xxviii CONTENTS. 



PAGB 



426. The regulation of the temperature of the body by variation in the 



loss of heat. The skin the great regulator 641 



427. The production of heat, the circumstances determining it ; the 



effects of meals and of labour 643 



428. The influence of the nervous mechanism in determining the pro- 

 duction of heat ; the effects of heat and cold on the metabolism 

 of the body are produced through the nervous system . . 645 



429. The portions of the central nervous system concerned in this regu- 

 lation of heat 647 



430. The narrow limits within which the bodily temperature is main- 

 tained 647 



431. Abnormally high temperatures, pyrexia 648 



432. The effects of great heat 649 



433. The effects of great cold 650 



SECTION m. 

 OK NUTRITION IN GENERAL. 



434. The general features of metabolism . . ... . . 651 



435. The metabolism of muscle as typical of the metabolism of tissues ; 



the nature of the food of muscle 652 



436. The fate of the lactic acid produced by muscle .... 653 

 437. A comparison of the metabolism of muscular tissue with that of 



other tissues 653 



438. Proteid substance the pivot of metabolism 654 



439. The influence of nerves on metabolism ; katabolic and anabolic 

 nerves. The influence of the nervous system on the general 

 nutrition of the tissues. The phenomena of disease, &c. ; trophic 

 nerves . . 654 



SECTION IV. 

 ON DIET. 



440. The normal diet, statistical and experimental 658 



441. The necessity for all three food-stuffs, proteids, fats, and carbo- 

 hydrates. The necessity and importance of salts including 



extractives ; alcohol, &c 660 



442. The chemical value of articles of food to be corrected by their 



digestibility 662 



443. The physiological value of a purely vegetable diet .... 664 

 444. The modifications of a normal diet needed to meet variations in size 667 

 445. The modifications of a normal diet needed to meet changes of climate 667 

 446. The modifications of a normal diet needed to promote or prevent 



fattening . .668 



447. The modifications of a normal diet needed to meet muscular and 



mental labour . . 669 



