CONTENTS 



CHAPTEE I 



PAGE 



CUTANEOUS SENSIBILITY ...... 1 



1. Difference between modality and quality of sensations. Johannes 

 Miiller's law of specific energies. 2. Different intensities of sensations. 

 Weber's law and Fechner's law. 3. Transformation of sensations into 

 perceptions : philosophical theories. 4. Four modalities of cutaneous 

 sensation, according to Blix, Goldscheider, and v. Frey. 5. Cutaneous 

 nerve-endings for sensations of pressure, pain, cold, and heat. 6. Phy- 

 siological analysis of thermal sensations (heat and cold). 7. Touch and 

 pressure sensations. 8. Capacity for localising cutaneous sensations. 

 9. Pain sensations. Bibliography. 



CHAPTER II 



SENSIBILITY OF THE INTERNAL ORGANS . . . .57 



1. Classification of internal sensations. 2. Common sensation of the 

 body or coenaesthesia. 3. Pain in the internal organs and tissues. 4. 

 Alimentary needs (hunger and thirst). 5. Sexual desire. 6. The 

 muscular sense ; sensibility of muscles, tendons, and joints. 7. Inner- 

 vation sense in the centres of voluntary movement. 8. Active tactile 

 perceptions and their components. 9. The subconscious sense of 

 muscular tone and its variations in reference to the functions of the 

 labyrinth. Bibliography. 



CHAPTER III 



THE SENSE OF TASTE . . . . . .126 



1. Taste-buds the peripheral organs of the sense of taste. 2. Taste 

 area mapped out by the physiological method of adequate stimuli. 3. 

 Qualities of taste. 4. Mechanics of taste. 5. Correlation between the 

 chemical and physical constitution of sapid substances and the intensity 



