547. From the whole it appears that by the combination of carbon and oxygen provision is made for the production of the greatest quantity of caloric that can at any time be required for the wants of the system; that when a decreased evolution of heat is necessary a smaller quantity of carbon and oxygen is brought into union, and that when, from exposure to intense degrees of heat, it is requisite for the maintenance of the temperature of the body at its own standard, that it should actually generate cold, it accomplishes this object by the evaporation of water. CHAPTER X. OF THE FUNCTION OF DIGESTION. Process of Assimilation in the plant; in the animal—Digestive apparatus in the lower classes of animals; in the higher classes; in man—Digestive processes—Prehension, Mastication, Insalivation, Deglutition, Chymification, Chylification, Absorption, Fecation—Structure and action of the organs by which these operations are performed—Ultimate results—Powers by which those results are accomplished—Two kinds of digestion, a lower and a higher; the former preparatory to the latter. 548. Digestion is the function by which the aliment is converted into nutriment. No food can nourish until it be converted into a fluid analogous in chemical composition to that of the body by which it is assimilated. The conversion of the crude aliment into such a fluid is effected by a vital power peculiar to living beings, by which they subvert the constitution of other organized bodies, and cause them to assume their own. They accomplish this change by the agency of certain secretions which they elaborate in their own organs, and which they add to the substances they receive as aliment. By the action of these secretions, the chemical composition of the aliment is brought into a close affinity to that of the body which it nourishes. 549. This change in the chemical composition of the aliment, by means of fluids secreted by the living bodies which receive it, is manifest in the plant as well as in the animal. The sap, as it issues from the root, is a colourless and limpid fluid; it has a specific gravity a little greater than that of water; it has a sweetish taste; it contains an acid which is sometimes free, and is either the carbonic or the acetic; but more commonly it is combined with lime or potass. To this crude sap, in this the first stage of its formation, vegetable secretions, sugar and mucus, assimilative substances, are superadded, probably by the fibres of the root.