xvi CONTENTS. 



SECTION IX. 

 A REVIEW OF SOME OF THE FEATURES OF THE CIRCULATION. 



PAGB 



165. The constant and variable factors 299 



166. The influence of the venous inflow and of the distension of the 



cavities of the heart 300 



167. The heart beat influenced by the quantity and quality of the blood 



flowing through the heart 300 



168. The causes of an irregular heart beat 301 



169. The causes of the sudden cessation of the heart beat and of sudden 



death 302 



170. Instances of the working of the vaso-constrictor mechanism . . 303 



171. The influence of bodily exercise on the vascular mechanism . . 304 



172. The influence of food on the vascular mechanism .... 306 



173. The vascular mechanism and the nervous system .... 307 



BOOK II. 



THE TISSUES OF CHEMICAL ACTION WITH THEIR RESPECTIVE 

 MECHANISMS. NUTRITION. 



CHAPTEK I. 



THE TISSUES AND MECHANISMS OF DIGESTION. 

 174. Food-stuffs. The several stages of digestion . . . . . 311 



SECTION I. 

 THE CHARACTERS AND PROPERTIES OF SALIVA AND GASTRIC JDICE. 



Saliva. 



175. The chemical characters of saliva. Mucin 313 



176. The properties of saliva. The action of saliva on starch. Characters 



of starch, dextrins, dextrose, maltose 314 



177. The nature of the amylolytic action of saliva. The amylolytic 



ferment 316 



178. The characters of parotid, submaxillary, sublingual, and mixed 



saliva . 318 



Gastric Juice. 



179. The chemical characters of gastric juice 320 



180. The action of gastric juice on proteids. Artificial gastric juice. 

 The characters of the more important proteid bodies. Forma- 

 tion of acid-albumin . .321 



