xiv TABLE OF CONTENTS 



PAGE 



CHAPTER III. The Chemical Constituents of the Body . . . . . . .68 



1. The Nitrogenous Substances 68 



A. The Simple Proteids . .68 



B. The Compound Proteids 75 



C. Substances Resembling Proteids 77 



D. Other Nitrogenous Substances . .78 



2. The Nonnitrogenous Substances 79 



A. Fats 79 



B. Cholesterin 80 



C. Carbohydrates 80 



CHAPTER IV. Metabolism and Nutrition 83 



First Section: Metabolism 83 



1. On the Method of Metabolism Experiments . . . . . . . 83 



A. The Ingesta . 83 



B. Determination of the Excreta 84 



C. Apportionment of the Individual Elements to the Different Excreta . 89 



D. Example of a Metabolism Experiment 91 



2. Potential Energy of the Foodstuffs .92 



3. Metabolism in Fasting 95 



A. The General Condition in Fasting 95 



B. Character of the Metabolism in Fasting 96 



C. Loss of Substance from the Different Organs 97 



4. Influence of Food on the Metabolism .98 



A. Influence of the Quantity of Proteid in the Food on Proteid Metabolism 99 



B. The Total Metabolism after Ingestion of Proteid . . . ... 102 



C. Metabolism after Ingestion of Fat . . . . . . . ' . 104 



D. Metabolism after Ingestion of Carbohydrates . . . . . . 105 



E. Summary and Discussion . .107 



F. Metabolism after Ingestion of Albumoses, Fatty Acids, Gelatin, Alcohol, 



etc 108 



5. Influence of Muscular Work on Metabolism . . . . . . .110 

 6. Influence of the Surrounding Temperature on Metabolism . . . .114 



7. Metabolism in Animals of Different Size . . 117 



8. Retention of Proteid in the Body . . . . . . . . .120 



9. Storage of Carbohydrates in the Body . . . . . . . .124 



10. Storage of Fat in the Body '.. . . . . 129 



11. The Inorganic Foodstuffs . . . ./ . . ., . . . . 131 



A. General . . . . . ... . / . . . . 131 



B. Phosphorus . . . . ; . '. v 132 



C. Calcium and Magnesium . . 133 



12. Flavors 133 



13. On the Theory of Metabolism 134 



Second Section: Nutrition of Man 137 



1. Utilization of Foodstuffs 138 



A. Proteid 137 



B. Fat and Carbohydrates 137 



C. Mixed Diet .138 



2. The Energy Requirements of an Adult .140 



3. Nutrition of the Young .143 



4. Construction of the Diet from the Different Articles of Food . 145 



