INDEX. 331 



tant properties of the blood, 163-166. Venous blood contains 

 iron, probably as protoxide ; arterial blood, probably as peroxide, 

 259-261. Theory of the poisonous action of sulphuretted hydro- 

 gen and Prussic acid ; they decompose the compound of iron in 

 the blood, 262. The blood, in analogous morbid states, ought to be 

 chemically examined, 263. 



BLOOD LETTING. Theory of its mode of action, 247. It may pro- 

 duce opposite effects in different cases, 252. 



BOECKMANN. His analysis of black bread, 273; of potatoes, ib. ; of 

 dry beef, 304 ; of dry blood, ib. ; of roasted flesh, 312. 



BONES. Phosphoric acid of the food retained to assist in forming 

 them, 77. Gelatine of bones digested by dogs, 93. See, further, 

 Gelatine. Cause of brittleness in bones, 96. 



BOUSSINGAULT. His analysis of potatoes, 273. His comparison of the 

 food and excretions in the horse and cow, Table, 289. His analy- 

 sis of gluten, 283: of vegetable albumen, ib. ; of vegetable case- 

 ine, 283 ; of oats, 287 j of hay, 288. 



BRACONNOT. On the presence of lactic acid in gastric juice, 107; of 

 iron in the gastric juice of the dog, 108. 



BRAIN. See Acid, Cerebric, and Nervous Matter. 



BREAD. Analysis of, 273. 



BRUNN. His analysis of sugar of milk, 287. 



BUCKWHEAT. Analysis of starch from, 285. 



BURDACH. His statement of the amount of bile secreted by animals, 

 62. 



BUTTER. Forms a part of the food of soldiers in Germany, 274. 



BUZZARD. Its excrements consists of urate of ammonia, 53. 



c. 



CAFFEINE. Identical with theine, 170. Its relation to taurine and 

 bile, 171. Theory of its mode of action, 171. Its composition, 

 314. 



CANE SUGAR. Its composition, 289. 



CARBON. Is accumulated in the bile, 59. Is given off as carbonic 

 acid, 12. Excess of carbon causes hepatic diseases, 23. By com- 

 bining with oxygen, it yields the greater part of the animal heat. 

 See Animal Heat, Bile, and Acid, Carbonic. Amount of carbon 

 oxidized daily in the body of a man, 14. Calculations on which 

 this statement is founded, 272-291. Amount consumed by the 

 horse and cow, 14. Different proportions of carbon in different 

 kinds of food, 16. Carbon of flesh compared with that of starch, 



