CONTENTS 



xv 



CHAPTER VIII 



WATER, ITS PROPERTIES AND FUNCTIONS 



Heat Capacity 



Latent Heat 



Conduction of Heat 



Expansion by Heat ----- 



Surface Tension 



Transparency to Radiation 



As a Solvent ------ 



Chemical Stability 



Solubility ..-,-. 



Hydration of Solute - 



Dielectric Constant 



The Constitution of Water 

 Hydration of Ions 



Osmotic Pressure, Hydration, and the 

 Constitution of Water 



226 



227 

 227 

 228 

 228- 

 228 

 229 

 229 

 229 

 230 

 232 

 233 

 236 



236 



PACK 



Electrolytic Dissociation of Water - - 237 



Hydrolytic Dissociation of Solutes - - 238 



Water as Catalyst - - ... 238 



Water in Reversible Reactions - - 239 



Drying and Sterilisation - - - 240 



Hydrotropism - - - - - - 241 



The Viscosity of Liquids - - - 241 



Part Played in Blood Pressure - - 241 



Effect of Temperature and Chemical 



Composition - - 242 



Viscosity of Colloidal Systems 242 



Summary - - 243 



Literature 245 



CHAPTER IX 



NUTRITION 



The Use of Food 246 



Necessary Constituents - 247 

 Chemical Complexity of Food Stuffs Re- 

 quired - - ... 248 



The Nitrogen Cycle 250 



The Three Classes of Organic Food Stuffs - 253 



Special Requirements * 254 



As Components of Tissues - - - 255 



As Hormones . - - - - 257 



The Metabolism of Proteins - - - 261 



Constitution 262 



Metabolism - - 264 



Deamination - .... 264 



Endogenous and Exogenous - - 267 



Nitrogen Minimum .... 267 



Effect of Carbohydrates - - - 269 



Maintenance 269 



Nucleins 270 



Purine Metabolism - - 271 



Nitrogen Metabolism in Muscular Work - 271 



"Inogen" - - - - - 272 



Carbohydrate Metabolism - - - 273 



Products of Carbohydrate Metabolism - 273 



Diabetes - 277 



The Function of Cane Sugar in the Plant - 277 



The Metabolism of Fat - - - f 277 



The Metabolism of Fat contd. 



Formation in the Organism - - - 277 



From Fat in the Food ... 277 



From Carbohydrate - - - 278 



Not from Protein Directly- - - 279 



Pyruvic Acid - - 279 



Analysis of Metabolic Processes - 280 



Storage - - - 280 



Carbohydrate - 280 



Fat . ... . 280 



Protein - - - ... 280 



Feeding with Ammonia and with Urea 281 



Optical Activity - 282 



Origin in Cosmic Evolution - - 286 



Growth in Vitro - - - - 287 



Influence of the Nervous System on 



Nutrition - - 288 



Mathematical Laws of Growth and of 



Metabolism - - - 290 



Physiological Processes of the Lower 



Organism* - 290 



Reproduction - 291 



Mendelism - - - 292 



Symbiosis - 295 



Summary - - 295 



Literature 298 



CHAPTER X 

 CATALYSIS AND ENZYMES 



Experimental Facts - 

 Catalysis - 



Of Reversible Reactions 

 In Heterogeneous Systems 

 Enzymes as Catalysts 



Definition and Terminology - 

 Relation to Final Products - 

 Velocity of Reaction 

 In Case of Enzymes 



Destruction of Enzymes 

 Reversible Inactivation 

 Autocatalysis - 

 Concentration of Enzyme - 

 Electrolytes 

 Co-enzymes 

 Anti-enzymes 

 Concentration of Substrate 



299 

 301 

 304 

 306 

 307 

 307 

 309 

 311 

 312 

 313 

 313 

 314 

 315 

 316 

 316 

 316 

 317 



Velocity of Reaction contd. 



Effect of Temperature - -318 



Equilibrium and Reversibility - 320 



Mass Action - - 322 



Synthesis by Enzymes - 323 



Mode of Action 324 



Intermediate Compounds - 324 



Adsorption - 324 



Physical Properties of Enzymes - 325 

 Chemical Nature of Enzymes - 325 



Action is at the Surface 325 



Zymogens - 327 



Production of Enzymes 327 



Specificity 



Summary - 



Literature- 332 



