568 



INDEX. 



Rokitansky's arrangement, iii. 

 131 



1. Fibrinous exudations, iii. 131 

 a Simple plastic exudations, 



iii. 132 

 b Croupous exudations, iii. 



138 

 Aphthous exudations, iii. 



139 

 c Tuberculous exudations, 



iii. 141 



2. Albuminous exudations, iii. 



143 



Serous dropsical exudations, 

 iii. 145 



3. Purulent exudations, iii. 147 

 a Pus, iii. 147 



its corpuscles, iii. 148-154 



its serum, iii. 155 



its chemical constituents, 



iii. 155 

 acid pus, iii. 159 



b ichorous exudations, iii. 

 140 



c haemorrhagic exudations, 

 iii. 160 



FAECES. See Excrements, ii. 141, iii. 



517 

 Fats, i. 244 



their chemical relations and ge- 

 neral properties, i. 244 



stearin, i. 245 



margarin, i. 246 



olein, i. 246 



preparation of the above fats, i. 

 246 



tests, i. 246 



occurrence, i. 248; in the bile, 

 ii. 71 ; in the blood, i. 249, 267, ii. 

 186, 208 j in the bones, i. 249, iii. 

 23 ; in the chyle, i. 249, ii. 285; in 

 the excrements, i. 253, ii. 147, iii. 

 519; in the fluids of the egg, ii. 

 358 ; in the hair, iii. 62 ; in the 

 intestine, ii. 126 ; in the kid- 

 neys, iii. 465 ; in the liver, i. 252, 

 iii. 465; in the lymph, i. 250, ii. 

 301 j in the milk, i. 252, ii. 335 ; 

 in mucus, ii. 373 ; in the muscles, 

 iii. 85 ; in pus, ii. 252, iii. 157 ; in 

 sebaceous matter, ii. 380 ; in the 

 spleen, ii. 252 ; in the sweat, ii. 387 ; 

 in transudations, ii. 321 ; in the 

 urine, i. 253, ii. 425 



their origin, i. 254, iii. 443 



their probable formation from 

 protein bodies, i. 258, iii. 212 



their formation from carbo-hy- 

 drates, i. 255, iii. 220 



seat of the formation of fat, i. 256 



their UECS, i. 259, iii. 211 ; of a 



mechanical nature, i. 259; as bad 

 conductors of heat, i. 260 ; from 

 their low specific gravity, i. 261 ; as 

 supporters of animal heat, i. 264 ; 

 as active agents in the metamor- 

 phosis of matter, i. 265, iii. 211 ; in 

 relation to the formation of bile, i. 

 270, ii. 87 ; in relation to cell- 

 formation, i. 266, iii. 211 



the digestion of fat, iii. 292, 508 

 the changes which fat undergoes 

 in its passage along the intestinal 

 tract, iii. 292 



appearance of the villi during its 

 absorption, iii. 293 



mode by which the transition of 

 fat from the intestine into the lac- 

 teals and blood-vessels is effected, 

 iii. 294 



the presence of bile essential to 

 the absorption of fat, iii. 296 



principally absorbed by the 

 lacteals, but partly by the capilla- 

 ries, iii. 296 



their presence in the urine, diag- 

 nostic importance of, ii. 426, iii. 543 

 their accumulation in certain or- 

 gans in pathological states, iii. 464 

 Fattening of cattle, &c., iii. 437, 442 

 Fatty acids, oily, i. 112 ; solid, i. 105 ; 



volatile, i. 31 



Fatty degeneration, iii. 214 

 FAVRE, on the sweat, iii. 535 

 Feathers, composition of, iii. 62 

 FEHLING, on the quantitative determi- 

 nation of sugar, i. 287, iii. 467 

 Fellicacid, i. 121 

 Fermentation-test for sugar, i. 285 

 Fermentation of the urine, Scherer on 



the, ii. 408 



Fever, blood in, ii. 263 ; urine in, ii. 459 

 Fibre-cells, contractile, iii. 63 

 Fibrin, i. 348 



its composition, i. 352 

 its properties, i. 348 ; iii. 480 

 its compounds, i. 354 

 its preparation, i. 354 

 its tests, i. 356 



its occurrence, i. 357 ; in the 

 blood, i. 357 ; in the chyle, i. 359 



physiological and pathological 

 relations influencing its amount in 

 the blood, i. 357 

 its origin, i. 360 

 its uses, i. 361 



its influence on the plasticity of 

 exudations, i. 361 ; ii. 310; iii. 137 

 its different characters in trans- 

 udations, iii. 312 



of the blood, a transition-stage 

 from albumen to chondrin, &c., i, 

 396 ; iii. 137, 209 



