A Treatise on Anatomy, Physiology, and Hygiene (Revised Edition), Calvin Cutter [adventure books to read txt] 📗

259. Substances received into the stomach as food, must necessarily undergo many changes before they are fitted to form part of the animal body. The solid portions are reduced to a fluid state, and those parts that will nourish the body are separated from the waste material.

260. The first preparation of food for admission into the system, consists in its proper mastication. The lips in front, the cheeks upon the side, the soft palate, by closing down upon the base of the tongue, retain the food in the mouth, while it is subjected to the; process of mas-ti-ca´tion, (chewing.) The tongue rolls the mass around, and keeps it between the teeth, while they divide the food to a fineness suitable for the stomach.

261. While the food is in process of mastication, there is incorporated with it a considerable amount of sa-li´va, (spittle.) This fluid is furnished by the salivary glands, situated in the vicinity of the mouth. The saliva moistens and softens the food, so that, when carried into the pharynx. it is passed, with ease, through the œsophagus into the stomach.

262. When the food has been properly masticated, (and in rapid eaters when it is not,) the soft palate is raised from the base of the tongue backward, so as to close the posterior opening through the nostrils. By a movement of the muscles of the tongue, cheeks, and floor of the mouth, simultaneous with 125 that of the soft palate, the food is pressed into the upper part of the pharynx.

259–272. Give the physiology of the digestive organs. 259. What is necessary before food can nourish the body? 260. Describe how mastication is performed. 261. Of what use is the saliva in the process of mastication? 262. How is the food pressed into the pharynx?

263. When in the pharynx, the food and drink are prevented from passing into the trachea by a simple valve-like arrangement, called the ep-i-glot´tis. The ordinary position of this little organ is perpendicular, so as not to obstruct the passage of air into the lungs; but in the act of swallowing, it is brought directly over the opening of the trachea, called the glot´tis. The food, being forced backward, passes rapidly over the epiglottis into the œsophagus, where the circular band of muscular fibres above, contracts and forces the food to the next lower band. Each band relaxes and contracts successively, and thus presses the alimentary ball downward and onward to the stomach.[8]

Observation. If air is inhaled when the food or drink is passing over the glottis, some portions of it may be carried into the larynx or trachea. This produces violent spasmodic coughing, and most generally occurs when an attempt is made to speak while masticating food; therefore, never talk when the mouth contains food.

263. When the food is in the pharynx, how is it prevented from passing into the trachea, or windpipe? Describe how it is passed into the stomach? Give the observation. 264. Describe how the food in the stomach is converted into chyme.

264. When the food reaches the stomach, the gastric glands are excited to action, and they secrete a powerful solvent, called gastric juice. The presence of food in the stomach also increases a contractile action of the muscular coat, by which the position of the food is changed from one part of this cavity to another. Thus the aliment is brought in contact with the mucous membrane, and each portion of it becomes saturated with gastric juice, by which it is softened, or dissolved into 126 a pulpy homogeneous mass, of a creamy consistence, called Chyme. The food is not all converted into chyme at the same time; but as fast as it is changed, it passes through the pyloric orifice into the duodenum.

Observation. The gastric juice has the property of coagulating liquid albuminous matter when mixed with it. It is this property of rennet, which is an infusion of the fourth stomach of the calf, by which milk is coagulated, or formed into “curd.”

265. The CHYME is conveyed through the pyloric orifice of the stomach into the duodenum. The chyme not only excites an action in the duodenum, but also in the liver and pancreas. Mucus is then secreted by the duodenum, bile by the liver, and pancreatic fluid by the pancreas. The bile and pancreatic fluid are conveyed into the duodenum, and mixed with the chyme. By the action of these different fluids, the chyme is converted into a fluid of a whitish color, called Chyle, and into residuum.

Observation. The bile has no agency in the change through which the food passes in the stomach. In a healthy condition of this organ, no bile is found in it. The common belief, that the stomach has a redundancy of this secretion, is erroneous. If bile is ejected in vomiting, it merely shows, not only that the action of the stomach is inverted, but also that of the duodenum. A powerful emetic will, in this way, generally bring this fluid from the most healthy stomach. A knowledge of this fact might save many a stomach from the evils of emetics, administered on false impressions of their necessity, and continued from the corroboration of these by the appearance of bile, till derangement, and perhaps permanent disease, are the consequences.

266. The CHYLE and residual matter are moved over the 127 mucous surface of the small intestine, by the action of its muscular coat. As the chyle is carried along the tract of the intestine, it comes in contact with the villi, where the lacteal vessels commence. These imbibe, or take up, the chyle, and transfer it through the mesenteric glands into the thoracic duct, through which it is conveyed into a large vein at the lower part of the neck. In this vein the chyle is mixed with the venous fluid. The residual matter is conveyed into the large intestine, through which it is carried and excreted from the system. (Appendix E.)

What peculiar property has gastric juice? 265. Where and how is chyme converted into chyle? What is said in regard to the bile? 266. What becomes of the chyle? Of the residuum?

267. In the process of digestion, the food is subjected to five different changes. 1st. The chewing and admixture of the saliva with the food; this process is called mastication.

268. 2d. The change through which the food passes in the stomach by its muscular contraction, and the secretion from the gastric glands; this is called chymification.

269. 3d. The conversion of the homogeneous chyme, by the agency of the bile and pancreatic secretions, into a fluid of milk-like appearance; this is chylification.

270. 4th. The absorption of the chyle by the lacteals, and its transfer through them and the thoracic duct, into the subclavian vein at the lower part of the neck.[9]

271. 5th. The separation and excretion of the residuum.

272. Perfection of the second process of digestion requires thorough and slow mastication. The formation of proper chyle demands appropriate mastication and chymification; while a healthy action of the lacteals requires that all the anterior stages of the digestive process be as perfect as possible. (Appendix F.)

267. Recapitulate the five changes in the digestive process.

Note. Let the pupil review the anatomy and physiology of the digestive organs from figs. 62 and 65, or from anatomical outline plate No. 5.