File:The teeth in health and disease (1902) (14740665296).jpg

Identifier: teethinhealthdis00matl (find matches)
Title: The teeth in health and disease
Year: 1902 (1900s)
Authors: Matland, George Read Matland, Thomas Collier
Subjects: Teeth Teeth Tooth Diseases
Publisher: London New York : Ward, Lock and Co.
Contributing Library: West Virginia University Libraries
Digitizing Sponsor: LYRASIS Members and Sloan Foundation

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s membrane.It receives the food from the esophagus nearthe middle of the smaller or upper curve, atthe largest diameter of the organ, and dis-charges into the intestines at its smallest endthrough an aperture known as the pylorus.The stomach is furnished with a number ofglands which, when excited by the presenceof food, secrete the fluid known as gastricjuice. Pure gastric juice consists of a smallquantity of saline matter in solution. It isacid owing to the presence of a small per-centage of free hydrochloric acid, and con-tains in addition an active principle known aspepsin. This pepsin has the power of break-ing up and dissolving proteid or flesh-formingmatters consumed as food, such as the lean ofmeat, the gluten of flour, the casein of milkand cheese, the albumen of eggs, etc., and alarge proportion of these substances thus dis-solved is absorbed directly into the blood, MASTICATION OF FOOD 21 through the walls of the stomach; but thegreater bulk of the aliment, reduced to a con-
Text Appearing After Image:
Fig. 3.—Diagram of Alimentary Tracts. 1. Lower end of esophagus. 2. Stomach. 3. Duodenum opening from pylorus. 4. Jejunum or small intestine. 5. Ascending, transverse, and descending, colon (large intestine). 6. Csecum with vermiform appendix. 7. Rectum. sistency resembling pea soup by the combinedaction of the gastric juice, and the constant 22 THE TEETH churning produced by the muscular con-tractions of the stomach, pass through thepylorus into the duodenum or small intestine.It is there mixed with the pancreatic juice,discharged from the pancreas or sweetbread,a strongly alkaline fluid which completes thework of the saliva, converting that portion ofstarch which has escaped the action of theptyalin into sugar, and emulsifying the fattymatter of the food, reducing it to somewhatthe same state as the fat, i.e. the butter, as itexists in milk. It also assists the stomach inthe digestion of such proteid matters that haveleft that organ insufficiently digested. A greatdeal of the dige

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