AbstractsBiology & Animal Science

A proper analysis of the function of the stomach in alimentation involves not only those factors which produce chemical and mechanical changes in the foods during its stay in the gastric cavity; but also, the extent to which the products of digestion are absorbed. This paper confines itself to an investigation of the absorption of fats by the stomach. Especial attention has been given to those fats naturally occurring in the emulsified form; although some non-emulsified fats, neutral oil and neutral fat, were also tested.