TABLE OF CONTENTS. 



INTRODUCTION 

 CHAPTER I. Scope and Methods I 



SECTION I 

 THE NUTRITIVES 



CHAPTER II. Inorganic Elements. Water. Air. Salts 9 

 CHAPTER III. The Carbohydrates and Related Sub- 

 stances 22 



CHAPTER IV. The Fats and Substances Related to Them 51 

 CHAPTER V. The Protein Substances 64 



SECTION II 

 FERMENTS AND DIGESTIVE PROCESSES 



CHAPTER VI. Enzymes and Other Ferments. Digestion 115 



CHAPTER VII. Saliva and Salivary Digestion 144 



CHAPTER VIII. The Gastric Juice and Changes in the 



Stomach 1 50 



CHAPTER IX. The Products of Pancreatic Digestion. . . 173 

 CHAPTER X. Changes in the Intestines. Feces 192 



SECTION III 



THE CHEMISTRY OF THE BLOOD, THE TISSUES AND 

 SECRETIONS OF THE BODY 



CHAPTER XL The Blood 213 



CHAPTER XII. The Optical Properties of Blood. The 

 Use of the Spectroscope and Other 

 Instruments 234 



CHAPTER XIII. Further Physical Methods in Blood Ex- 

 amination. Freezing Point and Elec- 

 trical Conductivity. The Hematocrit. . 248 

 vii 



