7.U 



ANALYTICAL INDEX 



fHomacfi and 7wta//r, liumnn anat 01113- continued. 

 arteries of the stomach, 325. 



arteria coronaria ventriculi, or proper gas- 

 tric artery, 325. 

 the oesbphageal and gastric brandies, 



326. 

 arteria hepatica, 326. 



gastro-duodenalis branch, 326. 

 gastro-epiploica dextra, 326. 

 pancreatico-duodenalis branch, 326. 

 arteria pylorica, 320. 

 arteria splenica, 320. 

 gastro-epiploica sinistra, 327. 

 vasa bi evia, 327. 

 veins of the stomach, 327. 



vena pylorica superior, 327. 

 rena gastro-epiploica dextra, 327. 

 vena gastro-epiploica sinistra, 327. 

 capillaries, 327. 



changes in the stomach during digestion, 328. 

 gastric juice, 328. 



its physical properties, 329. 

 specific gravity, 329. 

 quantity, 330. 



its chemical composition, 330. 

 the gastric acid, 330. 

 salts of the gastric juice, 332. 

 its organic substance, or pepsine, 



332. 

 action of the gastric juice, 333. 334. 



peptone, 336. 

 process of secretion, 337. 

 small intestine, 339. 



duodenum, 340. 



superior transverse or hepatic portion, 341. 

 descending or vertical portion, 341. 

 inferior transverse portion, 341. 

 jejunum and ileum, 341. 

 muscular coat, 342. 

 movements of the intestine, 342. 

 peristalsis, 342. 

 antiperistalsis, 345. 



mucous membrane of small intestine, 345. 

 valvulae conrsiventes, 346. 

 inestinal tubes, or follicles of Lieberkuelm, 



346. 

 villi, 350. 



epithelium of the villi, 351. 



the basement-membrane, 351. 

 blood-vessels of the villi, 3&1. 

 lacteals of the villi, 352. 

 muscular constituents of the villus, 



353. 

 changes in the villi during digestion, 



355. 



intestinal follicles, 356. 

 agminate follicles, 356. 



capsule of the follicle, 358. 

 vessels of the follicle, 358. 

 contents of the follicle, 359. 

 function of the agminate follicles, 



359. 



solitary follicles, 360. 

 racemose, or Brunn's, glands, 3G1. 

 large intestine, 362. 



size and shape, 362. 

 caecum (formerly the blind gut), 362. 

 situation of the cajcutn, 363. 

 its shape, 363. 

 serous covering, 363. 

 mucous membrane of the ca?cum, 363. 

 apertures of the caecum, 363. 

 the ileo-caecal valve, 363. 

 vermiform appendix, 365. 

 colon (formerly the great gut),3C5. 

 the ascending colon, 365. 

 the transverse colon, 365. 

 the descending colon, 365. 

 the sigmoid flexure, 365. 

 appendices epiploicac, 366. 

 movement of the large intestine. 366. 

 mucous membrane of the colon, 368. 

 rectum, 368. 



the three portions: the first, or oblique 



segment, 368. 



the middle, or arcuate segment, 369. 

 the third, or terminal portion, 369. 

 structure of the rectum, 369. 

 muscles of the onus, 369. 



sphincter ani internus, 369. 

 sphincter ani externus, 369. 

 the levator ani, 369. 

 movements of the rectum, 370. 



delsecation, 370. 



mucous membrane of the rectum, 371. 

 faeces, 372. 



physical properties of the faeces 373. 

 odour and colour, 373. 

 quantity evacuated, 374. 

 specific gravity of the faeces, 374. 

 mechanical composition, 374. 

 chemical composition, 375. 



Stomach nnd Intestine, human anatomy continued. 

 intestinal gases, 376. 



1 . air may he introduced into the intestinal 

 canal from without the body, 376. 



2. gases may be developed in the alimen- 

 tary canal from the decomposition of 

 the food which it contains, 377. 



3. it has been supposed that gases are set 

 free in the intestinal canal by a kind of 

 secretion or transpiration from theblood, 

 377. 



4. probable source of intestinal gases pre- 

 sent in diseased subjects, 378. 



arteries of the intestines, 379. 



the superior mesenteric artery, 379. 



the inferior mesenteric artery, 380. 

 veins of the intestines, 380. 



the superior mesenteric vein, 381. 



the inferior mesenteric vein, 381. 

 food, 382. 



nature of the food, 382. 



milk, 384. 

 constituents of food, 384. 



1. protein-compounds, 3S4. 



2. hydro-carbons, 380. 



3. hydrates of carbon, 386. 



4. water, W. 



5. salts, 388. 

 varieties of food, 3P8. 



animal food, 389. 

 fat, 3 r JO. 

 blood, 391. 

 brain, 391. 

 glands, 391. 

 bone, 391. 

 eggs, 391. 



varieties of milk, 391 . 

 butter, 392. 

 cheese, 392, 



vegetable food, 389. 393. 

 corn, 393. 



proteinous constituent, 393. 

 amylaceous constituent, 393. 

 hydrocarbons, 393. 

 salts, 393. 



leguminous seeds, 394. 

 the potato, 394. 

 succulent vegetables, 395. 

 seasonings, 395. 



chloride of sodium, or common salt, 



395. 



acid and acrid substances, 395. 

 stimulants, 395. 



tea and coffee, 396. 

 alcohol, 396. 

 dietaries, 396. 



relations of digestion to nutrition generally ,397. 

 prehension, 397. 



mastication and insalivation, 397. 

 deglutition, 398. 

 gastric digestion, 398. 

 intestinal digestion, 398. 



the bile, 399. 



development of the alimentary canal, 401. 

 nerves of the stomach and intestine. See SYM- 

 PATHETIC NERVE. 



Abnormal Anatomy of the stomach and intestine, 403. 

 malformations, 403. 



1. those which appearto depend on an arrested 

 or deficient development, 403. 



2. those attended by an excess of size, 403. 



3. those which can only be referred to errors 

 of development, the causes of wliich are un- 

 known ; or to malformations of adjacent 

 parts, 404. 



morbid conditions size, 404. 

 constriction, 404. 

 dilatation, 405. 

 thickness, 405. 

 changes in the situation, 405. 

 torsion of the intestine, 406. 

 intus-susception, 406. 



abnormal conditions of its texture softening, 

 407. 



hyperaemia, 408. 

 haemorrhage, 409. 

 inflammation, 410. 



catarrhal inflammation, 410. 

 puriform inflammation, 411. 

 croupy or diphtheric inflammation, 

 411. 



acute gastritis, 414. 

 dysenteric inflammations, 415. 

 ulceration, 416. 



ulcer of the stomach, 416. 

 lientery, 418. 

 hypertrophy, 418. 

 polypi, 419. 

 tubercle, 419. 

 cancer of the intestinal canal, 420. 



of the stomach, 421. 

 stricture of the intestine, 422. 



