The bile also enters the duodenum^ and plays a promii
nent part in the processes of digestion, especially in its action
upon fats and oils, of which it is a powerful solvent.
And yet the processes of digestion are not complete.
From t\it duodenum (about 10 inches of the s/na// intestine)
Fig. 30.
The Stomach, Laid Open.
The oesophagus. e. The biliary duct.
The cardiac dilatation. /. The gall bladder.
The lesser curvature, ^. The pancreatic duct
The pylorus. i. The duodenum.
the masses of partly digested food pass into the small intes-
tine, where they are subject to the action of digestive fluids
from the digestive glands of the walls of the intestint, itself;
and it is here that the chief work of digestion and absorp-
tion is performed. In the large Intestine, the nature of di-
gestive action is putrefactive fermentation; caused by organ-
ized ferments, rather than the soluble ferments of the othsr
APPENDIX
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100 DOMESTIC SCIENCE
digestive organs, These organized ferments are forms oi
fungi, known as bacteria, bacilli, cocci, etc., introduced in
food.
Foods remain in the stomach about three hours, on an
average; about three hours in the small intestine, and about
twelve hours in the large intestine.
Time Required For Digestion.
From the foregoing, it will be seen that it is impossible
to state, with any degree of exactness, the length of time any
food-stuff requires for digestion. How long the food re-
mains in the stomach can be learned by use of the stomach
tube; and an approximate may be reached by artifical digestion.
In tests performed by the first method, the subject should be
a person in perfect health. However, the following table
will greatly assist the decision in the selection of food-stuffs
and methods of cooking for persons in ordinary health:
Period of Digestion.
Method of Cooking and No. of Hours in th»
Stomach.
Food. How Cooked. No. of Hours.
Rice, Boiled 1
Tripe, soused.
Figs feet, soused,
Trout, fresh, " 1 1-2
Soup, barley.
Eggs, fresh, whipped. Raw
Apples, sweet, mellow,
Venison steak. Broiled,
Brains, Boiled, 1 3-4
Sago,
Apples, hard, sour, Raw, 2
Barley, Boiled,
Cabbage with vinegar, Raw,
Codfish, cured, dry, Boiled,
Eggs, unwhipped, Raw,
APPENDIX
Liver, ox, fresh.
Boiled,
2
Milk.
i«
«(
Tapioca,
(1
<(
Turkey, wild,
Roasted,
2 1-4
Eggs,
((
(t
Turkey, domestic,
Boiled,
44
Milk,
Raw,
41
Beans, pod.
Boiled,
2 1-2
Cabbage, without vinegar.
Raw,
<(
Gelatin,
Boiled,
44
Hash, meat and vegetable
, Warmed,
44
Lamb, fresh,
Broiled,
41
Parsnips,
Boiled,
44
Pig, young.
Roasted,
44
Potatoes,
Baked,
4i
Sponge cake.
«(
44
Beef, with salt only.
Boiled,
2 3-4
Chickens, full grown,
Page 43
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
The bile also enters the duodenum^ and plays a promii
nent part in the processes of digestion, especially in its action
upon fats and oils, of which it is a powerful solvent.
And yet the processes of digestion are not complete.
From t\it duodenum (about 10 inches of the s/na// intestine)
Fig. 30.
The Stomach, Laid Open.
The oesophagus. e. The biliary duct.
The cardiac dilatation. /. The gall bladder.
The lesser curvature, ^. The pancreatic duct
The pylorus. i. The duodenum.
the masses of partly digested food pass into the small intes-
tine, where they are subject to the action of digestive fluids
from the digestive glands of the walls of the intestint, itself;
and it is here that the chief work of digestion and absorp-
tion is performed. In the large Intestine, the nature of di-
gestive action is putrefactive fermentation; caused by organ-
ized ferments, rather than the soluble ferments of the othsr
APPENDIX
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S
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S8
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100 DOMESTIC SCIENCE
digestive organs, These organized ferments are forms oi
fungi, known as bacteria, bacilli, cocci, etc., introduced in
food.
Foods remain in the stomach about three hours, on an
average; about three hours in the small intestine, and about
twelve hours in the large intestine.
Time Required For Digestion.
From the foregoing, it will be seen that it is impossible
to state, with any degree of exactness, the length of time any
food-stuff requires for digestion. How long the food re-
mains in the stomach can be learned by use of the stomach
tube; and an approximate may be reached by artifical digestion.
In tests performed by the first method, the subject should be
a person in perfect health. However, the following table
will greatly assist the decision in the selection of food-stuffs
and methods of cooking for persons in ordinary health:
Period of Digestion.
Method of Cooking and No. of Hours in th»
Stomach.
Food. How Cooked. No. of Hours.
Rice, Boiled 1
Tripe, soused.
Figs feet, soused,
Trout, fresh, " 1 1-2
Soup, barley.
Eggs, fresh, whipped. Raw
Apples, sweet, mellow,
Venison steak. Broiled,
Brains, Boiled, 1 3-4
Sago,
Apples, hard, sour, Raw, 2
Barley, Boiled,
Cabbage with vinegar, Raw,
Codfish, cured, dry, Boiled,
Eggs, unwhipped, Raw,
APPENDIX
Liver, ox, fresh.
Boiled,
2
Milk.
i«
«(
Tapioca,
(1
<(
Turkey, wild,
Roasted,
2 1-4
Eggs,
((
(t
Turkey, domestic,
Boiled,
44
Milk,
Raw,
41
Beans, pod.
Boiled,
2 1-2
Cabbage, without vinegar.
Raw,
<(
Gelatin,
Boiled,
44
Hash, meat and vegetable
, Warmed,
44
Lamb, fresh,
Broiled,
41
Parsnips,
Boiled,
44
Pig, young.
Roasted,
44
Potatoes,
Baked,
4i
Sponge cake.
«(
44
Beef, with salt only.
Boiled,
2 3-4
Chickens, full grown,