INDEX. 351 



animal tissues, 126. Gelatine no longer yields it, although 

 formed from it, 129. Its relation to bile and urine, 136. Its 

 relation to allantoine and choloidic acid, 141 ; to gelatine, 142; 

 to hippuric acid, 151 ; to the chief secretions and excretions, 

 152, 153; to fat, 154. Analysis of proteine from the crys- 

 talline lens, from albumen, from fibrine, from hair, from horn, 

 from vegetable albumen and fibrine, from cheese, 308. 



Prout. His analysis of starch, 297 ; of grape sugar from honey, 

 ib. ; of sugar of milk, 298 ; of cane sugar, 300 ; of urea, 319. 

 His discovery of free muriatic acid in the gastric juice, 1 1 2 . 

 On the effect of fat food on the urine, 139. 



Prussic Acid. See Acid, Hydrocyanic. 



Pulmonary Diseases. Arise from excess of oxygen, 23. Pre- 

 vail in winter, 24. 



Pulse. Its frequency in different animals, 292. 



Putrefaction. Is a process of transformation, 109. Membranes 

 very Hable to it, 110. Effects of the putrefaction of green food 

 in the stomach of animals, 115. Is analogous to digestion, 

 119. Putrefying animal matters cause the fermentation of 

 sugar, 120. Is checked by empyreumatics, 121, 170. 



Q. 



Quinine. Contains nitrogen, 177. Its analysis, 323. 



R. 



Regnault. His analysis of morphia, 324. 



Reproduction of Tissues. See Nutrition. 



Reproduction of the Species, 39. 



Rhenish Wines. Contain so much tartar, that their use pre- 

 vents the formation of uric acid calculus, 139. 



Respiration. Theory of, 265 et seq. Its connection with the 

 food and with the animal heat, 12 et seq. 



S. 



Salt, Common. Essential to the formation of bile in the her- 

 bivora, and to that of gastric juice, 161 et seq. 



Saussure, De. His analysis of grape sugar and of starch sugar, 

 297; of wax, 307. 



Scherer, Dr. Jos. His analysis of albumen from serum of blood, 

 293 ; of fibrine of blood, ib. ; of vegetable fibrine, 294 ; of ve- 

 getable caseine, 295 ; of animal caseine, ib. ; of proteine from 



