PAGE 



HYDROAROMATIC COMPOUNDS 310 



The Inositols 310 



The Terpenes 312 



The Cholesterols 319 



Bile Acids 322 



COMPLEX AROMATIC COMPOUNDS ........ 330 



THE ANTHOXANTHINS 338 



THE ANTHOCYANS 340 



INDOLE AND ITS DERIVATIVES 342 



QUINOLINE AND ISOQUINOLINE . . 3$O 



THE ALKALOIDS ... 351 



THE PROTEINS 361 



The General Reactions of the Proteins, 365 ; A. Colour Reactions, 365 ; 

 B. Coagulation Reactions, 368 ; C. Precipitation Reactions, 368. 

 Derivatives of Proteins, 370 ; Metaproteins, 370 ; Proteoses and Peptones, 

 371 ; Separation of Proteoses and Peptones, 372 ; Peptone, 373. 



APPENDIX TO PROTEINS. COLLOIDS AND COLLOIDAL SOLUTIONS . .374 



ENZYMES. FERMENTATION 391 



Localisation of the Enzymes and the Chemical Changes in the Organism, 

 396 ; Demonstration of the Action of Enzymes, 399 ; the Cataly- 

 tic Action of Enzymes, 413 ; the Synthetical Action of Enzymes, 

 415 ; the Measurement of the Activity of Enzymes, 416. 

 Appendix to Digestion 



I. The Acids in the Gastric Contents, 427 ; II. The Constituents of Bile, 

 429; III. Gall Stones, 431. 



THE INDIVIDUAL GROUPS OF PROTEINS 432 



Protamines 432 



Histones 433 



Coagulable Proteins. Albumins. Globulins 435 



The Coagulable Proteins of Egg- White, 436 ; Blood, 438 ; Milk, 446 ; 

 Muscle, 447 ; Other Animal Tissues, 449 ; Plants, 450. 



Gliadins and Glutelins . . . .452 



The Scleroproteins -454 



Phosphoproteins 457 



Milk, 457 ; Egg- Yolk, 463. 



Nucleoproteins 465 



Glucoproteins 468 



Chromoproteins 472 



Blood, 472. The Reactions of Haemoglobin in Defibrinated Blood. Spec- 

 troscopic Examination of Haemoglobin and its Derivatives, 478. 

 Estimation of Haemoglobin, 486. Crystals of Oxyhaemoglobin and 

 Derivatives, 491. The Function of Haemoglobin as Carrier of 

 Oxygen, 497. The Blood as Carrier of Carbon Dioxide, 510. 

 THE CHEMICAL CONSTITUTION OF H^MIN AND H^MATOPORPHYRIN . 516 

 THE PIGMENTS OF LEAVES. THE CHLOROPHYLLS AND CAROTINOIDS . 519 

 METABOLISM. INTEGRATION OF THE CHEMICAL PROCESSES . . .533 



COMPOSITION OF THE COMMONER TISSUES USED AS FOOD-STUFFS FOR 



ANIMALS 537 



