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Iron pipes lay round in every direction, screws and vises, nuts and hammers, wrenches and irons of all shapes and descriptions strewed the house from top to bottom, and ashes, dirt and dust wuz rampant, and Jabez rennin' up and down stairs, to and fro, talkin' loud about what a success he wuz makin' of it and how everything wuz workin' jest as he wanted it to, and boasted in particular every time he come acrost me, ashakin' with the cold, how perfectly still and noiseless it wuz goin' to be, and how luxurious and almost enervatin' would be the warmth.
The whole contents of the stomach now assume the appearance and the consistency of a thick soup, usually of a grayish color, known as chyme. It is well known that "rennet" prepared from the calf's stomach has a remarkable effect in rapidly curdling milk, and this property is utilized in the manufacture of cheese. Now, a similar ferment is abundant in the gastric juice, and may be called rennin.
This is accomplished by the trypsin, which is similar to, but more active than, the pepsin. It digests fat. In this work the active agent is the steapsin. The necessity of a milk-curding enzyme, somewhat similar to the rennin of the gastric juice, is not understood. *Digestion of Fat.*—Several theories have been proposed at different times regarding the digestion and absorption of fat.
And she turned round to me, like a thing on a pivot, flyrin', and all at once the room was dark, and I standin' at the far side o' the bed; I don't know how I got there, and I found my tongue at last, and if I did na blare a yellock, rennin' down the gallery and almost pulled Mrs. Wyvern's door off t' hooks, and frighted her half out o' wits.
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 action of the juice is aided by the heat of the parts, a temperature of about 99 degrees Fahrenheit. The gastric juice is a thin almost colorless fluid with a sour taste and odor. The reaction is distinctly acid, normally due to free hydrochloric acid. Its chief constituents are two ferments called pepsin and rennin, free hydrochloric acid, mineral salts, and 95 per cent of water.
More than that, by God, I will not do! There's no trick o' the trade I'm not acquaint wi' "'So I've heard, says McRimmon, dry as a biscuit. "'But yon matter o' fair rennin' s just my Shekinah, ye'll understand. I daurna tamper wi' that. Nursing weak engines is fair craftsmanship; but what the Board ask is cheatin', wi' the risk o' manslaughter addeetional. Ye'll note I know my business.
So Hank he come rennin' out from somewheres too, and the stage drives up. "Then out gets a tall woman, and I noticed her yello' hair. She was kind o' dumb-eyed, yet fine to see. I reckon Hank noticed her too, right away. And right away her trouble begins. For she was a lady's maid, and her lady was out of the stage and roundin' her up quick.
By this means the fat is broken up and prepared for a special digestive action in the small intestine. Dissolved albumin, like that in milk, is curded, or coagulated, in the stomach. This action is due to the rennin. The curded mass is then acted upon by the pepsin and hydrochloric acid in the same manner as the other proteids.
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