The digestion in the stomach produces chiefly large fragments of the original protein, called proteoses. In the pancreatic juice is a powerful enzyme called trypsin, which digests proteins, first to fragments, next smaller than proteoses, called peptones, and finally breaks these peptones into amino acids. In the intestinal juice is another enzyme called erepsin, which also forms amino acids from proteoses and peptones, thus finishing any digestion of protein left incomplete by the trypsin. Fate of the absorbed foodstuffs Carbohydrates, absorbed as glucose or other monosaccharids, are carried by the portal blood to the liver, and thence passed into the blood, to be burned in the muscles, if needed for fuel, or stored temporarily in the liver and muscles as glycogen (a polysaccharid yielding glucose) for future conversion to sugar when required as fuel. Fats, passing through the intestinal wall as fatty acids and glycerol, enter the lymph largely as fat again, and finally pass to the blood to be burned in the muscles for fuel, or to be stored as fat until needed. Proteins pass into the blood as amino acids. Those needed for building material are taken up by the cells (especially cells of the muscles) and those not required for this purpose are freed from their nitrogen (in the liver or muscles) and then burned for fuel. For a fuller discussion of the fate of the absorbed foodstuffs see Chapter IV of Sherman’s “Chemistry of Food and Nutrition.” APPENDIX _TABLE I_ Edible Organic Nutrients and Fuel Values of Foods Note 1.——Adapted from Table I, Appendix, “Chemistry of Food and Nutrition,” Sherman. See this volume for more complete list. Also Bulletin 28, Office of Experiment Stations, U. S. Department of Agriculture. Note 2.——E. P. signifies edible portion; A. P. signifies as purchased.