisfactory, a further series were made on dogs fed 

 for some days on special diets, or given certain drugs, and killed 

 about three hours after their last meal. After removal of the entire 

 alimentary tract, it was divided into six parts, viz., stomach, duode- 

 num, jejunum, upper ileum, lower ileum, and large intestine, 

 double ligatures having been placed between each section. Inocula- 

 tions were made from these segments with due antiseptic precautions. 

 Thereafter the contents of each section was analysed. 



A similar experiment was carried out on a calf, and another on the 

 contents of a portion of the intestines of a man. 



The effects of the following diets were investigated : — 



On dogs : 1. Ordinary, porridge and milk and some meat. 



2. Porridge and milk. 



3. Boiled beef. 



4. Sterilised milk. 



* Towards the expenses of this Eesearoh, which was undertaken at the 

 Research Laboratory of the Royal College of Physicians, Edinburgh, a Grant from 

 the British MecFcal Association was received. 



