8 CONTENTS. 



CHAPTER IV. 



DBINKS QUANTITY AND QUALITY OF FOOD. 



Water Alcohol Distilled liquors Wines, malt liquors, etc. Coffee Tea 

 Chocolate Quantity and variety of food necessary to nutrition Necessity 

 of a varied diet, . ...,'. . . . . Page 101 



CHAPTER V. 



DIGESTION PKEHENSION AND MASTICATION. 



General arrangement of the digestive apparatus Prehension of solids and 

 liquids Mastication Physiological anatomy of the organs of mastication 

 Enamel of the teeth Dentine Cement Pulp-cavity Arrangement of the 

 teeth Anatomy of the maxillary bones Temporo-maxillary articulation 

 Muscles of mastication Muscles which depress the lower jaw Action of the 

 muscles which elevate the lower jaw and move it laterally and antero-pos- 

 teriorly Action of the tongue, lips, and cheeks in mastication Summary of 

 the process of mastication, . .V 133 



CHAPTER VI. 



INSAIIVATION. 



General considerations Parotid saliva Relations of the parotid secretion to 

 mastication Submaxillary saliva Relations of the submaxillary secretion 

 to mastication and gustation Sublingual saliva Fluids from the smaller 

 glands of the mouth, tongue, and fauces Mixed saliva Quantity of saliva 

 General properties and composition of the saliva Functions of the saliva- 

 Action of the saliva on starch Mechanical functions of the saliva, . 155 



CHAPTER VII. 



DEGLUTITION. 



Physiological anatomy of the parts concerned in deglutition Pharynx Muscles 

 of the pharynx Muscles of the soft palate Mucous membrane of the phar- 

 ynx (Esophagus Mechanism of deglutition First period of deglutition 

 Second period of deglutition Protection of the posterior nares during the 

 second period of deglutition Protection of the opening of the larynx Func- 

 tion of the epiglottis Study of deglutition by auto-laryngoscopy Third period 

 of deglutition Intermittent contraction of the lower third of the oesophagus 

 Nature of the movements of deglutition Deglutition of air, . .181 



