The Bridgeport evening farmer., 1913-09-09

l
 a hinge-joint
 The Lower Extremity consists of the i largest and longest bone in the body, | called the femur, or thigh bone. This bone, like the upper bone of the arm,
 also has @ smooth, rounded head
 which is set in g. deep socket in te l hip bone, which. forms the hip joint. l This joint is also liable to dislocation, 1 but on account of it's much deeper | socket is not so easily or frequently | d1s1ocated as the shoulder joint The | two bones of the lower leg are known | as the tibia or shin bone, and f1bula. l At the junction of the bones of the | upper and lower leg, joint is form l ed called the knee joint. Over the knee joint is placed a small, rounded | bone, known as the knee pan, or the l knee cap- As in the wrist and hand, l so in the lower extremity, there are a
 number Of small bones joined together
 which form the ankle and foot.
 | Muscles are the flesh or meat of i the body. The muscles of the human body correspond to the meat or flesh
 of animals, and when we buy meat in l the butchers shop we are getting the
 muscles of the animals.
 Muscles act by the contraction and | relaxation of their flores. By this | process the muscle is shortened or | heightened; thus, as in the arm, 1 bringing the two bones nearer to one 1 another, or carrying them further away from each other. An example
 of muscular action may be best i1- | 1ustrated by the biceps muscle in the
 arm. This is the proominent muscle | in the upper arm which is noticed
 when the arm is tightly fexed. One | end of this muscle is attached to the shoulder, and the other to one of the 1 bones of the forearm When the
 flores of this muscle contract or short | en, it draws the arm and hand up 1 ward. When the fibrestrelax or length en, it permits the arm too be extended | in a straight line.
 There are two kinds of muscles, vol | untary and involuntary. Muscles
 which are moved entirely by the inf1u- | ence of the will are known as volpn- tary muscles, and a good example of this kind of muscles is the bicept, l which we have already mentioned. | Muscles over which the will power 1 has absolutely no control are known
 as involuntary muscles. They act en- tirely without our knowledge or with out our being able to influence their l action in. any way The best exam | pie of an involuntary muscle is the heart itself, which is one large mass 1 of muscular tissue that constantly | beats day by day, hour by hour, with | out our knowledge, or without our be-
 ing able to influence it in the least by 1 our will.
 i Internal Organs.
 Under this head will be briefly de- 1 scribed the alimentary canal, which
 is made up of the oesophagus, ston- | ach, small and large intestines; the
 liver and the kidneys. The alinQ enta.ry l canal is a long irregu1ar-shaped tube,
 varying from twenty to thirty feet in | length. The first portion of the ali
 mentary tube is known as the oesa- phagus or gullet, and extends from the
 back of the mouth to the opening in i to the stomach. It acts as a, sort of passageway for the food from the mouth to the stomach.
 The second portion of the canal is
 the stomach, and the largest portion 1 of the canal. The stomach is in the
 shape of a conical sack situated in the
 upper part of the abdominal cavity 1 below the lungs and heart, and sepa-
 rated from them by a flat muscle | known the diaphragm. The en- i trance to the stomach is at the left side, while it's outlet, where the food passes from the stomach into the in
 testines, is located at the right side | The size of the stomach varies accord
 ing to whether it is empty or full of l food. When empty it is partly col | lapsed; when moderately full it Is | about twelve inches long and four | inches in diameter, and holds on an
 average about four pints. The func- | tions of the stomach are partly those | of a reservoir in which the food and | drink are stored previous to digestion | and absorption. The gastric juice, | which is secreted by the small glands
 in the walls of the stomach, acts upon | the food and partially digests it. Some | of, the fluid and food is assimilated | here by the blood vessels in the walls l of the stomach. As soon as food en- | ters the stomach, the numerous mus | c1es in the walls of the stomach be- | gin to act and the food is thorough | ly churned and mixed with the gas l frio i17ia nf he Cfn oh 1 cess continues from one to two hours, | i after eating; and after the food is | thoroughly mixed and the digestion in | | the stomach is completed, then the l food is passed from the stomach into 1 | the small intestine, where the diges- |
 tive process is still further carried on 1
 The small intestine or bowel is a | i continuation of the a1imentary canal i | extending from the stomach to the 1 large intestine. It is about one inch | in diameter and twenty feet long. and lies coiled up in the abdomen. In l the walls of the 1ntestfnes, we'll as i in the stomach, are numerous glands. | l These glands secrete the digestive 1 fluid known as the intestinal juice. | | There are two important glands which i pour their secretions into the small 1 intestine; these glands are the liver | and pancreas, or sweetbread. Both | of these glands secrete juices which are of the utmost importance in the proper d1SeSt1On or IOOd Ine 1ood after passing from the stomach into | the small intestine is kept in motion | by the action of the muscles in the | walls of the intestines. The food is l | thoroughly mixed with the intestinal 1 juice, the bile from the liver, and the pancreatic juice from the pancreas, l 1 and thus the process of digestion is l carried on until the food has been l thoroughly digested.
 After the food is completely digest | ed it is assimiIated or absorbed by | very minute blood vessels which are situated all through the walls of the | intestines, and after being taken up |