INDEX. 



893 



Eye, horopter, 343 



indirect field of vision in, 313 

 inversion of image in, 287 

 light adapted, 310, 318 



reflex in, 301 

 movements of, 338 

 muscular insufficiency, 339 

 nature of visual stimuli, 308 

 near point of distinct vision, 292 

 nodal point of, 286 

 ophthalmoscopic examination of, 



305 

 optical defects of, 293 



delusions, 350 

 physics of formation of image in, 



282 



qualities of visual sensations, 320 

 reduced schematic (Listing), 286 

 refractive power of, 293 

 size of retinal images, 288 

 spherical aberration in, 294 

 stereoscopic vision, 347 

 struggle of visual fields, 344 

 suppression of visual images, 343 

 theories of color vision, 331 

 threshold stimulus of, 317 

 visual field of, 312 



judgments, 349 



purple of, 310 

 Eye-muscles, action of, 338 



FACIAL nerve, dilator fibers in, 545 



nucleus of, 229 



Far point of distinct vision, 292 

 Fat, absorption of, 714 



as glycogen former, 734 



digestion of, 709 

 in stomach, 699 



excessive formation of, in obesity, 

 799 



in bile, 727 



metabolism of, in body, 797 



nutritive value of, 796 



of chyle, 715 



origin of, from carbohydrates, 798 



in body, 797 

 Fatigue, in nerve fibers, 110 



muscular, 47 



of olfactory organs, 279 



theories of, 66 

 Feces, composition of, 720 

 Fermentation in intestine, 718 



of carbohydrates in small intes- 

 tine, 714 



Ferments, historical account of, 657 

 Fertilization of ovum, 850 

 Fibrillary contractions of heart, 495 

 Fibrin factors, 417 



ferment, preparation of, 416 



globulin, 413, 419 



relations to blood-clot, 414 



Fibrinogen, 412 



preparation of, 416 

 Fictitious meal (JPawlow), 689 

 Fifth cranial nerve, 227 

 Fillet, lateral, 200 



median, 190 

 Fistula, Eck's, 754 



gall-bladder, 715 



stomach, 686 



Thiry-Vella, 710 

 Flavors, 656 



dietary importance of, 804 

 Flechsig's myelinization method, 157 



tracts, 164 

 Fluorid solution, effect on clotting. 



422 

 Food, composition of, 655 



definition of, 654 



potential energy of, 814 

 Foodstuffs, definition of, 654 

 Fourth cranial nerve, nucleus of, 227 

 Fovea, center for, in occipital cor- 

 tex, 196 



of retina, size of, 314, 315 

 Franklin theory of color vision, 334 

 Freezing point, method of determin- 

 ing, 884 



Fundic glands of stomach, 683 

 Fundus of stomach, 639 



GALL-BLADDER, functions of, 728 



nerves of, 730 

 Galvanometer, construction of, 92 



d'Arsonval, 93 

 Gases, laws governing absorption 



of, 599 

 of blood, 596 

 pressure of, 599 

 tension of, in solution, 601 

 Gas-pump, 597 

 Gastric glands, 683 



histological changes in, during 



secretion, 684 

 secretory nerves of, 688 

 secretion, acid of, 687 

 composition of, 685 

 curve of, 689 

 means of obtaining, 685 

 normal mechanism of, 689 

 Gelatin, nutritive value of, 791 

 Genital organs, vasomotor supply of, 



562 



Germ plasm, definition of, 872 

 Globin, 389 

 Globulicidal action of blood-serum, 



387 



Globulins, general properties of, 878 

 Glomerulus of kidney, functions of, 



744 



Glossopharyngeal nerve, dilator fibers 

 in, 545 



