Curiosities of Medical ExperienceMillingen, J. G. (John Gideon)
Philosophy
Curiosities of Medical Experience
Millingen, J. G. (John Gideon)
Medicine
This juice was found, upon experiment, to be endowed, not only with the
antiseptic power of preserving the contents of the stomach from
putrefaction, but with the property of being a most powerful solvent.
Pieces of the toughest meats and bone have been enclosed in perforated
metallic tubes, and thrust down the stomach of carnivorous birds, and in
the space of about twenty-four hours the meats were found to be
diminished, or, in other words, digested to three-fourths of their bulk,
while the bones had totally disappeared. Dr. Stevens had recourse to a
similar experiment on the human stomach, by means of a perforated ivory
ball, and with the same result. The gastric juice of the dog dissolves
ivory; and that of a hen has dissolved an onyx, and diminished a golden
coin. Not long since, upon examining the stomach and intestines of a man
who died in a public-house, he was found to have been a _polyphagous_
animal, since several clasp-knives that he had swallowed were discovered
with their blades blunted and their handles consumed. Since these
experiments, however, Dr. Montegre of Paris, who was gifted with the
faculty of discharging the contents of his stomach at will, has fully
proved that this gastric juice, when not in an acid state, is subject to
putrefaction when submitted to external animal heat; that this corruption
did not occur when an acid prevailed, and saliva intermixed with vinegar
was equally free from a similar decomposition. He moreover asserts, that
he had recourse to numerous experiments to digest food artificially in
this supposed solvent, but without obtaining results similar to those
advanced by Spallanzani; and, finally, he found little or no difference
between the gastric juice and saliva. This acid, which generally exists in
the gastric juice, has been ascertained by Dr. Prout to be the muriatic,
both free and in combination with alkalis: while Tiedemann and Gmelin
maintain that, in its natural state, no acid is to be met with; but that,
when food is commingled, an acid which they consider the acetic acid is
produced in considerable quantity.[17]
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