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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    [ «*5 ] then a change of combination, and confe- quently of properties, may happen in the previous ftomachs of ruminating animals, converting the fibrous parts of vegetables into another fubftance, which may be ca- pable of undergoing a frefti change in the digefting ftomach, and it may alfo be pof- fible that the bulging part of the digefting ftomach may in fome cafes produce this 'change, if fuch an one actually takes place. In the human ftomach, where the dif- ferent fpecies of food which I have enume- rated, are capable of being converted into chyle, it can hardly be doubted that a de- eompofition and recombination takes place, but this decompofition and recombination does not appear to be the formation of chyle. Firft, I conclude, that there is a decom- pofition and recombination of the elements of the food ; becaufe, as has been before obferved, milk, ferum of blood, and other fubftances moft fimiiar to the chyle and blood to be produced, are coagulated and