Vlll CONTENTS. 



CHAPTER IV. 



ALBUMINOUS MATTERS. 



PAOK 



Composition and general characters of the albuminous matters Hygrosco- 

 picity Coagulation Catalysis Putrefaction Production of albuminous 

 matters Fibrine Albumen Albuminose Gascine Ptyaline Pepsine 

 Pancreatine Mucosine Myosine Collagen Chondrine Elasticine 

 Keratine Alteration and discharge of the albuminous matters . 79-93 



CHAPTER V. 



COLORING MATTERS. 



General characters of the coloring matters Hemoglobine Melanine Bili- 

 rubine Biliverdine Urochrome Luteine Chlorophylle . . 94-101 



CHAPTER VI. 



CRYSTALLIZABLE NITROGENOUS MATTERS. 



General characters of the crystallizable nitrogenous matters Lecithine 

 Cerebrinc Leucine Sodium glycocholate Sodium taurocholate Crca- 

 tine Creatinine Urea Sodium urate Sodium hippurate . . 102-112 



CHAPTER VII. 



FOOD. 



Inorganic ingredients of the food Non-nitrogenous organic ingredients of 

 the food Nitrogenous ingredients of the food Composition of different 

 articles of food Milk Bread Meat Eggs Vegetables Eequisite 

 quantity of food and of its different ingredients Results of the assimilation 

 and metamorphosis of the food 113-130 



CHAPTER VIII. 



DIGESTION. 



Nature of the digestive process Digestive apparatus Mastication The ^ 

 saliva Salivary glands Physical properties and composition of the saliva 

 Its modes of secretion Its daily quantity Its physiological action 

 The gastric juice and stomach digestion Mucous membrane of the sto- 

 mach Physical qualities and composition of the gastric juice Its mode 

 of secretion Its daily quantity Its physiological action The pancreatic 

 juice Structure of the pancreas Physical character and composition of 

 the pancreatic juice Its physiological properties The intestinal juice 

 Brunner's glands Follicles of Lieberkiihn Mode of obtaining the intes- 

 tinal juice Its composition and properties The large intestine and its 

 contents Excretine Stercorine ....... 131-188 



CHAPTER IX. 



ABSORPTION. 



Intestinal villi Closed follicles of the small intestine Absorption by the 

 villi Absorption by the bloodvessels Absorption by the lacteals Pas- 

 sage of absorbed materials into the circulation Renovation of the blood 

 by digestion and absorption ........ 189-200 



