vi CONTENTS. 



sounds Capacity of the lungs and the quantity of air changed in the respiratory acts Eesidual air Reserve 

 air Tidal, or breathing air Complemental air Extreme breathing capacity Eelations in volume of the expired 

 to the inspired air Diffusion of air in the lungs, Page 114 



CHAPTER V. 



CHANGES WHICH THE AIR AND THE BLOOD UNDERGO IN RESPIRATION. 



Composition of the air Consumption of oxygen Exhalation of carbonic acid Influence of age Relations between 

 the quantity of oxygen consumed and the quantity of carbonic acid exhaled Exhalation of watery vapor Ex- 

 halation of ammonia Exhalation of organic matter Exhalation of nitrogen Changes of the blood in respira- 

 tion (haematosis) Difference in color between arterial and venous blood Comparison of the gases in venous 

 and arterial blood Analysis of the blood for gases Relative quantities of oxygen and carbonic acid in venous 

 and arterial blood Nitrogen of the blood Condition of the gases in the blood Mechanism of the interchange 

 of gases between the blood and the air in the lungs Relations of respiration to nutrition, etc. Views of physi- 

 ologists anterior to the time of Lavoisier Relations of the consumption of oxygen to nutrition Relations of 

 the exhalation of carbonic acid to nutrition Essential processes of respiration The respiratory sense, or want 

 on the part of the system which induces the respiratory movements Respiratory efforts before birth Cuta- 

 neous respiration Asphyxia, .129 



CHAPTER VI. 



ALIMENTATION. 



Appetite Circumstances which modify the appetite Influence of habit Hunger Seat of the sense of hunger- 

 Thirst Seat of the sense of thirst Duration of life in inanition Division of alimentary principles Nitrogeu- 

 ized alimentary principles Non-nitrogenized alimentary principles Inorganic alimentary principles Water 

 Alcohol Distilled liquors Wines, malt liquors, etc. Coffee Tea Chocolate Condiments and flavoring articles 

 Quantity and variety of food necessary to nutrition Necessity of a varied diet, 171 



CHAPTER VII. 



DIGESTION, MASTICATION, INSALIVATION, AND DEGLUTITION. 



General arrangement of the digestive apparatus Prehension of solids and liquids Mastication Physiological anat- 

 omy of the teeth Anatomy of the maxillary bones Temporo-in axillary articulation Muscles of mastication 

 Muscles which depress the lower jaw Action of the muscles which elevate the lower jaw and move it laterally 

 and antero-posteriorly Action of the tongue, lips, and cheeks in mastication Summary of the process of masti- 

 cation Parotid saliva Submaxillary saliva Sublingual saliva Fluids from the smaller glands of the mouth, 

 tongue, and fauces Mixed saliva Quantity of saliva General properties and composition of the saliva Action 

 of the saliva upon starch Mechanical functions of the saliva Deglutition Physiological anatomy of the parts con- 

 cerned in deglutition Muscles of the pharynx Muscles of the soft palate Mucous membrane of the pharynx 

 (Esophagus Mechanism of deglutition First period of deglutition Second period of deglutition Protection of 

 the posterior nares during the second period of deglutition Protection of the opening of the larynx Function 

 of the epiglottis Study of deglutition by autolaryngoscopy Third period of deglutition Intermittent contrac- 

 tion of the lower third of the esophagus Nature of the movements of deglutition Deglutition of air, . 195 



CHAPTER VIII. 



STOMA CH-DIGESTION. 



Physiological anatomy of the stomach Glandular apparatus in the stomach Gastric juice Mode of obtaining the gas- 

 tric juice Gastric fistula in the human subject Secretion of the gastric juice Composition of the gastric juice- 

 Source of the acidity of the gastric juice Ordinary saline constituents of the gastric juice Action of the gastric 

 juice in digestion Constituents upon which the activity of the gastric juice depends Action of the gastric juice 

 upon meats Action upon albumen, fibrin, caseine, and gelatine Action upon vegetable nitrogenized principles 

 Albuminose, or peptones Action of the gastric juice upon fats Action upon saccharine and amylaceous principles 

 Duration of stomach-digestion Digestibility of different aliments in the stomach Action of the gastric juice 

 upon the coats of the stomach Circumstances which influence stomach-digestion Character of the contractions 

 of the muscular coat of the stomach Movements in the cardiac and in the pyloric portion Mechanism of the 

 movements of the stomach Rumination, and regurgitation from the stomach Rumination in the human sub- 

 ject Vomiting Condition of the stomach during the act of vomiting Action of the diaphragm in vomiting 

 Action of the abdominal muscles in vomiting Action of the oesophagus in vomiting Eructation, . . 226 



