the la! for gels convened into sugar, CJalivn in
sightly alkaline and salivary digestion can lake piece
only in an alkaline radi

Frovri i:he mouth the food goes to the; stomach.
Here again/ it is subjected to the chemical action of
the gastric juice secreted by the glands lining the
inner walls ci the stomach; and the physical action
of churning brought about by the waves cf contrac-
tion beginning high up in the body of the stomach
and travelling towards the pyioric end (the narrower
part of the stomach). In the stomach the salivary
digestion; initiated in the mouth continues for some
time till the hydrochloric acid in gastric juice
permeates the food and brings it to an end.
Gastric juice contains, besides hydrochloric
acid, two ferments or enzymes, pepsin and rennin
and some micro-organisms. The digestive action of
this juice is much more powerful and wider in its
range. Pepsin digests protein/ the necessary
acidity for this chemical reaction being provided by
hydrochloric acid. Rennin brings about the curdling
of milk. [The commercial nennet used for preparing
junket from milk is extracted from the stomach
of a calf.]" The micro-organism split up carbo-
hydrates into gas and organic acids like lactic acid.
The last mentioned action does not take place when
there is too much acid.
The liquified and partly digested food is
expelled in small Quantities at a time from the
stomach into the duodenum. Hence, if we eat in
excess, it is the stomach 'alone which suffers. The
trouble spreads to the duodenum and intestines
only if there is persistent over-eating. This is indeed
a blessing for which we should be thankful to
Nature. If there ,1s trouble clue to overburdening