INDEX. 843 



abundant azotised food, 145, 146. Non-azotised food contri- 

 butes to the formation of bile, and thus to respiration, 147 <?^ 

 seg. Salt must be added to the food of herbivora, in order to 

 yield soda for the bile, 162. Caifeine, &c., serve as food for 

 the liver, 188. The vegetable alkalies may be viewed as food 

 for the organs which form the nervous matter, 189. Amount 

 of food consumed by soldiers in Germany, 286. Its analysis, 

 284. Food of the horse and cow compared with their excre- 

 tions, 290, 291. 



Formula. Explanation of their use, 280. How reduced to 100 

 parts, 281. Formulae of albumen, fibrine, caseine, and animal 

 tissues, 126. Formula of proteine, 121 ; of blood and flesh, 

 133 ; of fat, 85 ; of cholesterine, 85 ; of aldehyde, acetic acid, 

 oil of bitter almonds, and benzoic acid, 280 ; of cyamelide, 

 cyanic acid, and cyanuric acid, 280 ; of choleic acid, 134; of 

 choloidic acid and cholic acid, 135 ; of gelatine, 142 ; of hip- 

 puric acid, 150; of lithofellic acid, 154; of taurine, 155; of 

 alloxan, 156. See Analysis. 



Francis. His analysis of picrotoxine, 323. 



Freaiy. Lameyran and Fremy. Their analysis of gas from the 

 abdomen of cows after excess in fresh food, 309. His re- 

 searches on the brain, 43, 184. 



Frequency of the pulse and respiration in diflferent animals, 19, 

 292. 



Fruits. Contain very little carbon, and hence are adapted for 

 food in hot climates, 17. 



G. 



Gas. Analysis of gas from abdomen of cows after excess in fresh 

 food, 115, 309. Analysis of gas from the stomach and intes- 

 tines of executed criminals, 115, 309. 



Gastric Juice. Contains no solvent but a substance in a state 

 of metamorphosis, by the presence of which the food is dis- 

 solved, 109. Contains free acid, ib. Contains no lactic acid, 

 112. In the dog has been found to contain iron, 113. See 

 Digestion, Chyme, Food. 



Gay-Lussac and Thenard. Their analysis of starch, 297 ; of 

 sugar of milk, and of gum, 298 ; of cane sugar, 300; of wax, 

 307 ; of oxalic acid, 321. 



Gelatine. Is derived from proteine, but is no longer a com- 



