INDEX 



369 



ColloidsGout 'cl 



methods of precipitating, 32 

 Tyndall 's phenomenon, 30 

 Conjugated glucuronates in urine, 



180 



Conjugated proteins, 92, 126-127 

 Connective tissue, composition of, 



139 



Cooking importance of, 131 

 Copper, 35 

 Cream, 132 

 Creatine, in brain. 138 



in urine, 188-190 

 Creatinine, in urine, 188-190 

 Cretinism, 227 



Cyanhydrin synthesis of carbohy- 

 drates, 50 



Cystin, bacterial destruction of, 

 171 



D 



Derived proteins, 92, 125-129 

 Dextrin, 48 



general properties of, 77 



in salivary digestion, 150 

 Dextrose (See Glucose) 

 Diabetes mellitus, 207 

 Diet, choice cf, 135 

 Digestion, general purpose of, 145 



in intestine, 162-172 



in mouth, 145-151 



in stomach, 152-161 

 Disaccharides, 48, 72-75 



Eck's fistula, 184 

 Edestin, 112 



Eggs, composition of, 133 

 Elastin, 113 

 Elements in body, 35 

 Emulsification, 182 

 Emulsions, importance of, 83 

 Energy exchange, 214 

 Energy requirements, 217 

 Enterokinase, 169 

 Enzymes, 59-66, 169 

 Enzymes vs. ' 'Ferments," 59 

 Erepsin, intestinal, 169 



pancreatic, 165 



Ethereal sulphates in urine, 191 

 Excretion, general, 176 

 Extractives, 19, 20 

 Extractives in brain, 138 



Fats, 80-87 



absorption of, 175 



acetyl equivalent, 86 



acrolein test for, 84 



amounts in body, 19, 80 



composition of, 80 



detection, 84 



distribution, 80 



omulsification of, 82 



formula of, 81 



general properties, 82 



identification of, 84 



iodine number, 86 



melting points of, 85 



metabolism of, 211, 212 



rancid, 84 



Reichert-Meissl number, 85 



saponification equivalent, 85 



saponification of, 83 



sources of. in body, 212 



storage of, 211 



volatile fatty acids in, 85 

 Fatty acids, 81 



formed from carbohydrates, 58 

 Feces, composition and amount, 171 

 Filing's test, chemistry of, 54 

 Fibrinogen, properties, 111 

 Field of physiological chemistry, 



17 



Fluorine, 40 

 Food accessories, 222 

 Food, definition of, 130 

 Foods, heat equivalent of, 216 



specific dynamic action of, 217 

 Foodstuffs, 130-144 

 Formic acid, from carbohydrates, 



52 

 Fructose, 70 



conversion to other sugars, 51 

 distinction from glucose, 70 

 distribution, 70 

 Fruit sugar (See Fructose) 

 Fruits, value as foods, 134 

 Furfurol, formed from carbohy- 

 drates, 53 



G 



Galactose, 70 



formation from glucose, 70 

 Gall stones, 168 

 Gastric digestion, 152-161 



