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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.
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.
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.
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.
The left portion is lined with a cuticular mucous membrane, and the right portion with a glandular mucous membrane that has in it the glands that secrete the gastric juice. The most important digestive change in the feed is the action of the gastric juice on the proteids and their conversion into the simpler products, proteoses and peptones.
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