The physiology of digestion, considered with relation to the principles of dietetics / by Andrew Combe.

  • Combe, Andrew, 1797-1847.
Date:
1860
Catalogue details

Licence: Public Domain Mark

Credit: The physiology of digestion, considered with relation to the principles of dietetics / by Andrew Combe. Source: Wellcome Collection.

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    CONTENTS, CHAPTEa 1. QENEttAL BEMABES ON WASTE, OEOWTH, AND NOTEITION. Waste or loss of sabstanco always attendant on action—In the vegetable and animal kingdoms waste is gi'eater than in the phy- sical—Living bodies are distinguished by possessing the power of repairing waste- Vegetables, being rooted in one place, are always in connection with their food—Ani- mals, being obliged to wander, receive their food at intervals into a stomach— Nutrition most active when growth and waste are greatest—In vegetables the same causes which increase these pi'O- cesses also stimulate nutrition—But ani- mals require a monitor to wai'n them when food is needed—The sense of Appetite an- swers this purpose—The possession of a stomach implies a sense of Appetite to re- gulate the supplies of food, . . 1-6 CHAPTER II. THE APPETITES OF nnNOEE AND THIBST, AND THEin USES. Hunger and Thirst, what they are—Gene- rally referred to the stomach and throat, but perceived by the brain—Proofs and il- lustrations—Exciting causes of hunger— Common theories unsatisfactory—Hunger sympathetic of the state of the body as well as of the stomach—Uses of appetite —Relation between waste and appetite— Its practical importance—Consequences of overlooking it illustrated by analogy of the whole animal kingdom—Disease from acting in opposition to this relation—Ef- fect of exorcise on appetite explained— Diseased appetite—Thirst—Seat of thirst —Circumstances in whicli it is most felt- Extraordinary ctlects of injection of water into the veins in cholera—Uses of thirst, and rules for gratifying it, . . C-13 CHAPTER IIJ. GENEKAL QUALITIES OP FOOD. Chemical composition of the animal body— Its materials undergo a constant expendi- tui-e during every vital action, and in the lungs—JFood must therefore contain the substances necessary for the repair of this expenditure—and must be soluble in the gastric juice—Division of food into nitro- genous and non-nitrogenous; the former supplying materials for restoring to the tissues what they have lost during vital action, and the latter furnishing materials for respiration—Nitrogenous articles ol food comprise what are called protein com- pounds, namely fibrin, albumen, and ca- sein—Composition of these—Non nitro- genona aliments are needed only for the support of animal heat—Manner in which this end is accomplished-This class of ali- ments comprises the hydrates of carbon, namely starch, sugar, gum, &c.—All sub- stances necessary for nutrition are con- tained in milk—Dr Prout's consequent di- vision of food in to albuminous, saccharine, and oily—Digestion defined, . lD-16 CHAPTER IV. MASTICATION, INSALIVATION, AND DEGLU- TITION. Mastication — The Teeth — Tooth, being adapted to tho kind of food, vary at dif- ferent ages and in difierent animals — Teeth classed and described—Vitality of teeth, and its advantages—Causes of dis- ease in teeth-Means of protection-Jnsa- livation anditausea—Gratification of taste in mastication—Deglutition . 16-21 CHAPTER V. ORGANS OP DIGESTION-THE STOMACn— AND ITS STBUCTUHE. Sui-prising power of digestion—Variety of BourooB of food—All structures, however