88 



HUMAN PHYSIOLOGY. 



The fat entirely disappears, with the exception of a small quantity 

 which remains in the posterior portion of the orbits and around 

 the kidneys. The blood diminishes in volume and loses its nutritive 

 properties. The muscles undergo a marked diminution in volume and 

 become soft and flabby. The nervous system is last to suffer, not 

 more than two per cent., disappearing before death occurs. 



The appearances presented by the body after death from starvation 

 are those of anemia and great emaciation ; almost total absence of 

 fat ; bloodlessness ; a diminution in the volume of the organs ; an 

 empty condition of the stomach and bowels, the coats of which are 

 thin and transparent. There is a marked disposition of the body to 

 undergo decomposition, giving rise to a very fetid odor. 



The duration of life after a complete deprivation of food varies 

 from eight to thirteen days, though life can be maintained much 

 longer if a quantity of water be obtained. The water is more essen- 

 tial under these circumstances than the solid matters, which can be 

 supplied by the organism itself. 



The different alimentary or nutritive principles which are appro- 

 priated by the tissues, and which are contained within the various 

 articles of food, belong to both the organic and inorganic groups and 

 chemic compounds, and may be classified according to their composi- 

 tion as follows : 



CLASSIFICATION OF ALIMENTARY PRINCIPLES. 



1. Proteid Group. Nitrogenized, C, 0, H, N, S, P. 



Principle. Where Found. 



Myosin Flesh of animals. 



Vitellin, albumin Yolk of egg, white of egg. 



Fibrin, globulin Blood contained in meat. 



Casein Milk, cheese. 



Gluten Grain of wheat .and other cereals. 



Vegetable albumin Soft, growing vegetables. 



Legumin Peas, beans, lentils, etc. 



Gelatin Bones. 



2. Oleaginous Group. C, 0, H. 



Animal fats and oils "1 Found in the adipose tissue of ani- 



Stearin, olein L mals, seeds, grains, nuts, fruits, 



Palmitin, fatty acids J and other vegetable tissues. 



3. Carbohydrate Group. C, 0, H. 



