The basic physiology of digestion and gastric emptying has been known since before the discovery of general anaesthesia. In 1833, Beaumont I published direct observations of a patient who suffered a gunshot wound which healed leaving a gastric fistula. He observed that solid foods, such as meat and potatoes, which were stored in the stomach and took 3-6 hr to be converted into semifluid chyme and to pass completely from the stomach. He also recorded that clear fluids are "not affected by gastric juice and are emptied almost as soon as they enter the stomach." Modem dual isotope studies, 2 in which solids and liquids are tagged with different radioactive isotopes, confirm Beaumont's findings that solids require several hours for emptying while clear liquids take less than two hours.The stomach is a very distensible storage organ which can accommodate more than one L during eating and drinking before there is any increase in intragastric pressure. 3 Gastric secretions mix with food to break it down into small particles to form semi-fluid chyme which empties slowly through the pylorus into the small intestine. Most of the peristaltic contractions in the antrum are weak and mix the food and gastric secretions. Strong contractions occur about 20% of the time and their intensity determines the rate of stomach emptying. Increased volume in the stomach promotes emptying, not by increasing intragastric pressure, but by stretching of the stomach wall which elicits reflexes that increase the activity of the pyloric pump, while slightly inhibiting the tone of the pyloric sphincter. Certain foods, particularly meat, cause the release of gastrin from the antral mucosa; this stimulates secretion of highly acid gastric juice from the fundus and also stimulates the pyloric pump to promote gastric emptying.The presence of excess ehyme in the duodenum evokes nervous reflexes in the duodenal wall that inhibit gastric emptying. Factors that excite these enterogastric reflexes include distention of the duodenum, acidity and osmolality of the chyme, and the presence of certain breakdown products, especially from proteins and fats. 3 The upper intestine also releases hormones, mainly in response to fats, that delay gastric emptying by inhibiting the pyloric pump and increasing the tone of the pyloric sphincter.Indigestible solids that cannot be broken down to <2 mm diameter are emptied by a different mechanism during the fasting state. A distinct four-phase cycle, the interdigestive myoelectric complex, 4 recurs approximately every two hours. During the second hour of the cycle the pylorus remains open and larger particles are emPtied. This cycle explains why solids such as peas and carrots (with a high cellulose content which is broken down very slowly) often remain in the stomach for many hours after easily digestible solids have emptied.Emptying of liquids depends on the pressure gradient between the stomach and the duodenum, the intragastric pressure being generated by slow, sustained gastric contractions in the proximal portion of...