This electronic edition is funded by the National Library of Medicine History of Medicine Division. This text has been proofread to a high degree of accuracy. It was converted to electronic form using Data Entry. (Medical Information Disclaimer:
It is not the intention of NLM to provide specific medical advice but rather to provide users with information to better understand their health and their diagnosed disorders. Specific medical advice will not be provided, and NLM urges you to consult with a qualified physician for diagnosis and for answers to your personal questions.)
BOOK THREE
PART 15
[p. 329]cartilage is the myxoid substance which surrounds it, and in respect to ligaments, membranes, and nerves the viscous liquid dispersed inside them; for each of these consists of numerous fibres, which are homogeneous
Lit. homoeomerous, i.e. "the same all through," of similar structure throughout, the elements of living matter. cf. p. 20, note 3, and cf. also the "cell" of Erasistratus, p. 153.
- in fact, actual sensible elements; and in the intervals between these fibres is dispersed the humour most suited for nutrition; this they drawn from the blood in the veins, choosing the most appropriate possible, and now they are assimilating it step by step and changing it into their own substance.
All these considerations, then, agree with one another,
and bear sufficient witness to the truth of what has been already demonstrated; there is thus no need to prolong the discussion further. For, from what has been said, anyone can readily discover in what way all the particular [vital activities] come about. For instance, we could in this way ascertain why it is that in the case of many people who are partaking freely of wine, the fluid which they have drunk is rapidly absorbed
"Delivered," "Dispersed"; cf. p. 13, note 5.
through the body and almost the whole of it is passed by the kidneys within a very short time. For here, too, the rapidity with which the fluid is absorbed depends on appropriateness of quality, on the thinness of the fluid, on the width of the vessels and their mouths, and on the efficiency of the attractive faculty. The parts situated near the alimentary canal, by virtue of their appropriateness of quality, draw in the
imbibed food for their own purposes, then the parts next to them
