INDEX. 335 



EXCRETIONS. Contain, with the secretions, the elements of the blood 

 or of the tissues, 126, 130. Those of the horse and cow compared 

 with their food, 279, 280. Bile is not an excretion, 62. 



F. 



FAECES. Analysis of, 273. 



FAT. Theory of its production from starch, when oxygen is deficient, 

 80 et seq. ; from other substances, 83. The formation of fat supplies 

 a new source of oxygen, 86 ; and produces heat, 86 et seq. Maxi- 

 mum of fat, how obtained, 91. Carnivora have no fat, 80. Fat in 

 stall-fed animals, 86. Occurs in some diseases in the blood, 92, 

 Fat in the women of the East, 96. Composition compared with that 

 of sugar, 81 , 82. Analysis of fat, 289. Disappears in starvation, 24. 

 Is an element of respiration, 92. 



FATTENING OF ANIMALS. See Fat. 



FEATHERWHITE WINE. Its poisonous action, 111. 



FEBRILE PAROXYSM. Definition of, 244. 



FEHLING. His analysis of met.aldeb.yde and elaldehye, 307. 



FERMENTATION. May be produced by any azolized matter in a state 

 of decomposition, 115. Is arrested by empyreumatics, ib. Is anal- 

 ogous to digestion, 114. 



FEVER. Theory and definition of, 244. 



FIBRE. Muscular. See Flesh. 



FIBRINE. Is an element of nutrition, 92. Animal and vegetable 

 fibrine are identical, 47. Is a compound of proteine, 102. Its rela- 

 tion to proteine, 121. Convertible into albumen, 40. Is derived 

 from albumen during incubation, 103. Its analysis, 282, 283, 301. 

 Vegetable fibrine, how obtained, 45. 



FISHES. Yield phosphuretted hydrogen, 18 (note}. 



FLESH. Consists chiefly of fibrine, but from the mixture of fat and 

 membrane, has the same formula as blood, J27. Analysis of flesh, 

 304. Amount of carbon in flesh compared with that of starch, 74, 

 288. 



FOOD. Must contain both elements of nutrition and elements of res- 

 piration, 92. Nutritious food, strictly speaking, is that alone which 

 is capable of forming blood, 38. Whether derived from animals or 

 from vegetables, nutritious food contains proteine, 38, 101 et seq. 

 Changes which the food undergoes in the organism of the carniv- 

 ora, 52 et seq. The food of the herbivora always contains starch, 

 sugar, &c., 68. Food, how dissolved, 104 et seq. Azotized food 

 has no direct influence on the formation of uric acid calculus, 131. 



