164. What is the bile? Describe the liver. What is its weight? Its construction? Ans. It consists of a mass of polyhedral cells only 1/100 to 1/2000 of an inch in diameter, filling a mesh of capillaries. The capillaries carry the blood to and fro, and the cells secrete the bile. What is the cyst? What does the liver secrete from the blood besides the bile? Is the bile necessary to life? Illustrate. What is its use?
165. What is the pancreatic juice? Its organic principle? Its use? Appearance of the food when it leaves the duodenum? Describe the small intestine. What is absorption? In what two ways is the food absorbed?
166. Where does the process commence? How long does it last? Describe the lacteals. Of what general system do they form a part? What do the veins absorb? Where do they carry the food? How is it modified?
167. What is glycogen? Describe the complexity of the process of digestion. What length of time is required for digestion in the stomach?
168. May not food which requires little time in the stomach need more in the other organs, and vice versa? Tell the story of Alexis St. Martin. What time was required to digest an ordinary meal? Apples? Eggs, raw and cooked? Roast beef? Pork? Which is the king of the meats? What is the nutritive value of mutton? Lamb? How should it be cooked? Objection to pork? What is the trichina?
169. Should ham ever be eaten raw? Value of fish? Oysters? Milk? Cheese? Eggs? Bread? Brown bread? Are warm biscuit and bread healthful? Nutritive value of corn?
170. Of the potato? Of ripe fruits? Of coffee? To what is its stimulating property due? Its influence on the system? When should it be discarded? Should children use any stimulants?
171. Effects of tea? Influence of strong tea? What is the active principle of tea? Nutritive value of chocolate? What is its active principle? Story of Linnæus? How should tea be made? What is the effect of cooking food? What precaution in boiling meat? In roasting? Object of this high temperature? What precaution in making soup? Why is frying an unhealthful mode of cooking?
172. State the five evil results of rapid eating. What disease grows out of it? If one is compelled to eat a meal rapidly, as at a railroad station, what should he take? Why? Why does a child need more food proportionately than an old person? State the relation of waste to repair in youth, in middle, and in old age. What kind and quantity of food does a sedentary occupation require? What caution should students who have been accustomed to manual labor observe? Must a student starve himself?
173. Is there not danger of overeating? Would not an occasional abstinence from a meal be beneficial? Do not most people eat more than is for their good? How should the season regulate our diet? The climate? Illustrate. What does a natural appetite indicate? How are we to judge between a natural and an artificial longing? What does the craving of childhood for sugar indicate? [Footnote: It does not follow from this, however, that the free use of sugar in its separate form is desirable. The ordinary articles of vegetable food contain sugar (or starch, which in the body is converted into sugar), in large proportion; and there is good reason to believe that in its naturally combined form it is both more easily digested, and more available for the purposes of nutrition, than when crystallized. The ordinary sugar of commerce, moreover, derived from the sugar cane, is not capable of being directly applied to physiological purposes. Cane sugar is converted within the body into another kind of sugar, identical with that derived from the grape, before it can enter into the circuit of the vital changes.]