GENERAL IXDEX TO THE FIVE VOLUMES. 



479 



Blood, quantitative analyses of,..i. 130 

 : quantitative analysis of, by 

 the method of Beequerel and 



Rodier, i. 131 



quantitative analysis of, by 



the author's method,. i. 134 



table of composition of,. . .i. 138 



coagulation of, i. 142 



rapidity of coagulation of, 



i. 143 



circumstances modifying the 



coagulation of, i. 149 



coagulation of, in the organ- 

 ism, i. 150 



office of coagulation in arrest 



of haemorrhage, i. 153 



cause of coagulation of,. . .i. 156 



summary of properties and 



functions of, i. 167 



changes of, in respiration,.!. 452 



difference in color between 



venous and arterial, i. 454 



general differences between 



venous and arterial i. 470 



analyses of, for gases,. i. 458-464 



condition of gases in, i. 466 



as an article of food, ii. 76 



Blood-corpuscles (red), i. 108 



anatomical characters of,, .i. 109 



table of measurements of, .i. 113 



chemical characters of, .... i. 117 



development of,. . . .i. 118, v. 429 



functions of, i. 120 



(white), i. 121 



elementary corpuscles,. . . .i. 126 



absorption of oxygen by,, .i. 455 



changes of, in passing through 



the liver, iii. 329 



structure of, in the foetus, .v. 429 



Blood-crystals, i. 117 



Blood-vessels, development of,..v. 429 

 Boiling, in the preparation of food, 



ii. 88 

 Bones, physiological anatomy of, 



iii. 479 



fundamental substance of, 



iii. 480 



Haversian rods of, iii. 481 



Haversian canals of, iii. 481 



lacunae of, iii. 481 



canaliculi of, iii. 482 



marrow of, iii. 483 



generation of, by transplan- 

 tation of marrow, iii. 485 



periosteum of, iii. 485 



101 



Bones, generation of, by transplan- 

 tation of periosteum, iii. 486 



Bone-corpuscles, .iii. 482 



Botal, foramen of, v. 436, 412 



Brain (see cerebrum and encepha- 



lon), iv. 313 



comparative size of the right 



and the left side of, v. 457 



Branchial vascular arches, . v. 411, 



432, 433 



Bread, ii. 92 



mode of making, ii. 93 



made of gluten, ii. 53 



brown, ii. 95 



unfermented, or aerated, ..ii. 96 



Breathing capacity, extreme, . . . .i. 403 

 Broiling, in the preparation of food, 



ii. 88 

 Bronchial tubes, anatomy of, ... .i. 360 



development of, v. 410 



B runner, glands of, ii. 813 



Buccal glands, ii. 166 



Buckwheat, ii. 91 



Bursae, iii. 39, 42 



Butter, ii. 80, iii. 9< ? > 



Buttermilk, ii. 79 



Butyriue, iii. 96 



Cabbage, .ii. 99 



Cadaveric rigidity, iv. 461 



in animals killed by lightning 



or hunted to death, v. 462 



Caecum, ii. 384 



development of, v. 406 



Caffeine, ii. 119 



Cake, ii. 96 



Calf's head and feet, used as food, 



ii. 76 



Calorific elements, i. 60 



Canaliculi, of bone, iii. 482 



Canalis reuniens, v. 214 



Canals of Cuvier, v. 434 



Canine teeth, ii. 142, 143 



Capillaries, circulation in, i. 278 



anatomy of, i. 279 



distribution of, i. 281 



course of blood in, i. 283 



Capillary system, capacity of,. . .i. 282 

 Capillary circulation, microscopical 



examination of, i. 284 



rapidity of, i. 289 



relations of, to respiration,.!. 290 



causes of, i. 293 



phenomena in patients dead 



with yellow fever, i. 295 



