In the Stomach. — In the stomach the food is mixed with the gastric juice secreted from the walls of the stomach. This juice contains the ferment rennin, which curdles milk, and pepsin, which partially dissolves proteins. The stom- (62) DIGESTION AND ITS RELATION TO COOKERY 63 ach by muscular movement churns the food and makes it like moderately thick soup, and gradually passes it into the small intestine. In the Intestines. — In the small intestine digestion goes on most extensively. Here the bile from the liver, the pancreatic juice from the pancreas, and the intestinal juice from the walls of the intestine pour in and are mixed with the food. Starch is changed to simple sugars, proteins are changed to simpler substances, and fats are emulsified. Here also by far the largest part of the food is absorbed into the blood and lymphatics. In the large intestine the processes of digestion and absorption continue at a slower rate, until all digestible food substances are absorbed. The indigestible matter is finally eliminated from the body. Relation of Cookery to Digestion. — In the proper diges- tion and nutrition of the body, one thing depends upon another. Food cannot be digested without the aid of gen- erous quantities of the digestive juice; and when there is no flow of the digestive juices, there is no appetite. Some things which influence appetite and digestion are: — 1. Foods vary greatly in ease of digestion, due to dif- ferences in composition and structure. It is important to know these differences. 2. Foods differ also in their effects on the body. Some kinds are needed for their tonic effects, some for their laxa- tive properties, and so on. It is essential to have variety and balance in the diet. 3. The method of cooking may be favorable or un- favorable to digestion. Some foods should not be cooked ; others, only in certain ways. It is important to know the effects of cooking on food. G4 DOMESTIC SCIENCE 1 1 > "1 II .a t. c D, a < II 5^ 1 c 4) c U 1 -rj 1 CO CO •Sill -s-ils^^ -^1 iipiUiii .11 1 1 'I 1 c« Is CTj - 2 a rt c 03 B 1 > "2 c 4- Pi 1 (2i .S • '. 1 c .5 s b S < H c/2 -4 fvi r/^ 'cS'm c o 1 1 1 'oJ' 13 6 11! rt S.£f ~ 3 1 i 1 1 5 ^ 1 o CO *§ t: > "1 CO n 1 1 0 11^ 1 .C 0 li E.5§ to 1 "3 DIGESTION AND ITS RELATION TO COOKERY 65 i > S Second to small intestine in amount of ab- sorption Undigested matter eliminated Some cellulose dissolved Protein putre- fied Carbohydrates decomposed Splitting and dissolving pro- cesses continue Bacterial action continues if g'SS All that remains undigested !1 11 Ferments from small intestine continue to act Bacteria (in upper part) a c OjO si rt ^E CO JS ■ <J u r- 6 P3 — £>*; CJ ..■^03 2 5:2 "^ >.i2 5^^GES-a O O o -k-> o S •» (u 4) a; a; flj o a I ^ 66 DOMESTIC SCIENCE 4. Pleasing flavors stimulate the flow of gastric juice and create appetite. Knowledge of the use of soups, extractives, and seasonings, and how to retain natural flavors is useful. 5. Even the sight of food may influence the appetite for it. It is of value to know how to serve food properly.

AI-modernized reading of the original text

In the Stomach. — In the stomach the food is mixed with the gastric juice secreted from the walls of the stomach. This juice contains the ferment rennin, which curdles milk, and pepsin, which partially dissolves proteins. The stom- (62) DIGESTION AND ITS RELATION TO COOKERY 63 ach by muscular movement churns the food and makes it like moderately thick soup, and gradually passes it into the small intestine. In the Intestines. — In the small intestine digestion goes on most extensively. Here the bile from the liver, the pancreatic juice from the pancreas, and the intestinal juice from the walls of the intestine pour in and are mixed with the food. Starch is changed to simple sugars, proteins are changed to simpler substances, and fats are emulsified. Here also by far the largest part of the food is absorbed into the blood and lymphatics. In the large intestine the processes of digestion and absorption continue at a slower rate, until all digestible food substances are absorbed. The indigestible matter is finally eliminated from the body. Relation of Cookery to Digestion. — In the proper digestion and nutrition of the body, one thing depends upon another. Food cannot be digested without the aid of generous quantities of the digestive juice; and when there is no flow of the digestive juices, there is no appetite. some things which influence appetite and digestion are:— 1. Foods vary greatly in ease of digestion, due to differences in composition and structure. It is important to know these differences. 2. Foods differ also in their effects on the body. Some kinds are needed for their tonic effects, some for their laxative properties, and so on. It is essential to have variety and balance in the diet. 3. The method of cooking may be favorable or unfavorable to digestion. Some foods should not be cooked ; others, only in certain ways. It is important to know the effects of cooking on food. G4 > "1 .a t. D, a < 5^ 4) U 1 -rj 1 CO CO •Sill -s-ils^^ -^1 iipiUiii .11 'I c« Is CTj - a rt c B > "2 Pi (2i .S • '. 1 c .5 s b S < H c/2 -4 fvi r/^ 'cS'm o 'oJ' 11! rt S.£f ~ 1 i 1 1 5 ^ o CO *§ t: > "1 CO n 11^ .C E.5§ to "3 DIGESTION AND ITS RELATION TO COOKERY > S Second to small intestine in amount of absorption Undigested matter eliminated Some cellulose dissolved Protein putrefied Carbohydrates decomposed Splitting and dissolving processes continue Bacterial action continues if g'SS All that remains undigested !1 Ferments from small intestine continue to act Bacteria (in upper part) a OjO si rt ^E CO JS ■ <J u r- 6 P3 — £>*; CJ ..■^03 2 5:2 "^ >.i2 5^^GES-a O O o -k-> o S •» (u 4) a; a; flj o a I ^ 4. Pleasing flavors stimulate the flow of gastric juice and create appetite. Knowledge of the use of soups, extractives, and seasonings, and how to retain natural flavors is useful. 5. Even the sight of food may influence the appetite for it. It is of value to know how to serve food properly.

Domestic science, principles and application