The chyme, thus acted upon by the different digestive fluids, resembles a thick cream, and is now called chyle.
chyme, kīm, n. the pulp to which the food is reduced in the stomach.
By the action of these different fluids, the chyme is converted into a fluid of a whitish color, called Chyle, and into residuum.
Chyle, a white juice, formed from the chyme, and consisting of the finer and more nutritious parts of the food.
The chyle was formed out of chyme, changed by the action of the pancreatic and biliary secretions.
The chyme not only excites an action in the duodenum, but also in the liver and pancreas.
The outflow of bile is excited by the contact of the chyme with the orifice of the bile-duct.
These two digestive fluids are now mixed with the chyme, and act upon it in the remarkable manner just described.
chyme, the result of the first process which food undergoes in the stomach, previously to its being converted into chyle.
At the time of its exit, the digested food is of a pulpy consistence, and dark color, and is then known as the chyme.
early 15c., "bodily fluid;" c.1600 in specific sense of "mass of semi-liquid food in the stomach," from Latin chymus, from Greek khymos, nearly identical to khylos (see chyle) and meaning essentially the same thing. Differentiated by Galen, who used khymos for "juice in its natural or raw state," and khylos for "juice produced by digestion," hence the modern distinction.
The thick semifluid mass of partly digested food that is passed from the stomach to the duodenum.