NX CONTENTS. 



PAGE 



* ":<(>. The narrow limits within which the bodily temperature is main- 



tained 817 



?">:-! 7. Abnormally high temperatures, pyrexia S 17 



?. :.H8. The effects of great heat -H 



: .Vi'J. The effects of great cold -1'.' 



i',10. Hibernation . . 820 



SECTION III. 



ON NUTRITION IN I.KNKHAI.. 



; ".(I. The general features of metabolism 822 



i ". !_'. The metabolism of muscle as typical of the metabolism of tissues; 



the nature of the food of muscle 823 



; "ilX The relations of metabolism to the structural features of muscle . s-j.'i 



?, ."ill. The fate of the lactic acid produced by muscle 826 



i "il"i. A comparison of the metabolism of muscular tissue with that of 



other tissues H27 



* ".Hi. Proteid substance the pivot of metabolism 828 



511. Influences determining nutrition ; tin influence of food . . . s-js 

 548. The influence of nerves on metabolism; katabolic and anabolic 



nerves 829 



549. The influence of the nervous system on the general nutrition of the 



tissues. The phenomena of disease itc. ; trophic nerves . . s'J'.i 



SKCTION IV. 



ON DIET. 



*: ~.">0. The normal diet, statistical and experimental 833 



S V.I. The necessity for all three food-stuffs, proteids, fats and carbo- 

 hydrates. The necessity and importance of salts including 



extractives; alcohol, tVc 835 



552. The chemical value of articles of food to be corrected by their 



digestibility 838 



553. The physiological value of a purely vegetable diet .... 839 

 554. The modifications of a normal diet needed to meet variations in size 842 

 555. The modifications of a normal diet needed to meet changes of climate 843 

 556. The modifications of a normal diet needed to promote or prevent 



fattening 844 



557. The modifications of a normal diet needed to meet muscular and 



mental labour 845 



