INDEX, 347 



Motion. Phenomena of motion in the animal body, 196 et seq. 

 Different sources of motion 199. Momentum of motion, 202. 

 Motion propagated by nerves, 219. Voluntary and involun- 

 tary^ motions accompanied by a change of form and structure 

 in living parts, 220. Motion derived from change of matter, 

 221 et seq. The cause of motion in the animal body is a pe- 

 culiar force, 232. The sum of the effects of motion in the 

 body proportional to the amount of nitrogen in the urine, 245. 



Mulberry Calculus. See Calculus. 



Mulder. Discovered proteine, 105. His analysis of fibrine of 

 blood, 293. Of animal caseine, 296. Of proteine, 308. Of 

 fibrine, 311. Of gelatine, «6. Of chondrine, 312. 



Muscle. See Flesh. 



Muscular Fibre. Its transformation depends on the amount 

 of force expended in producing motion, 220. 



N. > ■ 



Nerves. Are the conductors of the vital force, and of mechani- 

 cal effects, 219. Effects of the disturbance of their conducting 

 power, 229. They are not the source of animal heat, 29. 



Nervous Life. Distinguished from vegetative, 38. 



Nervous Matter. Contains albumen, and fatty matter of a 

 peculiar kind, 43. Vegetables cannot produce it, 50. The 

 fat of yolk of egg probably contributes to its formation, 108. 

 The phosphoric acid and phosphates, formed in the metamor- 

 phosis of the tissues of the herbivora, are retained to assist in 

 the formation of nervous matter, 80. The vegetable alkalies 

 affect the nervous system, 182 — 184. Composition of cerebric 

 acid, 184. Theory of the action of the vegetable alkalies, 185. 



Nitrogen. Essential to all organised structures, 42, 43. Sub- 

 stances in the body which are destitute of it not organised, 43. 

 Abounds in nutritious vegetables, 45. Nutritious forms in 

 which it occurs, ib. et seq. Occurs in all vegetable poisons, 

 177 ; also in a few substances which are neither nutritious nor 

 poisonous, but have a peculiar effect on the system, such as 

 caffeine, 177 et seq. 



Nitrogenised. See Azotised. 



NoN-AzoTiSED. Constituents of food. See Starch. 



Nutrition. Depends on the blood, 40. On Albumen, fibrine, 

 or caseine, 40 et seq. Elements of nutrition, 96. Compounds 



