CHYLE, (from Neo-Lat. rhylus, from Gk.
xv?vis, eh dos, juice, from xciv, chrin, to pour). One of the products of the transformation of food in the alimentary canal. On remaining for some time in the stomach, food is p•tially dis solved, forming a thick, grayish, turbid liquid called chyme. The chyme, which passes onward into the small intestine, is acted upon by the bile. panereatie fluid, and intestinal juice, and through their influence is separated into chllic, which is absorbed or sucked up by the lacteals and into matters unfit for nutrition, which nit imately find their way out of the system by the intestinal vanal. The mode in which this mntritions c1m1v taken up by vessels distributed over the small intestines, and the changes which it undergoes before it, is converted into true blood, are de scribed in the articles LAcTF.Ar.s ; THORACIC Dues' ; and NuTiu•nox. When obtained from the tho racic duet of an animal during the process of digestion. chyle is a white milky-looking fir yel
lowish fluid, with a faintly alkaline reaction. Like the blood, it coagulates in about ten minutes after its abstraction from the holy of the ani mal; and in about three hours a small but dis Inl•t gelatinous clot is separated from the serous fluid of the chyle, the surface of which is pink, owing to the immature red blood-corpuscles proper to the chyle. On examining chyle under a microscope, we find that it contains numbers of white corpuscles, a small number of de veloping red corpuseles, oil-globules I if varying sizes, also fatty granules together with fibrin. Each oil-droplet is enveloped in an allonninous envelope. The chemical constituents of chyle are neutral fats, some fatty acids, lecithin, choles terin, serum-albumin. globulin, fibrin, sugar, urea, leuein, sodium chloride, phosphates, and iron. S(1,