CONTENTS. xix 



CHAPTER V. 



NUTRITION. 



SECTION I. 



THE STATISTICS OF NUTRITION. 



PAGE 



519. The composition of the animal body ...... 788 



520. The composition of the starving body and the general phenomena 



of starvation . . . . . . . . . 789 



Comparison of income and output of material. 



521. The method of determining the income and output. The respiration 

 chamber. The calculation of changes in the body based on a 



comparison of the income and output . . . . . 791 

 522. Nitrogenous metabolism. 'Tissue ' proteids and 'floating' proteids. 



Luxus consumption 794 



523. The effects of fatty and carbohydrate food 797 



524. The effects of gelatine as food 798 



525. Peptone as food 799 



526. The effects of salts as food 799 



SECTION II. 



THE ENERGY OF THE BODY. 

 The income of energy. 



527. The available potential energy of the several food-stuffs and of an 



ordinary diet 801 



The expenditure of energy. 



528. The daily expenditure as heat and as work done. Calorimeters . 803 

 529. The energy of mechanical work does not arise exclusively from 



proteid metabolism ; urea and muscular exercise . . . 805 



Animal Heat. 



530. The sources and distribution of Heat ; the muscles the chief source . 807 



531. The temperature of the body; cold-blooded and warm-blooded 



animals 809 



532. The regulation of the temperature of the body by variation in the 



loss of heat. The skin the great regulator .... 810 



533. The production of heat, the circumstances determining it ; the effects 



of meals and of labour 812 



534. The influence of the nervous mechanism in determining the pro- 

 duction of heat ; the effects of heat and cold on the metabolism 

 of the body are produced through the nervous system . . 814 



535. The portions of the central nervous system concerned in this regu- 

 lation of heat . . 816- 



