14 TABLE OF CONTENTS. 



PAGE 



CHAPTER XLV. THE KIDNEY AND SKIN AS EXCRETORY ORGANS 762 



Structure of the Kidney, 762. The Secretion of Urine, 763. Function of 

 the Glomeralus, 765. Function of the Convoluted Tubule, 767. Action of 

 Diuretics, 769. The Blood-flow Through the Kidneys, 769. The Composi- 

 tion of Urine, 772. The Nitrogenous Excreta in the Urine, 773. Origin and 

 Significance of Urea, 774. Origin and Significance of the Purin Bodies (Uric 

 Acid, Xanthin, Hypoxanthin), 777. ^-Origin and Significance of the Creatinin, 

 780. Hippuric Acid, 781. The Conjugated Sulphates and the Sulphur Excre- 

 tion, 781. Secretion of the Water and Inorganic Salts, 782. Micturition, 

 783. Contractions of the Bladder, 784. Nervous Mechanism of Micturition, 

 787. Excretory Functions of the Skin, 788. Composition of Sweat, 788. 

 Secretory Fibers of Sweat Glands, 789. Sweat Centers, 791. Sebaceous 

 Secretion, 791. Excretion of Carbon Dioxid through the Skin, 792. 



CHAPTER XLVI. SECRETION OF THE DUCTLESS GLANDS INTERNAL 



SECRETION 793 



Internal Secretion of Liver, 794. Internal Secretion of the Thyroid Tissues, 

 794. Extirpation of Thyroids and Parathyroids, 795. Function of the Para- 

 thyroids, 795. Theories of General Functions of Thyroid and Parathyroids, 

 797. Cyon's View of Function of Thyroid, 797. Function of Thymus, 798. 

 Structure and Properties of Adrenal Bodies, 798. General Function of Adre- 

 nals, 801. Pituitary Body, 801. Internal Secretion of Testis and Ovary, 

 802. Internal Secretion of Pancreas, 804. Internal Secretion of Kidney, 806. 



SECTION VIII. 

 NUTRITION AND HEAT PRODUCTION AND REGULATION. 



CHAPTER XLVII. GENERAL METHODS. HISTORY OF THE PROTEIN 



FOOD 808 



General Statement, 808. Nitrogen Equilibrium, 808. Carbon Equilibrium 

 and Body Equilibrium, 810. Balance Experiments, 810. Respiration Cham- 

 ber, 811. Effect of Non-protein Food on Nitrogen Equilibrium, 811. Nutri- 

 tive History of the Protein Food, 811. Tissue Protein and Circulating Protein, 

 812. Amount of Protein Necessary in Normal Nutrition, Question of Luxus 

 Consumption, 813. Specific Character of Protein Metabolism, 815. Specific 

 Dynamic Action of Proteins, 818. Nutritive Value of Albuminoids, 818. 



CHAPTER XLVIII. NUTRITIVE HISTORY OF CARBOHYDRATES AND FATS 821 



The Carbohydrate Supply of the Body, 821. Regulation of the Sugar Supply 

 of the Body, 821. Fate of the Carbohydrates in the Body, 824. Functions of 

 the Carbohydrate Food, 825. Nutritive Value of Fats, 826. Fate of Fats in 

 the Tissues, 826. Origin of Body Fat, 827. Origin of Body Fat from Carbohy- 

 drates, 829. Origin of Body Fat from Food Fat, 828. Source of Fat in 

 Ordinary Diets, 829. Cause of the Formation of Fat, Obesity, 829. General 

 Functions of Fat, 830. 



CHAPTER XLIX. NUTRITIVE VALUE OF THE INORGANIC SALTS AND THE 



ACCESSORY ARTICLES OF DIET 832 



The Inorganic Salts of the Body, 831. Effect of Ash-free and Ash-poor Diets, 

 833. Special Importance of Sodium Chlorid, Calcium, and Iron Salts, 833. 

 The Condiments, Flavors, and Stimulants, 835. Physiological Effects of 

 Alcohol, 836. 



CHAPTER L. EFFECT OF MUSCULAR WORK AND TEMPERATURE ON BODY 



METABOLISM; HEAT ENERGY OF FOODS; DIETETICS 840 



The Effect of Muscular Work, 840. Effect of Sleep, 842. Effect of Variations 

 in Temperature, 842. Effect of Starvation, 843. The Potential Energy of 

 Food, 845. Dietetics, 848. 



CHAPTER LI. THE PRODUCTION OF HEAT IN THE BODY; ITS MEASURE- 

 MENT AND REGULATION; BODY TEMPERATURE; CALORIMETRY; 

 PHYSIOLOGICAL OXIDATIONS 852 



Historical Account of Theories of Animal Heat, 852. Body Temperature in 

 Man, 853. Calorimetry, 855. Heat Regulation, 860. Regulation of Heat 

 Loss, 860. Regulation of Heat Production, 863. Existence of Heat Centers 

 and Heat Nerves, 864. Theories of Physiological Oxidations, 866. 



