File:Kirkes' handbook of physiology (1907) (14583222348).jpg

Identifier: kirkeshandbookof00kirk (find matches)
Title: Kirkes' handbook of physiology
Year: 1907 (1900s)
Authors: Kirkes, William Senhouse, 1823-1864 Greene, Charles Wilson, 1866-1947
Subjects: Physiology
Publisher: New York, W. Wood and company
Contributing Library: Columbia University Libraries
Digitizing Sponsor: Open Knowledge Commons

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absorbed by the stomach only to a slight extent in the weaker solutions,but are readily absorbed when the more concented solutions are introducedinto the stomach, five per cent and over (von Mehring). Fats are not absorbedat all in the stomach. Even salts in the stomach are not readily absorbeduntil this concentration is from three to four times that of the blood. Thisfact is in direct opposition to the popular views on the subject. While some absorption does take place in the stomach it is evidently notof any great importance under normal conditions. The presence of alcoholhas been shown to increase the amount of absorption, and pepper, mustard,and such drugs as produce mild local irritation accomplish the same result. Absorption in the Intestines. The products of digestion are allabsorbed in the small intestine, as is abundantly shown by experiments.
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W^^j^M^^^^^M^M0§i0f *• Fig. 279.—Scheme of Blood-vessels and Lymphatics of Human Small Intestine, a, Centrallacteal of villus; b, lacteal; c. stroma; d, muscularis mucosae; e, submucosal f, plexus of lymph-vessels; g, circular muscle layer; h, plexus of lymph-vessels; *, longitudinal muscle layer; ;, serouscoat; k, vein; /.artery; m, base of villus; n. crypt; <o, artery of villus; p, vein of villus; q, epithe-lium. (Mall.) Absorption from the small intestine has been studied in the human subjectin the case of a patient who had a fistulous opening in the lower part of theileum. For example, 85 per cent of the proteid of a test meal was absorbedbefore the food reached the fistul 1. The food passes slowly down the length 364 ABSORPTION of the small intestine, and the digestive changes produce a series of cleavageswhich have known osmotic and diffusion properties. The question has beento determine which of the cleavage products are most favorable for absorp-tion and the details of

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