336 



Index. 



Carbohydrates, synthesis in plants, 



320. 



Carbolic acid, 146, 155. 

 Carbon, estimation of, 28. 



identification of, 22. 



Carbon dioxide, assimilation by 



plants, 321. 



Carboxylic acids, 87, 94, 105. 

 Caseinogen, 244, 256. 



in proteins, 227. 



Catechol, 156. 

 Cellulose, 215. 

 Cherry-gum, 216. 

 Chloral, 86. 

 Chlorhydrins, 78. 

 Chlorides, 64. 



acid, 100. 



Chloroform, 64. 



Chlorophyll, 257, 265, 322. 



Cholesterol, 190. 



Citric acid, 120. 



" Coagulum," 237. 



Colloids, 234. 



Copper acetates, 93. 



Cresols, 155. 



Crystallization, 13. 



resolution of racemic acid forms 



by, 175. 



"Crystalloids," 234. 

 Cuprous oxide, 81. 

 Cyanates, 133. 

 Cyanides, 88, 133. 

 Cyanogen, 131. 

 Cymene, 153. 

 Cystine, 222, 227. 

 Cystinuria, 311. 

 Cytidine, 252. 

 Cytiosine, 250, 251, 255. 



Dextrose, 193, 216, 217. 



complex changes undergone in 



animal body, 316. 



reactions of, 195. 



Diabetes, experimental investigations 



in, 311, 314. 

 Diazo compounds, 147. 

 Diazonium compounds, 147. 

 Diazotization, 147. 

 Dibasic acids, 105. 

 Dicarboxylic acids, 105, 116. 

 Diethyl sulphate, 97. 

 Dipropargyl, 135. 



Disaccharoses, 213. 

 Distillation, 17. 

 Dulcite, 78. 



Edestin, 244. 



Eggs, 278. 



Enantio-morphs, 170. 



resolution of racemic acid forms 



into, 177. 

 Enzymes, 75, 299. 

 examples of action on animal 



body, 299. 



nature of action, 287, 288. 



Erythritol, 78. 



Esbach's reagent for proteins, 238. 



Esters, 94-99, 122. 



Ethyl acetate, 97, 98. 



aoetoacetate, 1 14. 



alcohol, 65, 75. 



ether, 122. 



hydrogen sulphate, 97. 



malonate, synthesis by, 109. 



nitrate, 96. 



nitrite, 96. 



Ethylene glycol, 76. 

 hydrocarbons, 56.] 



Faeces, analysis of, 279. 

 Fats, 180 et seq. 



analysis of, 276. 



extraction of, from tissues, 182. 



methods of characterizing, 183. 



summary of chemistry of, 188. 



Fatty acids, 81, 87, 183. 



in organism, 309. 



derivatives of, 100. 



Fehling's solution, 81, 195. 

 Fenton's reagent, 204. 

 Fermentation, alcoholic, 75. 



of sugars, 212. 



Ferments, nature of action of, 288, 



292. 

 products of proteins obtained 



by, 259. 

 Flour, 278. 

 Foodstuffs, analysis of, 273, 276. 



caloric values of, 272. 



organic constituents of, 270. 



Formaldehyde, in plants, 323. 



reaction with glycine, 262. 



Formalin, 79. 

 Formates, 88. 



