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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    [ i«9 ] fan: as it is produced, and would have the appearance of, and actually be lacteals, and be perceived : now, if we open a living ani- mal at any time of the digeftion, there is no appearance of any chyle abforbed from the ftomach, and therefore we may, and muft conclude, that there is none there to be abforbed. If we throw milk into a portion of the jejunum, that milk will be abforbed by the lacteals j but if we throw milk into the ilomach of the fame animal, the milk will not be abforbed by the lymphatics there- fore an argument might be brought that the abforbents of the ftcmach would refufe what the abforbents of the jejunum would readily take up. But it muft be confidered that the milk is inftantly coagulated in the ftomach, and not in the jejunum, which coagulation will perfectly prevent it from being abforbed; but all thofe fubftances which are not changed by the coagulating juice of the nromach will be, and are equally taken