Abstract
THIS is a small but comprehensive account of modern physiological ideas concerning the important subjects of digestion and absorption. The work of physiologists on these questions has of recent years been both laborious and fruitful. Pawlow has devised new methods of examining the secretions and the course of their action on the food-stuffs. The epoch-making work of Emil Fischer has thrown new light on their composition, especially in the case of the proteins. The doctrine that enzymes are catalytic agents has taken firm root. The importance of the chemical stimuli to secretion (secretin and other hormones) has been demonstrated by Starling and Bayliss. The sequence of events in the journey along the alimentary tube has been accurately followed by Cannon's shadow photographs. All these points, and many others, are clearly treated by Prof. Martin Fischer in the very useful little book he has published.
The Physiology of Alimentation.
By Prof. Martin H. Fischer. Pp. viii + 348. (New York: John Wiley and Sons; London: Chapman and Hall, Ltd., 1907.) Price 8s. 6d. net.
Article PDF
Rights and permissions
About this article
Cite this article
H., W. The Physiology of Alimentation . Nature 77, 26 (1907). https://doi.org/10.1038/077026a0
Issue Date:
DOI: https://doi.org/10.1038/077026a0