368 



INDEX 



Blood, 140-144 (see also Hemoglob- | 



in, etc.) 



analysis results, 140 

 Blood, catalytic activity of, 118 

 coagulation of, 143 

 composition of, 140 

 corpuscles, composition of, 141 

 enzymes in. 142 

 gases, transference of, 141 

 general functions of, 140 

 guaiac test for, 119 

 hydrogen-ion concentration of, 



143 



laking of, 116 



plasma, composition of, 141 

 platelets, 142 

 osmotic pressure of, 143 

 reaction of, 142 

 Bones, composition of, 138 

 Brain, composition of, 138 



glucosides found in, 52 

 Breadstuffs, value as foods, 134 

 Breakfast foods, value as foods, 



134 



Bromine, 35 

 160 



Buffers, 28 

 Butter, 87 



Butter, value as food, 132 

 Buttermilk, 132 

 Butyric acid, 80 



C 

 Calcium, 38, 193 



blood clotting dependent on, 36 



detection of, 39 



distribution in body, 39 



in clotting of milk/ 36, 39, 115, 



160 



phosphate in bone, 38 

 Calorimeter, 215 

 Cane sugar (See Saccharose) 

 Caprine, in brain, 138 

 Caramel formation., 53 

 Carbamino reaction of amino acids, 



99 



Carbohydrates, 19, 41-79 

 absorption of, 174 

 amount in body, 19 

 behavior with acids, 53 

 behavior with alkalies, 52 

 can be " built down," 41 

 classification of, 48 

 combinations of, 52 



Carbohydrates Cont 'd 



composition of, 41 



distribution of. 41 



fats in bdy (See Metabolism 

 of) 



fermentation of. 58 



general function. 41 



individual groups. 67-79 



interconversion of, 51 



metabolism of. 53. 203-2^9 



metabolism "DrN ratio. 209 



occurrence. 41 



optical activity of, 42 



origin of. 49 



osazone formation, 57 



oxidation of. 54 



reduction of, 57 



role in body, 20.. 



role in plants and animals, 41 



structure of, 41 



synthesis in animals. 50 



synthesis in laboratory, 50 



synthesis in -plants, 49 



tosts for 54-59 

 Carbon, 35, 36 



Carbon monoxide hemoglobin. 121 

 Cartilage, composition of, 139 

 Caseinogen, altered by rennin. 159 

 Casein, digested by erepsin, 165 



general properties, 115 

 Cellulose, 48, 77 



food value. 78 



value to body of, 134 

 Cerebron, in brain, 138 

 Cerebrosides, in brain, 138 

 Cheese, value as food, 133 

 Chewing, importance of, 146 

 Chlorides, 40, 190 

 Chlorine, 40 

 Chlorophyl, role in carbohydrate 



synlhesis, 49 

 Cholesterol. 89, 90 



in bile. 167 



in brain, 138 

 Chromoproteins, 116 

 Chyme, 162 



causes flow of bile, 166 

 Coagulated proteins, 92, 113 

 Cod liver oil, 87 

 Collagen, properties, 112 

 Collodial solutions, 28 

 Colloids, classification and prop- 

 erties of, 29, 31 



