CONTENTS OF PART II. 



BOOK II. 



THE TISSUES OF CHEMICAL ACTION WITH THEIE EESPECTIVE 

 MECHANISMS. NUTRITION. 



CHAPTER I. 

 THE TISSUES AND MECHANISMS OF DIGESTION. 



PAGE 



196. Food-stuffs. The several stages of Digestion 379 



SECTION I. 



THE CHARACTERS AND PROPERTIES OF SALIVA AND GASTRIC JUICE. 



Saliva. 



197. The chemical characters of saliva. Mucin 381 



198. The properties of saliva. The action of saliva on starch. Characters 



of starch, dextrins, dextrose, maltose 382 



199. The nature of the amylolytic action of saliva. The amylolytic 



ferment 385 



200. The characters of parotid, submaxillary, sublingual and mixed 



saliva 386 



Gastric Juice. 



201. The chemical characters of gastric juice 388 



202. The action of gastric juice on proteids. Artificial gastric juice. 

 The characters of the more important proteid bodies. Formation 



of acid-albumin 389 



203. Peptone and albumose. Parapeptone. Classification of proteids . 393 



