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PUTREFACTION IN THE INTESTINE. 513
increase in intensity toward the lower part, and decrease in the large
intestine because of the consumption of fermentable material and by
the removal of water by absorption. Fermentation processes, but only
very slight putrefaction, occur in the small intestine of man. Mac-
fadyen, M. Nencki, and N. Seeber * have investigated a case of
human anus praeternaturlis, in which the fistula occurred at the lower
end of the ileum, and they were able to investigate the contents of the
intestine after it had been exposed to the action of the mucous mem-
brane of the entire small intestine. The mass was yellow or yellowish-
brown, due to bilirubin, and had an acid reaction which, on a mixed
but principally animal diet, calculated as acetic acid, amounted to 1 p. m.
The contents were nearly odorless, having an empyreumatic odor recall-
ing that of volatile fatty acids, and infrequently had a putrid odor
resembling that of indol. The essential acid present was acetic acid,
accompanied by fermentation and paralactic acid, volatile fatty acids,
succinic acid, and bile-acids. Coagulable proteins, peptone, mucin,
dextrin, sugar, and alcohol were present. Leucine and tyrosine could
not be detected.
According to the above-mentioned investigators, the proteins are
only to a very slight extent, if at all, decomposed by the microbes in
the small intestine of man. The organisms present in the small intestine
preferably decompose the carbohydrates, forming ethyl alcohol and the
above-mentioned organic acids.
Further investigations of Jakowsky and of Ad. Schmidt 2
lead to
the same result, namely, that in man the putrefaction of the proteins
takes place chiefly in the large intestine, and the conditions are the
same in carnivora. In these latter it has been possible to follow the
intestinal digestion by investigating the contents of the various parts
of the intestine as well as by forming fistulas along the intestine. Again
Pawlow and his pupils, especially London 3
and his collaborators, have
essentially advanced our knowledge on this subject.
In regard to the digestion of protein, it has been found that after
feeding meat, bread, or certain protein bodies, the digestion in the
stomach and small intestine is so complete that on the passage of the
contents into the caecum all the protein is digested and absorbed.
Unboiled white of egg is an exception and is digested with difficulty.
In experiments with unboiled white of egg, London and Suleima reob-
1
Arch. f. exp. Path. u. Pharm., 28.
2
Jakowsky, Arch, des scienc. biol. de St. Petersbourg, 1; Ad. Schmidt, Arch. f.
Verdauunskr., 4.
’ The works of London and collaborators cannot be cited in detail, but may be
found in Zeitschr. f. physiol. Chem., 46-57.
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