INDEX. 



563 



Bezoardic acid, ii. 152 

 Bezoars, i. 118 



their classification, ii. 152 

 Bile, ii. 61 



mode of obtaining it, ii. 61 

 its essential constituents, ii. 62, 

 66 



of animals, ii. 64 ; of fishes, ii. 

 64 ; of the dog, ii. 65 ; of the sheep, 

 ii. 65 ; of the pig, ii. 65 ; of the 

 goose, ii. 65; of serpents, ii. 65 

 its abnormal constituents, ii. 68 

 in different diseases, ii. 69 

 method of analysing, ii. 72 

 its absolute quantity in 24 hours, 

 ii. 78, iii. 505 



its origin or formation, ii. 79 

 changes which it undergoes in 

 the intestine, ii. 100; iii. 517 

 its functions, ii. 101 

 its peculiar characters after re- 

 tention in the gall-bladder, iii. 505 

 the period after a meal at which 

 it attains its maximum, iii. 506 



the effect of inanition on the 

 secretion, iii. 506 



its relation to the quantity of 

 food, iii. 506 



the influence exerted on it by 

 the nature of the food, iii. 507 



the influence exerted upon it by 

 the ingestion of water, iii. 507 



the evidence that a large portion 

 does not pass through the gall-blad- 

 der, iii. 508 



its influence on the digestion of 

 the fats, iii. 508 



its essential constituents formed 

 in the liver, iii. 512 

 Bile-pigment, i. 312; ii. 65 

 Biliary acids in the urine, ii. 428 

 asparagine, i. 179 

 concretions, ii. 74 

 fat, i. 275 



secretion, physiological peculi- 

 arities of the, ii. 81 

 Bilic acid, i. 222 

 Bilifulvin, i. 314 



of Virchow distinct from the 

 bilifulvin of Berzelius, iii. 472 

 Bilin, i. 231 

 Biliphsein, i. 312 

 Biliverdin, i. 313 

 Binoxide of protein, i. 354 

 Birds, respiration of, iii. 367 



urine of, ii. 457 

 Bisuccinanide, i. 75 

 Biuret, i. 154, 157 

 Blood, i. 153 



obstacles to an early knowledge 

 of its constitution, ii. 153 

 specific gravity of, ii. 154 



its colour, ii. 156 

 its coagulation, ii. 155, 196 

 its blood-corpuscles or globules, 

 ii.156, 272 



their form and size in different 

 animals, ii. 156 



its colourless blood-corpuscles, 

 ii. 157, 194, 270 



its other formal elements, ii. 158 

 mechanical division of the blood 

 into coagulating substance, serum, 

 and blood- corpuscles, ii. 158 



constituents of 1000 parts of 

 blood-corpuscles, ii. 160 

 of liquor sanguinis, ii. 160 

 sinking tendency of the corpus- 

 cles, ii. 161 



their specific gravity, ii. 162 

 other causes of the sinking ten- 

 dency, ii. 163 



connexion between the colour 

 and form of the corpuscles, ii. 167 



effects of various reagents on the 

 form of the corpuscles and on its co- 

 lour, ii. 171 



individual constituents of the 

 blood-corpuscles, ii. 182 

 the cell-wall, ii. 183 

 globulin and haematin, ii. 185 

 the nuclei of the corpuscles, ii. 

 185 



fat, ii. 186 



extractive matters, ii. 187 

 mineral constituents, ii. 187 

 gases of the blood, ii. 190, 252 

 observations of Magnus on the 

 free gases of the blood, ii. 191 

 fibrinous flakes in, ii. 193 

 its intercellular fluid, ii. 195 

 fibrin, ii. 195 



conditions modifying its coa- 

 gulation, ii. 196 



consistence of the clot, ii. 199 

 form of the clot, ii. 201 

 the buffy coat, ii. 203 

 turbidity of the serum in certain 

 cases, ii. 204 



the different kinds of blood in 

 the dead body, ii. 205 



constituents of the serum, ii. 

 207, 239 



albumen, ii. 207, 239 

 fat, ii. 208, 247 

 extractive matters, ii. 211, 247 

 sugar, ii. 211, 252; iii. 467 

 urea, uric acid, and hippuric 

 acid, ii. 212 

 salts, ii. 212 

 pigment, ii. 212 

 odour of the blood, ii. 212 

 methods of analysing the blood, 

 ii. 213 



202 



