INDEX. 837 



150, 159, IGO, IGG. Soda essential to it, 154, 162— 1G4. 

 Relation of bile to urine, 15G. To starch, 157. To fibrine, 

 136. To caffeine, &c., asparagine, and theobromine, 180. 

 For the acid substances derived from bile, choleic, choloidic, 

 and cholic acids, see Acid, choleic, &c. Yields taurine, 135. 

 Contains cholesterine, 85, 317. Also stearic and margaric 

 acids, 317. Its function : to support respiration and produce 

 animal heat by presenting carbon and hydrogen in a very so- 

 luble form to the oxygen of the arterial blood, 61 — 64. 

 Amount secreted by the dog, the horse, and man, 64. It re- 

 turns entirely into the circulation, and disappears completely, 

 60—66. 



Blood. The fluid from which every part of the body is formed, 

 8, Its chief constituents, 40. How formed from vegetable 

 food, 45. Can only be formed from compounds of proteine, 48. 

 Is therefore entirely derived from vegetable products in the 

 herbivora, and indirectly also by the camivora, which feed on 

 the flesh of the former, 48. Its composition identical with 

 that of flesh, 133. Analysis of both, 314. The secretions 

 contain all the elements of the blood, 132. Its relation to bile 

 and urine, 136. Products of the oxidation of blood, 140. 

 Excess of azotised food produces fulness of blood and disease, 

 145. Soda is present in the blood, 161 — 164. Important 

 properties of the blood, 171 — 175. Venous blood contains 

 iron, probably as protoxide ; arterial blood, probably as perox- 

 ide, 271, 273. Theory of the poisonous action of sulphuretted 

 hydrogen and Prussic acid : they decompose the compound of 

 iron in the blood, 274. The blood, in analogous morbid states, 

 ought to be chemically examined, 275. 



Blood-letting. Theory of its mode of action, 258. It may 

 produce opposite effects in different cases, 264. 



BcECKMANN. His analysis of black bread, 285 ; of potatoes, ib.; 

 of dry beef, 314 ; of dry blood, ib.; of roasted flesh, 322. 



Bones. Phosphoric acid of the food retained to assist in forming 

 them, 80. Gelatine of bones digested by dogs, 97. See, fur- 

 ther. Gelatine. Cause of brittleness in bones, 99, 



BoussiNGAULT. His analysis of potatoes, 285. His comparison 

 of the food and excretions in the horse and cow. Table, 290. 

 His analysis of gluten, 294 ; of vegetable albumen, ib.; of ve- 

 getable caseine, 295 ; of oats, 298; of hay, 299. 



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