Category:Chyle

Chyle, n. Etym: [NL. chylus, Gr. chyle; prob. akin to E. fuse to melt.] (Physiol.)

Defn: A milky fluid containing the fatty matter of the food in a state of emulsion, or fine mechanical division; formed from chyme by the action of the intestinal juices. It is absorbed by the lacteals, and conveyed into the blood by the thoracic duct.