INDEX. 



573 



the medulla or nerve pulp. iii. 

 Ill 



the nerve-cells, iii. 115 

 the fats of the brain, iii. 113, 

 555 



cerebric acid, iii. 113 

 oleophosphoric acid, iii. 114 

 cholesterin, iii. 115 

 composition of brain and nervous 

 masses generally, iii. 116, 554 



amount of water and of fat in 

 various parts of the brain, iii. 117 



physiological conclusions, iii. 

 118 



method of analysis, iii. 119 

 Nervous system, its influence on di- 

 gestion and the digestive fluids, iii. 

 305-308 

 Neutral bodies, non-nitrogenous, i. 



280-299 



Nitric acid in the urine, ii. 431 ; after 

 the administration of the salts of 

 ammonia, iii. 541 

 Nitriles, i. 37 

 Nitrocaprylonic acid, i. 68 

 Nitrocholic acid, i. 122 

 Nitrogen in expired air, iii. 333 



as a measure of the nutritive 

 value of food, iii. 401 

 Nitrogenous acids, i. 183-235 

 Nitrogenous basic bodies, i. 127 

 Non-nitrogenous acids, i. 31-127 

 Nucleine,ii. 186 

 Nutrition, iii. 397 



nutrient value of food, iii. 399 

 amount of nitrogen in the food, 

 iii. 401 



milk the normal type of food, iii. 

 406 



the normal quanUty of food, iii. 

 407 



methods of determining it, iii. 

 407 



the quantities of different kinds 

 of food that can be absorbed from 

 the intestine, iii. 413 



influence of food upon the blood, 

 iii. 414 



ingesta and egesta of the animal 

 organism, iii. 416 



the necessary quantity of food, 

 iii. 418, 425 



balance between the ingesta and 

 final products, iii. 419 



final products, iii. 417-423 

 conditions rendering the food 

 insufficient for the well-being of the 

 organism, iii. 429 



the final products during inani- 

 tion, iii. 431 



metamorphosis of tissue during 

 growth, iii. 436 



chemical changes which the egg 

 undergoes during incubation, iii. 

 439 



(EtfANTHAL, i. 67 



(Enanthylic acid, i. 66 

 OEnanthylous acid, i. 67 

 Oil of bitter almonds, i. 81 

 Oily fatty acids, i. 112 

 Oleate of oxide of lipyl, i. 246 

 Oleic acid, i. 112; a possible source of 

 error in applying Pettenkofer's test, 

 iii. 458 

 Olein, i. 246 



Oleophosphoric acid, iii. 114 

 Omichmyle, oxide of, ii. 400 

 Organic acids formed from the carbo- 

 hydrates ; their use in the metamor- 

 phosis of matter, iii. 218 

 Organic matter, its origin in the vege- 

 table kingdom, iii. 178 



origin of the carbon, iii. 180 

 hydrogen, iii. 184 

 nitrogen, iii. 185 

 sulphur, iii. 188 



Organic substrata of the animal organ- 

 ism, i. 24 

 Osseous tissue, iii. 12 



its histological relations, iii. 12- 

 16 



its chemical constituents, iii. 16 

 its qualitative composition, iii. 



its cartilage, iii. 17 

 its quantitative constitution, iii. 

 18 



differences in the bones of the 

 same individual, iii. 19 



of the two sexes, iii. 19 



at various ages, iii. 20 

 bones of mammals, iii. 20 



of birds, iii. 21 



of amphibians, iii. 21 



of fishes, iii. 21 

 morbid bones, iii. 22 



primary schlerosis, iii. 25 



osteophyte, iii. 25 



cxostoses, iii. 26 



osteoporosis, iii. 26 



osteomalacia, iii. 26, 28 



rachitis, iii. 27 



craniotabes, iii. 28 



carious bones, iii. 30 



necrosed bones, iii. 30 

 fossil bones, iii. 31 

 analysis of bones, iii. 32 

 relative weight of the skeleton, 

 iii. 35 



development of the bones, iii. 35. 

 437 

 Osteomalacia, iii. 26-28 



