The preparation of the food begins in the mouth. The saliva here acts upon some of the starchy matter, and converts it into a kind of sugar, which _can_ pass through the lining membrane of the alimentary canal, and thus enter the body. The fats and albuminous matters here remain unaltered, though they are torn to pieces by the mastication effected by the teeth. In the stomach the albuminous constituents of the meat are attacked by the gastric juice and converted into peptones; and in this new condition they, too, can soak through the lining membrane of the alimentary canal, and thus can enter the body. In the stomach all action on starch is arrested; but in the intestine, through the effect of a ferment contained in the pancreatic juice, this action is resumed, and the rest of the starch is converted into absorbable sugar. Another principle contained in pancreatic juice takes effect on the albuminous matters, and converts them into absorbable peptones. The pancreatic juice also acts on the fats, converting them into an emulsion, that is to say, causing them to break up into exceedingly minute globules, like the butter globules in milk. It furthermore contains a ferment which splits up the fats into fatty acids and glycerine; and these fatty acids, with an alkaline carbonate contained in small quantities in pancreatic juice, form soluble soaps, which further aid in emulsifying fats. The bile also aids in emulsifying fats. The effect, then, of the various digestive fluids upon the food is to convert the starch, albuminous material, and fat into sugar, peptones, glycerine, and soap, and thus render them capable of passing through the lining membrane of the canal into the body. The materials thus absorbed are either taken up into the blood-stream or pass into a separate system of vessels called lacteals. All the blood which comes away from the alimentary canal passes into the liver, and there undergoes a good deal of elaboration in that great chemical laboratory of the body. The fluid in the lacteals passes through lymphatic glands, in which it too undergoes some elaboration before it passes into the blood-stream by a large vessel or duct. Thus the blood, which we have seen to be enriched with oxygen in the lungs, is also enriched with prepared nutritive material through the processes of digestion and absorption in the alimentary organs and elaboration in the liver and lymphatic glands.