Ill CONTENTS. 



CHAP. LESSON PAGE 



3. Glycogen ' ... 126 



XIX. Fats. Saponification. Emulsificatioii ... ... 127 



XX. 4. Proteids, albumins and globulins. Reactions ... 129 



5. Coagulation temperature. Albuminates 132 



Tables for the rough recognition of proteids and 

 carbohydrates ... ... ... ... ... ... 135 



XXL 6. Some food substances. Milk 136 



7. Flesh. Wheat flour 138 



XXII. 8. Digestion. Gastric ... ... ... ... ... 140 



9. Free hydrochloric and lactic acids. Pancreatic ... 142 



XXIII. 1O. Blood. Serum 144 



11. Plasma, coagulation. Sugar in blood ... ... 146 



12. Hsemacytometer. Hsemoglobinometer 148 



13. Spectra of blood 152 



XXIV. 14. Bile 155 



XXV. 15. Healthy urine. Inorganic constituents ... ... 157 



16. Volumetric estimation of phosphoric acid ... ... 160 



1 7. Organic constituents. Urea. Quantitative estimation 161 



18. Kjeldahl's process ... ... ... ... ... 164 



1 9. Creatinin. Uric acid. Urates. Quadriurates. 



Oxalates 167 



XXVI. 2O Abnormal. Albumosuria. Hsemoglobinuria. 



Mucin 170 



21. Glycosuria. Quantitative. Fermentation ... ... 172 



Urinary test table 177 



List of reagents ... ... ... ... ... ... 178 



