CONTENTS 



§ 4. The Composition of Urine and Chemistry of Urea. 



5. The Secretion of Urine. 



6. Th^ History of Urea. 



7. The Structure of the Skin. Nails and Hairs. 



8. The Composition and Quantity of Stveat. 



9. A Comparison of the Lutigs, Kidneys, and Skin. 



10. The Secretion of Siveat and its Nervous Control. 



11. Animal Heat : its Production and Distribution. 



12. Regulation of Body-temperature by Alterei Loss of 



Heat. 



13. Regulation of Body-temperature by Altered PrO' 



duction of Heat. 



14. The Temperature of Fever. 



15. The Liver. 



16. The Work of the Liver. Its Glycogenic Function. 



17. The Thyroid Body or Gland. 



18. The Supi-arenal Bodies. 



19. The Thymus Gland. 



20. The Spleen. 



21. The Pituitary Body. 



LESSON VI 



THE FUNCTION OF ALIMENTATION. Pp. 284-284 



Part I. —Digestion and Absorption 



1. Waste made good by Food. 



2. Food and Food-stuffs. 



3. The Purpose and Means of Digestion. 



4. Mastication and Sicallowing. 



5. The Salivary Glands. 



6. The Nervous Control and Nature of Salivary Se- 



cretion. 



7. The Composition and Action of Saliva. 



8. Soluble Ferrnents or Enzymes. 



9. The Structure of the Stomach. 



