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It diminishes or abolishes muscular contractility respectively when applied through the circulation or directly. It coagulates myosin and albumen. It causes insalivation by paralysis of the secretory fibers of the chorda tympani; increases the flow of bile; has no action upon the spleen.
Though this is not, strictly speaking, a digestive process, it is, nevertheless, necessary for the further digestion of the food. Mastication and insalivation, which are largely mechanical, prepare the food for certain chemical processes by which it is dissolved. The first of these occurs in the stomach and to this organ the food is transferred from the mouth.
On such a diet we can thrive indefinitely. This is information, not a recommendation. The bread should be eaten either before or after partaking of the milk. Do not break the bread into the milk. If this is done, mastication will be slighted. Bread needs much mastication and insalivation. When liquid is taken with the bread, the saliva does not flow so freely as when it is eaten dry.
This is true even when food has been well masticated; but it becomes strikingly apparent when a full meal has been hastily swallowed, both mastication and insalivation having been imperfectly performed. The time usually occupied in the process of chymification, when food has been properly masticated, varies from three to four hours.
These processes are known as mastication, insalivation, deglutition, stomach digestion, and intestinal digestion. As the different materials become liquefied they are transferred to the blood, and substances not reduced to the liquid state are passed on through the canal as waste. The first two of the digestive processes occur in
When the teeth are first "cut," the surface of the enamel is coated with a delicate membrane which answers to the Scriptural phrase "the skin of the teeth." This is worn off in adult life. Insalivation. The thorough mixture of the saliva with the food is called insalivation.
For the labourer the food must be in part solid, requiring mastication and insalivation, and not rapid of digestion. Food, however nutritious, which is too quickly digested, is soon followed by a sense of hunger and emptiness, and consequent sinking and debility. Food of this description is unsuited to the labourer.
The mouth by its construction is well adapted to carrying on the processes of mastication and insalivation. By the first process the solid food is reduced, by the cutting and grinding action of the teeth, to a finely divided condition. By the second, the saliva becomes mixed with the food and is made to act upon it. Pulp. 2. Dentine. 3. Enamel. 4. Crown. 5. Neck. 6. Root.
B. Teeth in position in lower jaw. 1. Incisors. 2. Canine. 3. Biscuspids. 4. Molars. C. Upper and lower teeth on one side. 1. Incisors. 2. Canines. 3. Biscuspids. 4. Molars. 5. Wisdom. D. Upper and lower incisor, to show gliding contact. *Accessory Organs of the Mouth.*—The work of mastication and insalivation is accomplished through organs situated in and around the mouth cavity.
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