EFFECTS OF DIFFERENT FOOD SUBSTANCES UPON EMPTYING OF THE GALL BLADDER

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Abstract
The foods studied in this paper are olive oil (clear and emulsified); oleic acid (clear and emulsified); cod liver oil (clear and emulsified); coconut oil (emulsified); palmitic acid (emulsified); iodized poppy seed oil (clear); egg yolk, butter, cream, corn starch, glucose, rice (polished), macaroni, lean meat, egg albumin, peptone (Witte''s), casein, skim milk, canned and dried peas. Methods include the necropsy method of Boyden (sacrificing cats at varying intervals and noting the state of the gall bladder and digestive organs); cholecystography in dogs; and the method of filling the gall bladder in cats with iodized oil for observation by x-rays. Vegetable fats, as well as animal fats and fatty acids, are by far the most active foods in emptying the gall bladder, the unsaturated appearing more effective than the saturated. On the other hand pure carbo-hydrates are practically ineffective. The writers noted slight emptying in 1 of 13 animals after giving 25% glucose solution. Glucose has been recommended as a clinical test for normality of the gall bladder in cholecystography. It is obviously of no value in this respect. Pure proteins do produce slight emptying of the gall bladder. Where emptying of the gall bladder was slight or absent, the lacteals were colorless or pale white; with pronounced emptying they were very white and distended. The rate and degree of emptying varied even with fats, from extremely rapid and complete to very slow and incomplete.

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