xx CONTENTS. 



PAGE 



536. The narrow limits within which the bodily temperature is main- 

 tained. . 817 



537. Abnormally high temperatures, pyrexia 817 



538. The effects of great heat . . . 818 



539. The effects of great cold . . . 819 



540. Hibernation 820 



SECTION III. 

 ON NUTRITION IN GENERAL. 



541. The general features of metabolism 822 



542. The metabolism of muscle as typical of the metabolism of tissues ; 



the nature of the food of muscle 823 



543. The relations of metabolism to the structural features of muscle . 825 



544. The fate of the lactic acid produced by muscle 826 



545. A comparison of the metabolism of muscular tissue with that of 



other tissues 827 



546. Proteid substance the pivot of metabolism 828 



547. Influences determining nutrition ; the influence of food . . . 828 

 548. The influence of nerves on metabolism ; katabolic and anabolic 



nerves .829 



549. The influence of the nervous system on the general nutrition of the 



tissues. The phenomena of disease &c. ; trophic nerves . . 829 



SECTION IV. 

 ON DIET. 



550. The normal diet, statistical and experimental 833 



551. The necessity for all three food-stuffs, proteids, fats and carbo- 

 hydrates. The necessity and importance of salts including 



extractives ; alcohol, &c 835 



552. The chemical value of articles of food to be corrected by their 



digestibility 838 



553. The physiological value of a purely vegetable diet .... 839 



554. The modifications of a normal diet needed to meet variations in size 842 

 555. The modifications of a normal diet needed to meet changes of climate 843 

 556. The modifications of a normal diet needed to promote or prevent 



fattening . . . . . . . t" ... 844 



557. The modifications of a normal diet needed to meet muscular and 



mental labour 845 



