The Body at Work: A Treatise on the Principles of PhysiologyHill, Alex
Science
The Body at Work: A Treatise on the Principles of Physiology
Hill, Alex
Physiology
Some physiologists incline to the view that non-living substances must
enter into the bioplasm before they undergo metabolism. They consider
that the molecules of the non-living substance must at the time when
they undergo a chemical change be physically and chemically a part of
the living substance. Others take the opposite view: that the living
substance does not undergo change, but brings about changes in the
non-living substance which is in contact with it, enclosed within its
meshes. This is a problem which is not likely to be solved, nor is
its solution of great importance in relation to the question which we
are discussing. Whichever of the two views be justified, we have to
distinguish between the bioplasm of the cell—the machine—and its raw
materials and manufactured products. The question to which we want an
answer is the following: Must the bioplasm undergo change? There seems
to be no reason in the nature of things why it should. It is not, as we
have already pointed out, subject to wear and tear. A perfect machine
would in the absence of friction, which rubs down its steel and brass,
continue to turn out its products so long as it was supplied with raw
materials and the energy needed to manufacture them. We could imagine
the bioplasm as indestructible, receiving energy from a portion of the
foods, and expending this energy in the production of chemical change
in the remainder. We could imagine that when once the tissues had
attained their full growth they would require no more protein for their
own nutrition; they would be occupied in producing heat and motion from
the non-nitrogenous foods. But observation shows clearly that this is
not the case. The force which energizes the bioplasm, enabling it to
evoke metabolism in non-living substance, is obtained at the cost of
its own destruction. The bioplasm wastes unless constantly supplied
with proteid food.
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