Xll. CONTENTS. 



CHAPTER viii. continued. 



PAGE 



E. Rennin and the Clotting of Milk . . . . . . 207 



F. Trypsin . . . . . . . . . . . . 210 



G. Erepsin . . . . . . . . . . . . 218 



H. Amylopsin . . . . . . . . . . 220 



I. Maltase, Lactase and Sucrase . . . . . . 221 



J. Bacterial Decomposition in the Intestine . . . . 222 



K. Autolysis . . . . . . . . . . . . 228 



L. Oxidases. Peroxidases and Tyrosinase . . . . 230 



CHAPTER IX. 



THE COAGULATION OF THE BLOOD 234 



. CHAPTER X. 



THE RED BLOOD CORPUSCLES AND THE BLOOD PIGMENTS 238 



A. The Laking of Blood 238 



B. Haemoglobin and its Derivatives . . . . . . 240 



C. The Spectroscopic Examination of the Blood 



Pigments . . . . . . . . . . . . 243 



D. Blood Constituents and their Analysis . . . . 249 



CHAPTER XI. 



THE CONSTITUENTS OF BILE . . ,. . . . . . . . 264 



' CHAPTER XII. 



URINE AND ITS CHIEF CONSTITUENTS. . . . . . . . 270 



A. The Average Composition . . . . . . . . 270 



B. The Physical Chemistry of the Urine . . . . 271 



C. The Pigments of Urine 278 



D. The Inorganic Constituents . . . . . . . . 280 



E. Urea 286 



