A treatise on the digestion of food / by G. Fordyce, M. D. F. R. S. fellow of the Royal College of Physicians, and reader on the practice of physic, in London.

  • George Fordyce
Date:
1791
Catalogue details

Licence: Public Domain Mark

Credit: A treatise on the digestion of food / by G. Fordyce, M. D. F. R. S. fellow of the Royal College of Physicians, and reader on the practice of physic, in London. Source: Wellcome Collection.

Provider: This material has been provided by University of Bristol Library. The original may be consulted at University of Bristol Library.

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    [ ] , becaufe not only no proportion of alkali, however fmall, can be faturated by food juft as it is entering into the digefting ftomach, nor can the colour of any vegetable juice which is adled upon by acids, fhow the fmalleft degree of acidity. There not being, when the animal is in perfeci health, the fmalleft quantity of vapour to be found in thefe previous ftomachs, it cannot be ima- gined that the vinous fermentation takes place j not but that in quadrupeds of the ruminating clafs, fuch as the cow, when thefe previous ftomachs are not fufficiently powerful to prevent the natural fermenta- tions which would take place in limilar chemical circumftances, only not in a living and powerful ftomach, vapour is actually extricated in fuch quantity as to produce tumor, which is fatal, as I have feen myfelf in feveral inftances; but when thefe pre- vious ftomachs are powerful enough to pre- vent the ordinary fermentations as above, there is no vapour found, nor any acid. The faccharine fermentation is not marked with fuch obvious circumftances as to de- termine,