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chyle

NOUN
  1. a milky fluid consisting of lymph and emulsified fats; formed in the small intestine during digestion of ingested fats

How To Use chyle In A Sentence

  • It does not tell the heart to beat, the blood to flow, the chyle to form; all this is done without it. A Philosophical Dictionary
  • This produced serosanguinous fluid rather then chyle, and we inserted an intercostal drain, which drained 600 ml in the first 24 hours.
  • In the small bowel mesentery, the spaces may be filled with chyle and are called chylous lymphangioma.
  • To these they convey the chyle and mucus, with a part of the perspirable matter, and atmospheric moisture; all which, after having passed through these glands, and having suffered some change in them, are carried forward into the blood, and supply perpetual nourishment to the system, or replace its hourly waste. Zoonomia, Vol. I Or, the Laws of Organic Life
  • The stomach digests the food, and separates the nutriment — chyle — from the aliment, which it gives to the blood for the development of the frame; and the blood, which is understood by the term circulation, digests in its passage through the lungs the nutriment — chyle — to give it quantity and quality, and the oxygen from the air to give it vitality. The Book of Household Management
  • Two to four liters of chyle are transported through the thoracic duct each day.
  • The total length of the Aeschylean corpus, however, provides rather a narrow base for statistical treatment.
  • The greater diversity of aliments it afterwards receives, the more the chyle is liable to be soured. A Philosophical Dictionary
  • The use of these vessels is to absorb the fluid part of the digested aliment, called chyle, and convey it into the receptacle of the chyle, that it may be thence carried through the thoracic duct into the blood. Popular Lectures on Zoonomia Or The Laws of Animal Life, in Health and Disease
  • It is difficult to explain how chyle, which is a light and almost insipid fluid, can be extracted from a mass, the color of which, and the taste, are so deeply pronounced. The physiology of taste; or Transcendental gastronomy. Illustrated by anecdotes of distinguished artists and statesmen of both continents by Jean Anthelme Brillat-Savarin. Translated from the last Paris edition by Fayette Robinson.
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