CONTENTS 13 



motic Pressure, 143; Coagulation of the B-lood, 143; Lymph, 144; The 

 Skin, 144. 



CHAPTER VII 



DIGESTION IN THE MOUTH 



General Purpose of Digestion, 145; Preparation of Food, 146; Saliva, 

 146. 



CHAPTER VIII 



DIGESTION IN THE STOMACH 



Importance, 152; Methods of Study, 152; Causation of Flow of Gastric 

 Juice, 153; General Character of the Secretion, 155; Hydrochloric Acid, 

 155; Source of the Hydrochloric Acid, 157; The Functions of the Hydro- 

 chloric Acid, 157; Enzymes of the Gastric Juice, 158; Pepsin, 158; Prod- 

 ucts of Peptic Digestion, 159; Rennin, 159; Are Pepsin and Rennin Iden- 

 tical? 160; The Stomach Wall is not Digested, 161; Passage of the Food 

 into the Intestine, 161. 



CHAPTER IX 



DIGESTION IN THE INTESTINE 



General, 162; Pancreatic Juice, 162; General, 162; Mechanism of 

 Flow, 163; Composition of Pancreatic Juice, 163; Tiypsin, 164; Rennin, 

 165; Action on Fats, 165; Steapsin, 165; Action on Starches, 165; Amylase 

 or "Amylopsin," 165; The Bile, 166; Causes of Flow, 166; Amount, 166; 

 Composition. Function, 167; Bile Pigments, 167; Bile Salts, 168; Intes- 

 tinal Secretion, 168; Erepsin, 169; Other Enzymes, 169; Excretory Func- 

 tion of Intestinal Secretion, 169; Bacterial Action in the Intestine, 170; 

 Feees, 171. 



CHAPTER X 

 ABSORPTION 

 General, 173; Absorption of Proteins, 174; Carbohydrate Absorption, 



CHAPTER XI 



URINE 



General, 176; Physical Properties, 177; Volume, 177; Oolor, Trans- 

 parency, 178; Consistency, Odor, Taste, 179; Specific Gravity. Total 

 Solids, 179; Optical Activity, Reducing Power, Fermentation, etc., 180; 

 Reaction, 181; Urea, 182; Uric Acid and Other Purine Derivatives, 184; 

 Hippuric Acid, 187; Ammonia, 188; Creatinine and Creatine, 188; Inor- 

 ganic Constituents, 190; Chlorides, 190; Phosphates, 191; Sulphates, 191; 



