342 INDEX. 



F^CEs. Analysis of, 285. 



Fat. Theory of its production from starch, when oxygen is defi- 

 cient, 83 et seq. ; from other substances, 86. The formation 

 of fat supplies a new source of oxygen, 89 ; and produces heat, 

 90 et seq. Maximum of fat, how obtained, 94. Carnivora 

 have no fat, 82. Fat in stall-fed animals, 89. Occurs in some 

 diseases in the blood, 95. Fat in the women of the East, 99. 

 Composition compared with that of sugar, 84, 85. Analysis 

 of fat, 300. Disappears in starvation, 25. Is an element of 

 respiration, 96. 

 Fattening or Animals. See Fat. 

 Featherw^hite Wine. Its poisonous action, 116. 

 Febrile Paroxysm. Definition of, 256. 

 Fehling. His analysis of metaldehyde and elaldeliyde, 307. 

 Fermentation. May be produced by any azotised matter in a 

 state of decomposition, 120. Is arrested by empyreumatics, 

 ib. Is analogous to digestion, 119. 

 Fever. Theory and definition of, 256. 

 Fibre. Muscular. See Flesh. 



FiBRiNE. Is an element of nutrition, 96. Animal and vegetable 

 fibrine are identical, 45. Is a compound of proteine, 105. Its 

 relation to proteine, 126. Convertible into albumen, 42. Is 

 derived from albumen during incubation, 107. Its analysis, 

 293, 294, 311. Vegetable fibrine, how obtained, 45, 46. 

 Fishes. Yield phosphuretted hydrogen, 191 (note). 

 Flesh. Consists chiefly of fibrine, but, from the mixture of fat 

 and membrane, has the same formula as blood, 133, Analysis 

 of flesh, 314, 322. Amount of carbon in flesh compared with 

 that of starch, 77, 299. 

 Food. Must contain both elements of nutrition and elements of 

 respiration, 96. Nutritious food, strictly speaking, is that 

 alone w^hich is capable of forming blood, 40. Whether derived 

 from animals or from vegetables, nutritious food contains pro- 

 teine, 44, 106 et seq. Changes which the food undergoes in 

 the organism of the carnivora, 53 et seq. The food of the 

 herbivora always contains starch, sugar, &c., 70. Food, how 

 dissolved, 108 et seq. Azotised food has no direct influence on 

 the formation of uric acid calculus, 138. Eff'ects of super- 



