CONTENTS OF VOLUME FIRST. 



THE CHEMICAL CONSTITUENTS OF THE BODY 

 AND FOOD. 



BY W. D. HALLIBURTON. 



The Carbohydrates 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 ..... P a g e 1 



THE CHEMISTEY OF THE TISSUES AND ORGANS. 

 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 



HEMOGLOBIN: 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) Oxyhaemoglobin 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 



