On a new process for preparing meat for weak stomachs / by W. Marcet.

  • Marcet, W. (William), 1828-1900.
Date:
1867
Catalogue details

Licence: Public Domain Mark

Credit: On a new process for preparing meat for weak stomachs / by W. Marcet. Source: Wellcome Collection.

Provider: This material has been provided by The Royal College of Surgeons of England. The original may be consulted at The Royal College of Surgeons of England.

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    whole together in presence of air, the food becom- ing thereby pulpy, when it is forced into the intestines or duodenum through the narrow intes- tinal opening of the stomach. Tliis passage of the digested food into the duodenum takes place in a gradual manner, and must in a great measure depend upon the speed with which the contents of the stomach are transformed into the pulpy con- dition it is found to have assumed as it enters the intestines. As soon as food has reached the stomach, an acid fluid—gastric juice—is secreted; the rate of the secretion, and its degree of acidity, being apparently regulated by the requirements of the food taken. The fluid is secreted during the whole time food is undergoing digestion. At first the secretion takes place rapidly, but the fluid is Aveakly acid; as digestion proceeds, the gastric juice gradually becomes more and more acid, although less abundantly formed, a fact, which, I believe, I was the first to observe.* Taking into account the above considerations, it is obvious that the most digestible parts of food are digested first. * A Discourse delivered to the Fellows of the Chemical Society. “ Tlie Journal of the Chemical Society,” 1862.