CONTENTS ix 



ence of the stage of growth of the plant, 185; Influence P AQES 

 of methods of preparation of food, 186; Wetting food, 

 187; Cooking foods, 188; Influence of grinding foods, 

 189; Effect of common salt, 190; Influence of frequency 

 of feeding and watering animals, 191; Influence of 

 season and storage, 192; Influence of the combination 

 of food nutrients, 193; Influence of work, 194; Influence 

 of species, breed, age, and individuality, 195; Lower 

 digestibility with horses for eoarse foods, 196; Deter- 

 mination of digestibility, 197; The inaccuracies of 

 digestion coefficients, 198. 



CHAPTER IX 

 THE DISTRIBUTION AND USE OF THE DIGESTED FOOD . 138-150 



The blood, 199; The blood corpuscles, 200; The blood 

 plasma, 201; The heart, 202; Circulation of blood, 203; 

 The lungs, 204; Object of respiration, 205; The use of 

 food, 206; Nutrients are oxidized, 207; Oxidases, 208; 

 Proteins not wholly oxided, 209; Rate of oxidation of 

 nutrients, 210. Elimination of Wastes: Elimination of 

 urea, 211; Elimination of carbon dioxid, 212; Elimina- 

 tion of water, 213. The Liver: Regulation of carbo- 

 hydrate use, 214. 



CHAPTER X 

 THE FUNCTIONS OF THE NUTRIENTS . 151-196 



General uses of food, 215; Uses of energy, 216; Func- 

 tions of water, 217. Functions of the Mineral Elements: 

 Relation of mineral elements to vital processes, 218; 

 Relation of mineral elements to animal structure, 219; 

 Distribution of mineral elements in animal body, 220; 

 Relation of mineral elements to elimination of waste 

 products, 221 ; Relation of mineral elements to a proper 

 equilibrium between the acids and bases of the animal 

 body, 222; Relation of mineral elements to osmosis, 

 223; Relation of mineral elements to muscular control, 

 224; Relation of mineral elements to tissue development, 

 225; General considerations, 226; Supply of mineral ele- 



