A Text-Book of Pathology Systematic and Practical, Vol. 2: Part II, Pages 515 to End (Classic Reprint)

Excerpt from A Text-Book of Pathology Systematic and Practical, Vol. 2: Part II, Pages 515 to End

The fats are not only emulsified in the small intestine, but a large proportion of them is decomposed, whereby the glycerine and fatty acids are separated. A similar fat-decomposing function apparently exists, but in minor degree, as already described (p. In the secretion of the stomach. Bernard (no. 455, ii. P. 346) held that the cause of the emulsification was the presence of a ferment in the pancreatic secretion. Roberts, however, doubts whether this is so (no. 454, p. He thinks the liberated fatty acids of themselves are sufficient to emulsify the neutral fats.

In the digestion of proteids within the stomach it is seldom that the hydrolysis is carried further than the formation of peptone. The pancreatic pepsin or trypsin is capable of breaking up the peptone still further into a number of hydration products. Among these may be mentioned leucin, tyrosin, naphthylamine, and indol.

The pancreatic ferments are active only in an alkaline medium. The acid chyme after passing into the duodenum soon loses its acidity; it is neutralised by the alkaline secretions of the small intestine and pancreas.

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