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ABSORPTION OF CARBOHYDRATES. 533
•
believes that when homogeneous starch solutions are injected intra-
venously or subcutaneously, the starch is taken up by the organs, namely
the spleen, liver and lungs, and is utilized as the starch can be changed
into glycogen. A part of the carbohydrates is destroyed by fermenta-
tion in the intestine, with the formation of lactic and acetic acids and
other bodies.
The different varieties of sugars arc absorbed with varying degrees
of rapidity, but as a general thing absorption occurs very quickly. This
absorption takes place more quickly in the upper part of the intestine
than in the lower part (Rohmann, Lannois and Lepine, Rohmann
and Nagano 1
). It is generally admitted that the simpler sugars are
more quickly absorbed than the disaccharides, while the reports as to
the absorption of the disaccharides differ somewhat (Hedon, Alber-
toni, Waymouth Reid, Rohmann and Nagano). There seems to be
no doubt that lactose is absorbed more slowly than the two other disac-
charides. According to the extensive experiments of Rohmann and
Nagano, saccharose is absorbed more quickly than maltose. Nagano 2
contends that the pentoses are absorbed more slowly than hexoses.
On the introduction of starch even in very considerable quantities
into the intestinal tract no glucose passes into the urine, a condition
which probably depends in this case upon the absorption and assimila-
tion and the slow saccharification taking place simultaneously. If,
on the contrary, large quantities of sugar are introduced at one time,
then an elimination of sugar by the urine takes place, and this elimina-
tion of sugar is called alimentary glycosuria. In these cases the assimila-
tion of the sugar and the absorption do not take place together.
That quantity of sugar to which we must raise the ingested sub-
stance in order to produce an alimentary glycosuria gives, according
to Hofmeister,3 the assimilation limit for that same sugar. This limit-
is different for various kinds of sugar; and it also varies for the same
sugar not only in different animals, but also in different members of the
same species, as also in the same individual under varying circum-
stances. In general it can be said that in regard to the ordinary varie-
ties of sugar, such as glucose, fructose, galactose, saccharose, maltose,
and lactose, the assimilation limit is highest for glucose and lowest for
lactose. It must be admitted that with an overabundant quantity of
sugars in the intestinal tract the disaccharides do not have sufficient
time for their complete inversion, and this has been directly shown by
’Lannois and Lupine, Arch, de physiol. (3), 1; Rohmann, Pfluger’s Arch., 41; see
also footnote 3, p. 532.
2
In regard to the literature on the absorption of sugars, see footnote 3, p. 532.
1
Arch. f. exp. Path. u. Pharm., 25 and 26.
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