te ce Ply ae,” y sue she em AS 
if eb pn ee aaa 
ab AF bee SaS SE St ATS wo AAS 
oe Lo ¥ ye . . Als , Me ¥ 
Pitt 4) he be lage hea | Mik % 
hoe SET LCT age ae LRU Nee As one. Sa ene Pe 
a PE RRR 2) Wisyt (AN aN PEN a i tin $ 
‘ z ¥ Rie, 

160 Report or tot Direcror or THE 
the small intestine. The peptone formed in the stomach is — 
probably absorbed at once. : 
The semi-digested acid food, or chyme, as it passes over the 
biliary orifice, causes gushes of bile, and at the same time the 
pancreatic juice flows into the intestine freely. These two alka- 
line fluids, especially the more strongly and constantly alkaline 
pancreatic juice, tend to neutralize the acidity of the chyme, but. 
the contents of the duodenum do not become distinctly alkaline 
until some distance from the pylorus is reached. 
To what stage the pancreatic digestion is carried, whether pep- 
tone is, practically, the only product, or whether the pancreatic 
juice in the body, as out of the body, carries on its work in the 
more destructive form, whereby the proteid material subjected to 
it, is so broken down as to give rise to appreciable quantities of 
leucin and tyrosin, is at present not exactly known. Leucin and 
tyrosin have been found in the intestinal contents, and may there- 
fore be formed during normal digestion, but whether an insig- 
nificant quantity or’a considerable quantity. of the proteid ma- 
terial of food is thus hurried into a crystalline form cannot be 
definitely stated. The extent to which the action is carried is 
probably different in different animals, and probably varies also 
according to the nature of the meal and the condition of the 
body. Probably when a large and unnecessary quantity of pro- — 
teid material is taken at a meal together with other substances, _ 
no inconsiderable amount of the proteids undergo this’ profound — 
change, and rapidly leave the body as urea, without having been ~ 
used by the tissues,.their contribution to the energy of the body ~ 
being limited to the heat given out during the changes by which — 
they are converted into urea. As stated before, leucin is amido- 
caproic acid, a “fatty acid” compound, and tyrosin, isa phenyl | 
compound and belongs to the “aromatic” series: hence pan- — 
creatic digestion is capable of breaking up proteids into “fatty ~ 
acid” and “aromatic” compounds. We may say that the results — 
of experiment, while they do not definitely prove, give some sup- 4 
port to, and at least do not contradict, the view that proteids, — 
transformed into diffusible peptones, pass into the blood vessels — 
and not into the lacteals. Leucin probably takes the same 
course. | : | ‘gi 
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To ee neg pons 14 ome 
