CONTENTS. 



INTRODUCTION. 



PAGE 



Definition of Physiology Its mode of study Nature of Vital Phenomena 

 Division of the subject 49-59 



SECTION I. 



NUTRITION. 

 CHAPTER I. 



PROXIMATE PRINCIPLES IN GENERAL. 



Definition of Proximate Principles Mode of their extraction Manner in which 

 they are associated with each other Natural variation in their relative 

 quantities Three distinct classes of proximate principles . . . 61-68 



CHAPTER II. 



PROXIMATE PRINCIPLES OF THE FIRST CLASS. 



Inorganic substances Water Chloride of Sodium Chloride of Potassium 

 Phosphate of Lime Carbonate of Lime Carbonate of Soda Phosphates of 

 Magnesia, Soda, and Potassa Inorganic proximate principles not altered in 

 the body Their discharge Nature of their function .... 69-78 



CHAPTER III. 



PROXIMATE PRINCIPLES OF THE SECOND CLASS. 



STARCH Percentage of starch in different kinds of food Varieties of this 

 substance Properties and reactions of starch Its conversion into sugar 

 SUGAR Varieties of sugar Physical and chemical properties Proportion 

 in different kinds of food FATS Varieties Properties and reactions of fat 

 Its crystallization Proportion in different kinds of food Its condition in 

 the body Internal production of fat Origin and destination of proximate 

 principles of this class ......... 70-94 



