three ferments, amylopsin for the digestion of starch, trypsin for the digestion of proteins, and steapsin for the digestion of fats. By it, as by the saliva, starch is turned into sugar or maltose, in which form it is absorbed, while proteins are converted into peptones, as they are in the stomach. Since, however, fats are acted on nowhere else, the chief function of the pancreatic juice may be considered to be the digestion of fats. Having broken through their albuminous envelope, it divides them into glycerine and fatty acids and then emulsifies them with the assistance of the bile.
The food also comes in contact with the succus entericus, a juice secreted by the glands of Lieberkühn in the small intestine, whose chief action is the conversion of sugar into glucose.
Absorption.—As the food is absorbed from the intestine it is liquid and entirely digested and is known as chyle. Practically all absorption takes place from the small intestine, though there is a little in the large intestine. It takes place in two ways: 1. through the portal vessels and 2. through the lacteals, which are the lymphatic vessels of the small intestine. Fats are absorbed practically entirely by the lacteals. They enter the cells covering the villi, travel thence to the lymph spaces, and so into the lacteal or main lymph channel, whence they are carried to the thoracic duct and the general circulation. From the blood they are absorbed as fat and stored up as adipose or fatty tissue, which is found throughout the body in connective tissue about the organs. Organic salts and water are for the most part absorbed by the portal system, which they reach through the capillaries of the villi and through which they go to the liver. Starches, in the form of sugar, pass between the cells of the villi into the lymph spaces, from which they are taken up by the capillaries. On the way to the liver maltose becomes dextrose. Proteins, in the form of peptones, pass through the layer of epithelial cells to the lymph spaces and then to the
