Volume 1

A treatise on the digestion of food / [George Fordyce].

  • George Fordyce
Date:
1791
Catalogue details

Licence: Public Domain Mark

Credit: A treatise on the digestion of food / [George Fordyce]. Source: Wellcome Collection.

    199/230 (page 179)
    Ps may ftate, as it is found in the egg, gives great nourifhment, as I know from experiment, being coagulable and becoming folid in the ftomach. But if the fame white of egg be coagulated by heat, and boiled or digefted in a Papin’s digefter, and fo diffolved in water and exhibited, it does not now coagu- juice of the ftomach, and does not yield nearly the fame quantity of nourifhment. It requires, therefore, that the food fhould be arrefted for a certain time in the digeft- ing ftomach of animals, in order there to undergo a certain change. Nor is this only neceffary in the ftomachs of men, quad- rupeds, and other animals which have com- pleat fets of organs of digeftion, but like wife in a leach, polypus, and other ani- mals which have only one cavity, from whence apparently the food is abforbed after the manner in which the veflels of plants take their food from the earth, in thefe ani- mals food remains for a confiderable time in the ftomach, and undergoes a change before it enters into their other vefiels. Nia In