78 HUMAN PHYSIOLOGY. 



During starvation the loss of different tissues, before death occurs, averages 

 T %, or 40 per cent., of their weight. 



Those tissues which lose more than 40 per cent, are: Fat, 93.3; blood, 75; 

 spleen, 71.4; pancreas, 64.1; liver, 52; heart, 44.8; intestines, 42.4; muscle, 

 42.3. Those which lose less than 40 per cent, are: The muscular coat of 

 the stomach, 39.7; pharynx and esophagus, 34.2; skin, 33.3; kidneys, 31.9; 

 respiratory apparatus, 22.2; bones, 16.7; eyes, 10; nervous system, 1.9. 



The fat entirely disappears, with the exception of a small quantity which 

 remains in the posterior portion of the orbits and around the kidneys. The 

 blood diminishes in volume and loses its nutritive properties. The muscles 

 undergo a marked diminution in volume and become soft and flabby. The 

 nervous system is last to suffer, not more than two per cent., disappearing be- 

 fore death occurs. 



The appearances presented by the body after death from starvation are those 

 of anemia and great emaciation; almost total absence of fat; bloodlessness; 

 a diminution in the volume of the organs; an empty condition of the stomach 

 and bowels, the coats of which are thin and transparent. There is a marked 

 disposition of the body to undergo decomposition, giving rise to a very fetid 

 odor. 



The duration of life after a complete deprivation of food varies from eight 

 to thirteen days, though life can be maintained much longer if a quantity of 

 water be obtained. The water is more essential under these circumstances 

 than the solid matters, which can be supplied by the organism itself. 



The different alimentary or nutritive principles which are appropriated by 

 the tissues, and which are contained within the various articles of food, belong 

 to both the organic and inorganic groups and chemic compounds, and may be 



classified according to their composition as follows: 







CLASSIFICATION OF ALIMENTARY PRINCIPLES. 



i. Protein Group. Nitrogenized, C, O, H, N, S, P. 



Principle. Where Found. 



Myosin Flesh of animals. 



Vitellin, albumin Yolk of egg, white of egg. 



Fibrin, globulin Blood contained in meat. 



Casein Milk, cheese. 



Gluten Grain of wheat and other cereals. 



Vegetable albumin Soft, growing vegetables. 



Legumin Peas, beans, lentils, etc. 



Gelatin .... Bones. 



