Process Of Digestion (1)
Though I have tried to avoid all possible use of technical terms, in the following very abbreviated description of the digestive organs and their processes, their use will be occasionally required.
In order to make the work of digestion as clear as possible without a lengthy description, we will follow the food in its travels through the alimentary canal, explaining the actions of the organs and various digestive juices with which it comes in contact.
After food has been called for by appetite and has gone through the first process of digestion by thorough mastication, it is swallowed and allowed to enter the stomach. Now immediately upon entrance, this food comes in contact with the gastric juice which is secreted by the peptic glands, and which exudes in tiny drops from the inner surface of the stomach like perspiration from the pores of the skin. Not only the quality but the quantity of this digestive juice furnished depends greatly upon how much food is needed in other words on how hungry you are at the time the food is eaten. The feeling of hunger, the ability to heartily enjoy the food eaten, is an unmistakable indication that there will be secreted a full supply of these digestive juices, that will be poured forth copiously as the process of eating and digesting continue; and the more in- tensely the food is enjoyed, the more each morsel is dwelt upon in the act of mastication by the sense of taste in the endeavor to secure its most delicious flavor before swallowing, the more freely does the gastric juice flow, and, naturally, the more perfectly is the work of stomach digestion performed.
The time required for stomach digestion depends greatly upon the character of the food, and upon how carefully the work of mastication has been performed. If the food has been hurriedly bolted it will require much longer than if it had been practically reduced to a liquid before swallowing. The period of digestion has been variously estimated from two to five hours. The stomach, while digestion continues, involuntarily churns and presses the food back and forth within its walls that it may be thoroughly mixed with the gastric juices. Portions of the digested food that are rendered liquid are all the time being absorbed by the stomach during this process. As the gastric juice of the stomach only digests aluminous, muscle making, articles of food, that will readily account for the feeling of increased muscular power which so quickly follows eating when one is tired and much in need of nourishment; and, when mastication has been properly performed, the saliva begins the work of digesting all starchy, heating foods, and undoubtedly some of this is also absorbed by the glands of the stomach, thus also accounting for the feeling of increased warmth that usually follows half an hour or more after a meal. Of course immediately after a hearty meal the blood is attracted to the stomach in such quantities in its endeavor to supply the gastric juice and do the other work in connection with digestion, that one naturally feels the cold more than usual for a short time, if exposed, but this passes away within half an hour at most after a meal and a feeling of increased warmth is then noticed.
