A treatise on the digestion of food / by G. Fordyce, M. D. F. R. S. fellow of the Royal College of Physicians, and reader on the practice of physic, in London.

  • Fordyce, George, 1736-1802.
Date:
1791
Catalogue details

Licence: Public Domain Mark

Credit: A treatise on the digestion of food / by G. Fordyce, M. D. F. R. S. fellow of the Royal College of Physicians, and reader on the practice of physic, in London. Source: Wellcome Collection.

Provider: This material has been provided by University of Bristol Library. The original may be consulted at University of Bristol Library.

    222/228 (page 204)
    be mixed with other fubftances, was in itfelf always the fame in all its properties, and that this matter was by a new operation induced by the action of the duodenum, and the fluids it met with there, to have its elements again difunited, and reunited fo as to form the three effential parts of the chyle, which, therefore, could not be influenced in the fmallefl degree by the food, and that thefe three effential parts of the chyle were always the lame, and therefore when con- verted into the blood, the blood a fortiori could not be in the fmalleft degree in- fluenced by the food. And moreover, that provided a fufficient quantity of food was employed, and the organs of digeflion were fufficiently powerful in their action, and the fluids applied were properly added, a fufficient quantity of blood would be formed, afid that too large a quantity of food did not produce too large a quantity of blood. FINIS,