xii CONTENTS 



in erectile tissues Derivative circulation Pulmonary circulation Circulation in 

 the walls of the heart Migration and diapedesis Rapidity of the circulation 

 Phenomena in the circulatory system after death . . . . . -50 



CHAPTER IV 

 RESPIRATORY MOVEMENTS 



Physiological anatomy of the respiratory organs Movements of respiration Action of 

 the diaphragm Action of the muscles which raise the ribs Scalene muscles 

 Intercostal muscles Levatores costarum Auxiliary muscles of inspiration Expi- 

 ration Influence of the elasticity of the pulmonary structure and walls of the chest 



Action of muscles in expiration Internal intercostals Infracostales Triangu- 

 laris sterni Obliquus externus Obliquus internus Types of respiration Fre- 

 quency of the respiratory movements Respiratory sounds Coughing, sneezing, 

 sighing, yawning, laughing, sobbing and hiccough Quantity of air changed in the 

 respiratory acts Diffusion of air in the lungs 89 



CHAPTER V 

 CHANGES WHICH THE AIR AND THE BLOOD UNDERGO IN RESPIRATION 



Composition of the air Consumption of oxygen Exhalation of carbon dioxide Influ- 

 ence of age Influence of sex Influence of digestion Influence of diet In- 

 fluence of muscular activity Influence of moisture and temperature Influence of 

 the season of the year Relations between the oxygen consumed and the carbon 

 dioxide exhaled Sources of carbon dioxide in the expired air Respiratory quotient 



Exhalation of watery vapor Exhalation of ammonia, organic matter etc. Ex- 

 halation of nitrogen Changes of the blood in respiration Analysis of the blood 

 for gases Nitrogen of the blood Oxygen of the blood Carbon dioxide of the 

 blood Respiration by the tissues Respiratory efforts before birth Asphyxia . 116 



CHAPTER VI 

 ALIMENTATION 



Hunger and thirst Nitrogenous alimentary substances Non-nitrogenous alimentary 

 substances Carbohydrates Dextrose Levulose Galactose Saccharose 

 Lactose Maltose Starch Glycogen Cellulose, inosite and gums The fats: 

 triolein; tripalmitin; tristearin Saponification Emulsification Inorganic ali- 

 mentary substances Water Sodium chloride Calcium phosophate Iron 

 Alcohol Coffee Tea Chocolate Condiments and flavoring articles The 

 daily ration Necessity of a varied diet Meats Bread Potatoes Milk Eggs 1 38 



CHAPTER VII 

 MASTICATION, INSALIVATION AND DEGLUTITION 



Physiological anatomy of the organs of mastication The teeth Enamel of the teeth 



Dentin Cement Pulp-cavity Superior maxillary bones Inferior maxilla 

 Temporo-maxillary articulation Muscles of mastication Saliva Parotid saliva 



Submaxillary saliva Sublingual saliva Secretions from the smaller glands of 

 the mouth, tongue and pharynx Mixed saliva General properties and composi- 

 tion of the saliva Uses of the saliva Deglutition Mechanism of deglutition 

 Protection of the posterior nares during the second period of deglutition Protection 



of the opening of the larynx and uses of the epiglottis in deglutition . . . . 163 



