Litchfield enquirer., 1854-02-02

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 FpA TnE OFFICE pRRENDs.
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 sComposilion and canveyance of drink. ,. Composition and office of the saliva. E. X ( dCdmphsision and office of the snsitic juices 1siss Composition and office sf fpaRcseadciuices
 Composition and office If lhe bile, 4.,n,s
 Courses of the chyme. chyls. Ac. ,1
 3 Office ofb.ood as casrier.
 l, ., It's course.
 Elimination of dead matter. eA
 { Mucus, and other fluid products of the body.
 Diseases. 8g.sYg as.t.....- A4x Animalcules.
 H Waer ,yorther considered as car
 rier of gases. 's \ '-
 l T., puriica,ion. s s
 2 In contamination. f e6 & H 3 in decomposition. ss ms se !. f.l
 w. Wa:cr is also true to it's office as carrier in the animal world. n
 I. It conveys its spermatozoids from the glands in which they are secreied. to the oval. inasmach as they could not by the same means and O gans be carried if | ey were not scmi-finid. It is also in d.sp. n ib!e in all the operations of repro duction.
 2. All portions of the animal body are serreted from the blood as it passes along the tissues. hence, we find that blond is wa.er. holding in solution the consiitu- enls of the body. The qnan;ity of the water has been variously estimated. but it is probably between 76O and 800 in 1000 parts of the blo d. Fib,ine and albumen are the principal ingredients ol tile blood, and These contain oxygen. ny. drogen. carbon, nitrogen. sulphur, phos pho,ns and the earth of bones. {. v.
 Fat, cxiraciive matter, alkaline salts, earthly salts. iron and copper.s are also found tn the bl.,od. We shall have oc> casion to notice the anatomy of the blood vessels without considering them separ- ately. In order tosce what water carries to, and f,om the blood. let us examine ll,e constitution of the blood, food. d,iok and modifying juices.
 Portions of all food, and nearly the whole of every variety of drink. consist of water. Food sub erves two purpo- ses. ls.. it renews the tissues when it is in the fo.m Of vegetable fibrine. cas- cine and albumpn. and of animal fi''sh and blood 2d, it supports respiration, when in the form of starch. gum, sugar. pee inc aud spirits. When in the first form. food always contains oxygen. hy- diogen, ca, bon and nitrogen wien in the second. it con aims oxygen. hydrogen and carbon. ss & .l8eI elaRE9
 The natriment of carnivorous animals is the 6esh and blood of gramnivoroas animals. heEce vegetables wese the o,i> ginal source of all foud, and when this flesh and blood is changed into the tis- snes of c1rni2ora 1t issonly . new ar ,apgeEent. bnt not n new creation. Food when introduced into the mouth and intf the stomach. is often carried and alway' assisted in iis mosion by water. 3h 5 We'll wa.er and rain water. as ha' ; been shown, contain various matters it solution; tea and coffee. are dissolved by water, and alcoholic drinks and vegeta' blr juices contain water in ya,iable pro portions.
 Same wines and beers contain gases ai well as many snlid substances in solution Of all these dissolved substances uatei is carrier in the snimal body. ( The food is neE in the mouth by saliva, which with it enters tie stomach in the form. of bubbles. The bubbles carry air. Of which the nitrogen and car. bon are expelled by the lungs and skin and the oxygen used in digestion.
 One thousand parts Of saliva coniair about 0SS pats of water and minute DOT lions of soda. fat. albumeu. mucas ana inorganic matter. thence ox. hy. carh. ant ni are alro found. sss The food. drink. and saliva are nov carried by ihe water (i e. rendered sol and transportablv) through the sesopha gus to the stomach. Here they are me by the gastric juice. ( aClear gastric jnise contains 2 sub stance in . state of transformation by th' coniaci of which wish those coastituenl of food which by themselves are ipsOlu | ble in water, the latter acquire u viFtu of d new grouping of il,eir atSms ih' property Of dissoIving in that daid X Some chemists are said to have found Ire 1 D cl. and acciic acids, while others den.