CONTENTS xv 



XXIV. THE COLORING MATTER OF THE BLOOD. BLOOD GASES. GAS INTER- 



CHANGE IN THE LUNGS. PHYSIOLOGY OF ALPINISM .. 579 



Haemoglobin. Production of Haemoglobin Crystals. Variability 

 of Haemoglobin. HsDmochrome and Crystallized Blood Coloring 

 Matter. Individuality of Haemoglobin. Importance of Iron in 

 the Blood Coloring Matter. Methaemoglobin. Blood Gases. 

 Technic of Blood-Gas Analysis. Objective Haemoglobinometry 

 and Spectrophotometry. Coefficients of Absorption, Invasion 

 and Evasion. Tension Curves. Influence of Carbonic Acid 

 Pressure. Influence of Temperature. Influence of the Salts in 

 the Medium and Other Factors. Physical-Chemical Concep- 

 tion of Oxygen Fixation by Haemoglobin. Carbonic Acid Com- 

 bination in Blood. Process of Exchange Between the Blood 

 Corpuscles and Serum. Gas Exchange in the Lung . Mechanism 

 of Gas Exchange. Secretion of Oxygen in the Swim-Bladder of 

 Fish. Partial Pulmonary Exclusion. Cutaneous Respiration. 

 Intestinal Respiration. Physiology of Alpinism. Sources of 

 Observation Material. Influence of Climatic Factors. Increase 

 of Blood Corpuscles. Changes in Cardiac Activity. Changes 

 of Respiration. Acapnia. Loss in Alkalescence of the Blood. 

 Increase of Energy Exchange. Nitrogen Retention. 



XXV. FEVER 610 



Total Exchange. Influence of Increased Muscular Activity. 

 Increase of Reaction Velocity of Metabolic Processes with the 

 Temperature. Frugality of Body in Chronic Febrile Conditions. 

 Respiratory Quotient. Reduction Power of Tissues. Decreased 

 Heat Elimination. Protein Destruction. Inhibition of Febrile 

 Protein Destruction by Increasing Carbohydrate Food. Elimina- 

 tion of Nitrogenous Metabolic End-Products. Acidosis and Fat 

 Destruction. Relation of Carbohydrate Metabolism to Fever. 

 Changes in the Constitution of Blood Plasma. Water Economy 

 in Fever. Swelling of Cellular Protoplasm. Chlorine Retention. 

 Chemical and Physical Heat Regulation. Importance of Nerv- 

 ous System in Regulation of Temperature. Fixation of Heat 

 Regulation at a Higher Level. Increased Excitability of Heat 

 Regulating Centres in Fever and its Reduction by Antipyretics. 

 Pyrogenic Properties of Proteins and Protein Derivatives. 

 Fever Following the Introduction of Corpuscular Elements into 

 the Circulation. Hyperthermias Produced by Chemically 

 Definite Substances. Salt- and Sugar-Fever. Significance 

 of Fever. Epilogue. 



