xa CONTENDS 



HAP - PAGE 



III. Proteids. By J. J. E. Macleod, - -426 



IV. Fats and Allied Bodies. By J. J. E. M., - - - 433 

 V. Milk. By J. J. E. M., - - 437 



VI. Muscle. By J. J. E. M., - - - - - _ 440 



VII. Digestion. By J. J. E. M., . 445 



VIII. Pancreatic Digestion. By J. J. E, M., - - 450 



IX. Bile. By J. J. E. M., - . . 454 



X. Urine. By J. J. E. M., . 457 



XI. Urine (continued). By J. J. E. M., - - - - - 461 



XII. Urine (continued). By J. J. E. M., - - 465 



XIII. Urine (continued). By J. J. E. M., - - 471 



XIV. The Methods for the Estimation of General Metabolism. By 



J. J. E. M., 474 



XV. Fibrinogen. Fibrin Ferment. Ammonia and Sugar in Blood. 



By J. J. E. M., 480 



XVI. The Photographic Spectra of Haemoglobin and its Derivatives. 



The Spectrophotometer. By J. S. Edkins, - 482 



XVII. The Pigments of Urine. By J. S. E., - - 485 



APPENDIX. 



Analytical Tables. By J. J. E. Macleod, - 487 



Some Forms of Apparatus used in Chemical Physiology. By J. J. E. M., 491 

 Percentage Average Composition of some of the more Important 



Food Stuffs. By J. J. E. M., 493 



Schedule of Experiments, 496 



Index, Parts I. and III., Experimental Physiology, - 497 



Index, Parts II. and IV., Physiological Chemistry, 501 



NOTE. The tracings should be read from left to right, unless it is especially 

 stated to the contrary. 



