REVIEW OF THE BOOK 319 



an antiseptic (387a)? What is pepsin and peptone? How are 

 peptones distinguished? What is their office? What is the milk- 

 curdling ferment? What is a ferment (379a)? What is rennet, and 

 for what is it used? Where is the gastric juice secreted in birds? 



What digestion takes place in the intestines? Describe the 

 fluids there secreted. What is bile and where secreted? What is 

 its office? Discuss pancreatic juice. What is meant by an emul- 

 sion (396)? What is the intestinal juice? 



The various foods having been digested, they are now to be 

 aborbed or taken into the bodily system. Describe how they are 

 absorbed by means of villi. Describe what a villus is. Into 

 what fluids do these digestive matters pass? 



The blood having received the digested foods, these materials 

 now go to various parts of the body to build up the tissues and 

 repair waste. What is one of the most important new products 

 resulting from digestion? What transformation takes place in 

 the liver? What are ptomaines and toxins (409a)? 



What is breathing? What is the relative constitution of in- 

 haled and exhaled air? How is the air brought into contact with 

 the blood? How is the blood circulated in the warm-blooded 

 animals? What is the nature of blood as it goes from the heart 

 and returns to it? What becomes of the excess of oxygen in the 

 new or pure blood? Where does the real effect of breathing take 

 place? How is the amount of needed air modified by the con- 

 dition or activity of the animal? How does the amount vary be- 

 tween different species of animals? At what point does air be- 

 come unable to support life because of carbon dioxid? What is 

 the value of good ventilation? Give any practical hints. 



What is meant by "waste of tissue?" Under what conditions 

 does waste proceed most rapidly? Under what conditions is 

 waste repaired? Does the waste take place in exact proportion 

 to the energy or work expended by the individual? When will 

 the animal lay up fat? Under what conditions are milk-pro- 

 ducing animals profitable to their owners? What are the most 

 favorable conditions for the fattening of animals? What are the 

 dangers of too close confinement? Is the animal body to be 

 likened to a mere machine (426)? 



