CONTENTS 



CHAPTER PAGE 



I. THE LIVING MATERIAL OF THE BODY . . 9 



Organs and Tissues. Microscopic Anatomy. Uni- 

 cellular and Multicellular Animals. 



II. CHEMICAL COMPOSITION OF THE BODY . . 25 



Elements. The Chief Chemical Compounds in the 

 Body. Metabolism. 



III. FOODS AND FOOD HABITS . . . .37 



Food Habits. The Value of Different Foods. Diet. 

 The Amount of Food Needed. Vegetarianism. In- 

 cidental Articles of Food. Cooking. 



IV. FERMENTATION AND GERM DISEASES . . 62 



Types of Fermentation. Yeasts. Bacteria. Im- 

 munity. Sterilization and Disinfection. 



V. DIGESTION OF FOOD THE MOUTH AND THROAT 74 

 The Mouth. Digestion in the Mouth. The Throat. 

 Diseases of the Mouth and Throat. 



VI. DIGESTION OF FOOD THE OESOPHAGUS AND 



STOMACH ....... 88 



The Oesophagus. Body Cavity and Sub-Divisions. 

 The Stomach. Composition and Action of the Gas- 

 tric Juice. 



VII. DIGESTION OF FOOD THE INTESTINE . . 98 

 The Small Intestine and Organs Connected with It. 

 The Large Intestine. Digestion of Different Foods. 

 Alcohol and Indigestion. Diseases of the Intestinal 

 Tract. 



VIII. THE ABSORPTION OF FOODS . . .111 



Structures Concerned in Absorption. Osmosis. 

 Changes in Food after Absorption. The Path 

 taken by the Absorbed Carbohydrates and Pro- 

 teids. Path taken by the Fats. Summary of 

 Digestion and Absorption. 



