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L..... .-LORD SALISBURY'S…

THE ROYAL COMMISSION ON TRADE…

------A CANDIDATE'S ADVENTURES.

LONDON STEAMER IN DANGER.

p *".............—— EX-OFFICER…

A PRISON EXPERIMENT.

BUTTONS ON THE BACK OF A COAT.

. QUAINT HOUSEHOLD REGULATIONS.

0I TYPOGRAPHICAL ABSURDITIES.

. NAMKS OF THE MONTHS.

. THS CAT AND THE RATS.

. THE PROCESS OF DIGESTION.…

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THE PROCESS OF DIGESTION. First, in the mouth the food should mix thoroughly with the saliva, which is slightly alkaline, its most potent agent being an active ferment known as ptyalin. This acts directly upon starchy foods, converting them into sugar. The saliva has no special action upon albuminous or fatty matters. Nevertheless, all food should be thoroughly masti- cated. The foods are next received in the stomach, there to meet with the gastric juice. By what is known as the churning process of the stomach the contents are reduced to a viscid fluid mass known as chyme. The proteid parts of the food are con- verted into an absorbable substance called peptones. These being diffusible, or capable of passing through animal tissues, are believed by many to be absorbed through the walls of the stomach. During gastric digestion the entrance to and exit from the stomach are tightly closed, but when completed the pyloric valve opens and the chyme passes into the small intpstine or second stomach—the duodenum. This substance is now composed of digested, undigested. and partially digested foods, which consist of the starch which was changed into dextrine, starch which has undergone little or no change, fats wholly unchanged, and the proteids not changed into peptones. These are now acted upon by the bile p(, i and pancreatic juice, which, in turn, converts the starch into dextrine, the proteids int-o peptones, and emulsifies the fats. iNext comes absorption through | the minute blcod-vessels of the intestines, and then assimilation takes place.

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CHEMIST'S DEATH BY MISADVENTURE.