572 



INDEX. 



tion, iii. 230; of the chloride of 

 sodium, iii. 240 

 Mctaphysiology, i. 21 

 Milk, ii. 332 



its properties, ii. 332 



mode of procuring, ii. 332 



its morphological constituents, 

 ii. 333 ; milk-globules, ii. 333 ; 

 colostrum-corpuscles, ii. 333 ; gran- 

 ular cells, ii. 334 



chemical constituents, ii. 335 ; 

 casein and milk-sugar, ii. 335 ; 

 butter or fat of milk, ii. 335; 

 quantity of fat in different kinds 

 of milk, ii. 336; influence of food 

 on the fat, ii. 337; salts of the 

 milk, ii. 338 



preponderance of compounds of 

 potash and phosphoric acid, ii. 339 



its occasional acid reaction, iii. 

 534 



abnormal constituents, ii. 340 



colostrum, ii. 341 



milk of various animals, ii. 341 



influence of food on the com- 

 position of the milk generally, ii. 

 343 



changes in the milk during the 

 period of lactation, ii. 343 



at different periods of the year, 

 iii. 534 



methods of analysing the milk, 

 ii. 344 



adulteration of cows' milk, modes 

 of detecting, ii. 345 



quantity of milk secreted by 

 women, ii. 346 



by cows, ii. 346 



origin of milk, ii, 347 



considered as the normal type 

 of food, iii. 406 

 Milk-globules, ii. 333 

 Milk-sugar, i. 295 



its occurrence iu the blood of 

 milch-cows, iii. 469 



MILLON'S test for the protein-com- 

 pounds, i. 328 



Mineral constituents of the animal 

 body, i. 405 



of plants, iii. 189 

 Molecular forces iii. 164 

 Molecular motions in the animal 



organism, iii. 201 

 Mucin, i. 388 ; ii. 371 

 Mucus, ii. 367 



its morphological constituents, ii. 

 369 



its chemical constituents, ii. 371 



its elementary analysis, ii. 373 



method of analysing, ii. 375 



its origin, ii. 377 



jts uses ,378 



Mucus-corpuscles in mucus, ii. 369 ; 



in saliva, ii. 11 ; in urine, ii. 396 

 Mulberry Calculus, its composition, i. 



46 



MULDER'S theory of the protein-com- 

 pounds, i. 329 

 Murexan, i. 208 

 Murexide, i. 207 

 Muscle-fibrin. See Syntonin, iii. 68, 



81, 480 



Muscle-sugar. Seelnosite, iii. 86, 469 

 Muscular fibres, smooth. See Con- 

 tractile fibre-cells, iii. 63 

 Muscular fibres, transversely striped, 

 iii. 74 



their histological relations, iii. 

 74 



their micro-chemical reactions, 

 iii. 77 



the substance of the fibrils (syn- 

 tonin) iii. 84 



the substance of the nuclei, iii. 

 84 



the sarcolemma, iii. 85 

 the muscular juice, iii. 86 

 the pigment of the muscles, iii. 

 87 



the quantity of water in the mus- 

 cles, iii. 90 



the chemical constituents of mus- 

 cles, iii. 90 



their amount of nitrogen nearly 

 the same throughout the animal 

 kingdom, iii, 402 



composition of ox-flesh, iii. 92 

 method of analysing muscles, iii. 

 93 



their function, iii. 95 

 Muscular juice, iii. 86 



its acidity varies with the activity 

 of the muscles, iii. 223 

 Mycoderma aceti, how developed, i. 



362 

 Mykomelinic acid, i. 205 



NAILS. See Horny Tissue, iii. 53 



Necrosis, iii. 30 



Nerves and brain, iii. 96, 554 



their histological relations, iii. 

 96 



nerve-fibres, iii. 96 

 neurolemma, iii. 98 

 nerve-cells, iii. 99 

 micro-chemical relations of ner- 

 vous tissue, iii. 100 



the chemical constitution of the 

 individual constituents of nervous 

 tissue, iii. 109 



the sheath of the nerve-fibres, 

 iii. 109 



the axis-cylinder, iii. 117 



