CONTENTS OF PART II. 



BOOK II. 



THE TISSUES OF CHEMICAL ACTION WITH THEIR RESPECTIVE 

 MECHANISMS. NUTRITION. 



CHAPTER I. 

 THE TISSUES AND MECHANISMS OP DIGESTION. 



PAGE 



196. Food-stuffs. The several stages of Digestion 355 



SECTION I. 

 THE CHARACTERS AND PROPERTIES OF SALIVA AND GASTRIC JUICE. 



Saliva. 



197. The chemical characters of saliva. Mucin 357 



198. The properties of saliva. The action of saliva on starch. Characters 



of starch, dextrins, dextrose, maltose 358 



199. The nature of the amylolytic action of saliva. The amylolytic 



ferment 361 



200. The characters of parotid, submaxillary, sublingual and mixed 



saliva 362 



Gastric juice. 



201. The chemical characters of gastric juice 364 



202. The action of gastric juice on proteids. Artificial gastric juice. 



The characters of the more important proteid bodies. Formation 



of acid-albumin 365 



203. Peptone and albumose. Parapeptone. Classification of proteids . 369 



