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482 DIGESTION.
the researches of E. Zunz,1
London 2
and his co-workers. London,
Polowzowa and Sagelmann have observed that all the foodstuffs do
not leave the stomach with the same rapidity, indeed, by feeding with
bread (Polowzowa), the carbohydrates leave more quickly than the
protein, and with a mixture of gliadin and beef-fat (Sagelmann) the
protein left the stomach more quickly than the fat. This is in accord
with the recent observations of London and Sivr^ which show that the
fats remain longest in the stomach, the starches the shortest and meat
takes a middle position.3
According to these authors the stomach has
a sort of " selective capacity," but this is strongly disputed by Schetjn-
ert and Grimmer.4
Nevertheless the researches of Cannon 5
on cats,
making use of another method, have shown that this is true. After
preliminary hunger the animals received different food, such as meat,
fat, and carbohydrate mixed with bismuth subnitrate and then with
the aid of the Rontgen rays the time was noted when the food passed
into the intestine. The carbohydrate leaves the stomach first, the
proteins next, and the fats last. If the carbohydrate is given before
the protein food, then it leaves the stomach with ordinary rapidity;
while if protein food and then carbohydrate is given the passage of the
carbohydrate is retarded. A mixture of protein food and carbohydrates
leaves the stomach more slowly than carbohydrates alone, but faster
than protein food alone. The fat, which remains in the stomach for a
long time and leaves the stomach only in amounts which are absorbed
or removed from the duodenum, retards the passage of the protein foods
as well as the carbohydrates. Tangl and Erdelyi 6
have found in
regard to the different kinds of fat, that a fat leaves the stomach the slower
according to the he:
ght of its melting-point. According to London and
Schwarz,7
with mixed protein feeding, the digestion in the stomach
is regulated by that kind of protein, which, when alone, is removed from
the stomach the slowest.
The reason why different foodstuffs leave the stomach with unequal rapidity
is explained by Cannon by the above-mentioned action of the hydrochloric acid
1
E. Zunz, Hofrr.eister’s Beitrage, 3; Annal de la soc. roy. des scienc. med. Bruxelles
12, 13, and Memoires publ. par l’Acad. roy. Belg., 1906, 1907, and 1908. Intern.
Beitr. zu. Path. u. Ther. der Ernahrungsstorungen 2; Bull, de l’Acad. roy. de med.
de Belgique, 24 (1910).
1
The numerous works of London and co-workers will be found in Zeitschr. f.
physiol. Chem., 45-53, 55-58, 60-74.
1
London with Polowzowa, Zeitschr. f. physiol. Chem., 49, with Sagelmann, ibid.,
62; London and SivTe, ibid. 60 (1909).
4
Scheunert, Zeitschr. f. physiol. Chem., 51; Grimmer, Bioch. Zeitschr., 3.
6 Amer. Journ. of Physiol., 12 and 20; Amer. Journ. Med. Sciences, 138, 504 (1909).
•Bioch. Zeitschr. 34, 94 (1911).
T
Zeitschr. f. physiol. Chem. 68, (1910).
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