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CONTENTS OF VOLUME FIRST. 
THE CHEMICAL CONSTITUENTS OF THE BODY 
AND FOOD. 
By W. D. HALLIBURTON. 
The Carboliyd rates — The Fats — Lecithin. — Cholesterin — The Proteids — Decom- 
position Products of Proteids — Synthesis of Proteids — Theories of Proteid 
Constitution — General Properties and Reactions of Proteids — Classification 
of Proteids — Vegetable Proteids — Poisonous Proteids — Compound Proteids 
— The Albuminoids — Inorganic Compounds ..... page 1 
THE CHEMISTEY OF THE TISSUES AND OEG-ANS. 
By W. D. HALLIBURTON. 
Cells and Protoplasm — Liver — Spleen — Thymus — Thyroid — Suprarenals — Pancreas 
— Kidneys — Testis — Muscle — Skeletal Tissues — Nervous Tissues — The Eye — 
Milk page 80 
THE BLOOD. 
By E. A. SCHAFER. 
General Properties — Amount — Colour — Specific Gravity — Reaction — Coagulation- 
Relative Amounts of Plasma and Corpuscles — Number of Corpuscles — General 
Composition of Blood — Composition of Blood Corpuscles — Composition of 
Plasma— Proteids of Plasma — Theories of Coagulation — Causes of Coagulation 
— Lymph and Allied Fluids page 141 
HAEMOGLOBIN: ITS COMPOUNDS AND THE PRINCIPAL 
PRODUCTS OF ITS DECOMPOSITION. 
By ARTHUR GAMGEE. 
Distribution in the Animal Kingdom — Relations to other Constituents of Red 
Corpuscles (Arterin and Phlebin) — Oxyhemoglobin— Methods of Obtaining 
— Composition of — Crystalline Form — Action of Reagents on — Spectrum — 
Spectrophotometry — Photographic Spectrum — Haemoglobin — Preparation of— - 
Colour and Spectrum — Compounds with Gases — Derivatives and Products of 
Decomposition page 185 
