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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    [ 6! ] Although it be difficult actually to fepa- rate the feveral juices formed in, or thrown out into the ftomach, yet we have a clear and diftinct idea of each of them. The mucus having properties fimilar to the mucus in the other parts, and which at prefent it is not our object to take notice of. I have defcribed them above thirty years ago, in the inaugural diflertation which it is ufual to publifh on taking a degree at Edinburgh. The juice which flows from the exhalents is mere water, in which the neutral falts of the blood are contained in larger or fmaller proportions. And the coagulating juice is a folid or fluid difficultly dirrbfible through water, having a flrong power of coagulating many animal, and perhaps fome vegetable mucilages. In difeafe, the ftomach has a power of forming other fubftances, perhaps many. We fee for example a blackim matter fome- times