Human Physiology, Especially Adapted for Dental Students
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In our eReader you can find the full English version of the book. Read Human Physiology, Especially Adapted for Dental Students Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Human Physiology, Especially Adapted for Dental Students
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Metabolism of Fats. — Fats are absorbed hy the lacteals and discharged into the blood of the left subclavian vein through the thoracic duct. They are carried to various parts of the body and gain entry into the cells, in the protoplasm of which they become deposited. This process occurs extensively in the sub- cutaneous connective tissues, between the muscles, and retroperi- toneally around the kidney (the suet). The fat which is thus deposited possesses more or less the same qualities as the f...at of the food. Thus, when the only fat taken over a long period of time is one with a very low melting-point, such as oil, the fat deposited in the tissues is likely to be oily in character, whereas it is stiff after feeding with a high melting-point fat, such as mutton fat. This similarity between the tissue fat and that' of the food becomes very striking when the animal has been sub- jected to a preliminary period of starvation and then fed for some weeks with a large excess of the particular fat and as little carbohydrate and protein as possible.
What to read after Human Physiology, Especially Adapted for Dental Students?
You can find similar books in the "Read Also" column, or choose other free books by Pearce, R. G. (Roy Gentry), 1884- to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Metabolism of Fats. — Fats are absorbed hy the lacteals and discharged into the blood of the left subclavian vein through the thoracic duct. They are carried to various parts of the body and gain entry into the cells, in the protoplasm of which they become deposited. This process occurs extensively in the sub- cutaneous connective tissues, between the muscles, and retroperi- toneally around the kidney (the suet). The fat which is thus deposited possesses more or less the same qualities as the f...at of the food. Thus, when the only fat taken over a long period of time is one with a very low melting-point, such as oil, the fat deposited in the tissues is likely to be oily in character, whereas it is stiff after feeding with a high melting-point fat, such as mutton fat. This similarity between the tissue fat and that' of the food becomes very striking when the animal has been sub- jected to a preliminary period of starvation and then fed for some weeks with a large excess of the particular fat and as little carbohydrate and protein as possible.
What to read after Human Physiology, Especially Adapted for Dental Students?
You can find similar books in the "Read Also" column, or choose other free books by Pearce, R. G. (Roy Gentry), 1884- to read onlineMoreLess
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