A Handbook of Health by Woods Hutchinson (readnow TXT) π
CHAPTER II
WHY WE HAVE A STOMACH
WHAT KEEPS US ALIVE
The Energy in Food and Fuel. The first question that arises in our mind on looking at an engine or machine of any sort is, What makes it go? If we can succeed in getting an answer to the question, What makes the human automobile go? we shall have the key to half its secrets at once. It is fuel, of course; but what kind of fuel? How does the body take it in, how does it burn it, and how does it use the energy or power stored up in it to run the body-engine?
Man is a bread-and-butter-motor. The fuel of the automobile is gasoline, and the fuel of the man-motor we call food. The two kinds of fuel do not taste or smell much alike; but they are alike in that they both have what we call energy, or power, stored up
Read free book Β«A Handbook of Health by Woods Hutchinson (readnow TXT) πΒ» - read online or download for free at americanlibrarybooks.com
- Author: Woods Hutchinson
- Performer: -
Read book online Β«A Handbook of Health by Woods Hutchinson (readnow TXT) πΒ». Author - Woods Hutchinson
Note how swollen the face is under the eyes and how tired and dull the whole expression.
Adenoids not only cause deafness by blocking up the tube (Eustachian) that runs from the throat to the ear,βthe tube through which the air passes when your ear "goes pop,"βbut are also the commonest cause of ear-ache and gatherings in the ear, which may burst the drum.
THE TONGUEThe Tongue is not Used chiefly for Tasting. If you will notice the next time that you have a bad cold, you will find that you have almost lost your sense of taste, as well as of smell, so that everything tastes "flat" to you. This illustrates what scientists have known for a long time, but which seems very hard to believe, that two-thirds of what we call taste is really smell. If you carefully block up your nostrils with cotton or wax, so that no air can possibly reach the smell region at the top of them, and blindfold your eyes, and have some one cut a raw potato, an apple, and a raw onion into little pieces of the same size and shape, and put them into your mouth one after the other, you will find that it is difficult to tell which is which.
The only tastes that are really perceived in the mouth are bitter, sweet, sour, and salty; and even these are perceived quite as much by the roof and back of the mouth, especially the soft palate, as they are by the tongue. All the delicate flavors of our food, such as those of coffee or of roast meat or of freshly baked bread, are really smells.
The tongue, which is usually described as the organ of taste, is really a sort of fingerless hand grown up from the floor of the mouthβto help suck in or lap up water or milk, push the food in between the teeth for chewing, and, when it has been chewed, roll it into a ball and push it backward down the throat. It is not even the chief organ of speech; for people who have had their tongues removed on account of cancer, or some other disease, can talk fairly well, although not so clearly as with the whole tongue.
The tongue is simply a "tongue-shaped" bundle of muscles, covered with a thick, tough skin of mucous membrane, dotted all over with little knob-like processes called papillæ, which are of various shapes, but of no particular utility, except to roughen the surface of the tongue and give it a good grip on the food. If the mucous "skin" covering the tongue does not shed off properly, the dead cells on its surface become thickened and whitish, and the germs of the mouth begin to breed and grow in them, forming a sort of mat over the surface. Then we say that the tongue is badly coated. This coating is in part due to unhealthy conditions of the stomach and bowels, and in part to lack of proper cleaning of the mouth and teeth.
The Sense of Taste can usually be Trusted. Since the nose and the tongue have had about five million years' experience in picking out what is good and refusing what is bad, their judgment is pretty reliable, and their opinion entitled to the greatest respect. As a general thing, those things that taste good are wholesome and nutritious; the finest and most enjoyable flavors known are those of our commonest and most wholesome foods, such as good bread, fresh butter, roast meats, apples, cheese, sugar, fruit, etc.; while, on the other hand, those things that taste bad or bitter or salty or sour, or that we have to learn to like, like beer or pickles or strong cheese or tea or coffee, are more often unwholesome or have little nutritive value. Very few real foods taste bad when we first try them. If we used our noses to test every piece of food that went into our mouths, and refused to eat it if it "smelt bad," we should avoid many an attack of indigestion and ptomaine poisoning. It is really a great pity that it is not considered polite to "sniff" at the table.
THE EYEHow the Eye is Made. Next in importance after the smell and the taste of our food comes the appearance of it; hence, our need of eyes to help us in choosing what to eat, as well as how to avoid the dangers about us.
The eyes began as little sensitive spots on the surface of the head. Like the nose pits, as they became more sensitive, they too sank in beneath the surface; but with this difference, that, instead of remaining open, the rims or edges of the eye-pit grew together and became transparent, forming a cover, or eye-glass, which became the clear part of the eye, called the cornea. At the same time, the little sensitive spot at the bottom of the eye-pit spread out into the shape of the bottom of a cup, called the retina; and then the hollow of that cup between the retina and the cornea filled up with a clear, soft, animal jelly called the vitreous humor, and we have the eye as it is in our heads to-day.
The sensitive retina, spreading out, as it does, to form the back of the eyeball, is the nerve-coat of the eye; and from its centre a thick round bundle of nerve fibres, known as the optic nerve, runs back to the brain.
A cross-section diagram, showing eye and optic nerve, the bones forming the orbit or socket, and the front lobes of the brain.
The bones of the head, grown out in a ring in order to protect the eyes, are called the orbit or socket.
To protect the delicate glass (cornea) of the eye, there are two folds of skin, one above and one below, known as the eyelids. The eyelids carry a row of extra long hairs at their edges, called the eyelashes, and a number of little glands, somewhat like those of the stomach, to pour out a fluid, which makes the lids glide smoothly over the eyeball and keeps them from sticking together. Underneath the upper lid a number of these glands become gathered together and "grow in," after the fashion of the salivary glands, to form a larger gland about the size of a small almond, which pours out large amounts of this fluid as tears. It is called the tear gland (lachrymal gland).
Whenever a cinder or a grain of sand or a tiny insect or any other irritating thing gets into the eye, this gland pours out a flood of tears, which washes the intruder down into the inner corner of the eye where it can be wiped out; or, if it be small enough, carries it down through a little tube in the edge of each eyelid, through a little passage known as the nasal, or tear, duct, into the nose. So, if you get anything into your eye, much the best and safest thing to do is to hold the lids half shut, but as loose, or relaxed, as possible, and allow the tears to wash the speck of dust down into the inner corner of the eye. If you squeeze down too hard with the lids, and particularly if you rub the eye, you will be very likely to scratch the cornea with the speck of dust or sand, or, if the speck be sharp-edged, to drive it right into the cornea and give yourself a great deal of unnecessary pain and trouble, or even seriously damage the eye. If the cinder or dust doesn't wash down quickly, pull the upper lid gently away from the eyeball by the lashes and hold it there a minute or so, when often the cinder will drop or wash out.
As the light rays cannot be bent, or drawn into the eyes as smells can into the nostrils, it is necessary that the eyes should be able to roll about so as to turn in different directions; and so nature has made them round, or globular, attaching to their outer coat or shell (the sclerotic coat) little bands of muscle, each of which pulls the eyeball in its particular direction. There are four straight bandsβone for each point of the compass: one fastened to the upper surface of the eye to roll it upward; another to the lower to roll it downward; another to the outer to roll it outward; and another to the inner side to roll it inward for near vision.[29]
There is another reason for the rounded shape of the eyeβthat it may act as a lens in condensing the rays of light. In order that we may see things clearly, the rays of light must be brought to a focus upon or close to the retina, at the back of the eye; and our eyes are so shaped that they form a lens of proper thickness, or strength, to do this.
You can see how this is done with an ordinary magnifying glass, or burning-glass. The little sharply lighted and heated point to which the light-rays can be brought is the focus of the lens, and the distance it lies behind the lens is called the focal distance. The thicker the lens, or burning-glass, is in the middle, the shorter its focal distance, and the more strongly it will magnify.
A healthy, or normal, eye is of just such shape and "bulge" that rays of light entering the eye are brought to a focus on, or close to, the retina at the back of the eyeball. Some people, however, are unfortunately born with eyes that are too small and flat, or do not "bulge" enough; and then the rays of light are focused behind the retina instead of upon it, and the image is blurred. This is known as "long sight" (hyperopia), and can be corrected by putting in front of the eyes lenses of glass, called spectacles, which bulge sufficiently to bring the rays to focus on the retina.
An eye that is too large and round and bulging brings the rays to a focus in front of the retina, and this also blurs the image. This form of poor sight is called "short sight" (myopia), and can be relieved by putting in front of the eye a glass that is concave, or thinnest in the middle and thickest at the edges, in the right proportions to focus the image where it belongs, right on the retina. This kind of glass is sometimes called a "minifying" glass, from the fact that it makes objects seen through it look smaller. It is also called a "minus" glass, while the magnifying glass is called a "plus" glass. The shape of the glasses or spectacles prescribed for an eye is just the opposite of that of the eye. If the eye is too flat (long-sighted), you put on a bulging, or convex, glass; and if the eye is too bulging (short-sighted), a hollow, or concave, glass. Other eyes are irregularly shaped in front and bulge more in one direction than another, like an orange. This defect is called astigmatism and is very troublesome, making it hard to fit the eye with glasses, as the glasses have to be ground irregular in shape.
A normal eye should be able to read the smaller type easily at a distance of twenty
Comments (0)