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So also the organic compounds lactate of soda, lactate of lime, pneumate of soda, margarate of soda, stearate of soda, butyrate of soda, oleine, margarine, stearine, lecethine, glucose, inosite, plasmine, serine, peptones, etc., are found alike in the tissues and in the blood plasma.
The pepsin in the presence of the acid digests the casein, gradually dissolving it, forming a straw-colored fluid containing peptones. The peptonized milk has a peculiar odor and bitter taste. Experiment 70. To show the action of rennet on milk.
During their transfer from the food canal, the dissolved nutrients undergo changes, giving rise to the materials in the blood. Thus are the serum albumin and serum globulin of the blood derived from the peptones and proteoses; the dextrose, from the maltose and other forms of sugar; and the fat droplets, from the glycerine, fatty acid, and soluble soap.
Some of which is converted into what are called peptones, both soluble and capable of filtering through membranes. The gastric juice has no action on starchy foods, neither does it act on fats, except to dissolve the albuminous walls of the fat cells. The fat itself is thus set free in the form of minute globules.
We have studied the brain-cells in human cases of fever, and in animals after prolonged insomnia; after the injection of the toxins of gonococci, of streptococci, of staphylococci, and of colon, tetanus, diphtheria, and typhoid bacilli; and after the injection of foreign proteins, of indol and skatol, of leucin, and of peptones.
It acts with vigor on all of the nutrients insoluble in water, producing the following changes: 1. It converts the starch into maltose, completing the work begun by the saliva. This action is due to the amylopsin, which is similar to ptyalin but is more vigorous. It changes proteids into peptones and proteoses, completing the work begun by the gastric juice.
Nor is this all, for it also acts powerfully upon the proteids not acted upon in the stomach, and changes them into peptones that do not differ materially from those resulting from gastric digestion. The remarkable power which the pancreatic juice possesses of acting on all the food-stuffs appears to be due mainly to the presence of a specific element or ferment, known as trypsin. Experiment 60.
These, in dissolving, are changed into two soluble substances, known as peptones and proteoses. The digestion of the proteids is, of course, due to the *Gastric Juice.*—The gastric juice is a thin, colorless liquid composed of about 99 per cent of water and about 1 per cent of other substances.
The latter are dissolved in the water and include, besides several salts, three active chemical agents—hydrochloric acid, pepsin, and rennin. Pepsin is the enzyme which acts upon proteids, but it is able to act only in an acid medium—a condition which is supplied by the hydrochloric acid. Mixed with the hydrochloric acid it converts the proteids into peptones and proteoses.
A certain amount of this semi-liquid mass, especially the peptones, with any saccharine fluids, resulting from the partial conversion of starch or otherwise, is at once absorbed, making its way through the delicate vessels of the stomach into the blood current, which is flowing through the gastric veins to the portal vein of the liver.
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