viii CONTENTS. 



PAGE 



Group Varieties Glucose Its Source and Production Reactions 

 Fermentation Lactose Saccharose Glycogen Fats Their Origin in 

 Vegetation Varieties Stearine Palmitine Oleine Their Physical 

 Properties and Reactions Emulsification Saponification Their Con- 

 dition in the Living Body Physiological Relations of Fat Choles- 

 terine 49-72 



CHAPTER IV. 



ALBUMENOID SUBSTANCES. 



General Characters of the Albumenoid Substances Composition Solu- 

 bility Coagulation Catalytic Action Putrefaction Origin in Vegeta- 

 tion Classification ALBUMINOUS MATTERS Albumen Caseine Para- 

 globuline Fibrinogen Myosine Syntonine Peptone FERMENTS 

 Ptyaline Pepsine Pancreatine Trypsine Fibrine-Ferment Diastase 

 MUCIFORM, GELATINOUS, AND SOLID ALBUMENOID SUBSTANCES Mucine 

 Gelatine Chondrine Elastine Keratine Source, Changes, and Des- 

 tination of Albumenoid Substances 73-91 



CHAPTER Y. 



COLORING MATTERS. 



Composition and General Characters of the Coloring Matters Ilemo- 

 globine Its Crystallization Color Spectrum Its Functional Activity 

 and Changes in the Body Melanine Composition Reactions Deri- 

 vation Bilirubine Bili v erdine Reactions Spectrum Derivation 

 Urochrome Chlorophylle 92-104 



CHAPTER VI. 



CRYSTALLIZABLE NITROGENOUS MATTERS. 



General Characters of the Group Lecithine Cerebrine Leucine Tyro- 

 sine Sodium Glycocholate Sodium Taurocholate Mutual Relations 

 of the Biliary Salts Pettenkofer's Test Its Spectrum Creatine Cre- 

 atinine Urea Source of Urea Its Daily Quantity and Variations 

 Relation to Food and Exercise Sodium Urate Uric Acid Sodium 

 Hippurate Hippuric Acid 105-118 



CHAPTER VII. 



FOOD. 



Inorganic Ingredients of the Food Non-Nitrogenous Organic Ingredients 

 Carbo-Hyd rates Fats Their Insufficiency for Nutrition Nitrogenous 

 Ingredients Their Importance Their Insufficiency Composition of 

 Different Articles of Food Milk Cheese Butter Bread Meat 

 Eggs Vegetables Requisite Quantity of Food and of its Different In- 

 gredients Proportion of Albuminous and Non-Nitrogenous Substances 

 Diet-Tables under Different Conditions Chemical Elements in the 

 Food Internal Consumption and Excretory Products of the Food 119-135 



