12 CONTENTS. 



PAGE 



E. Cutaneous Glands — Internal Seceetion 257 



Sebaceous secretion, 257— The sweat-glands and the quantity of their secretion, 258 

 — The composition of sweat. 258 Secretory fibres to the sweat-glands, 25!) — The posi- 

 tion of the sweat-centres in the cord and medulla, 26Q— The structure and phylogeny 

 of the mammary glands, 261 — Composition of the milk, 261? Histological changes in 

 the mammary glands during secretion, 262 — Secretory nerve-fibres to the mammary 

 glands, 263 — Normal mcchauism of the secretion of milk, 264 — Internal secretions, 

 general statements, 265 The internal secretions of the liver, 265 The internal secre- 

 tion of the pancreas, 266 -The anatomical and histological relations of the thyroid 

 body, 267 Accessory thyroids, 268 The anatomical relations of the parathyroids, 

 268 The functions of the thyroids and parathyroids, 268 Effect of removal of the 

 adrenal bodies, 271 — Action of adrenal extracts on the circulation, 271 — Secretory 

 nerves to the adrenals, 272 The isolation of epinephrin, 272— Anatomical relations 

 of the pituitary body, 272— Physiological effects of extracts of the pituitary body, 272 

 — The internal secretions of the testis and the ovary, 273. 



CHEMISTRY OF DIGESTION AND NUTRITION (By W. H. Howell) 275 



A. Definition and Composition of Foods Characteristics of Enzymes . . . . 275 



General statements regarding foods and food-stuffs, 275 — General nutritive sig- 

 nificance of the food-stuffs, 27<i Analysis of foods, 278 — Definition and classification of 

 enzymes, 279— General reactions of the enzymes, 281 



B. Salivary Digestion 283 



Properties and composition of the mixed saliva, 283 — Ptyalin and its action on 



starch, 2.^4 — Conditions influencing the action of ptyalin, 286 — General functions of 

 saliva, 287. 



C. Gastric Digestion 287 



General conditions in the stomach during digestion, 287 — Methods of obtaining gas- 

 tric juice, 287 — The properties and composition of the gastric juice, 288 — The nature of 

 the acid of the gastric juice, 289 — The theories as to the origin of the IIC1, 289 — Nature 

 and properties of pepsin, 290 — The preparation of an artificial gastric juice, 291 — The 

 digestive action of pepsin-hydrochloric acid, 292 — Definition of peptone, 294 — The 

 preparation and properties of rennin, 295 — The action of gastric juice on fats and car- 

 bohydrates, 296 — Action of gastric juice on albuminoids, 297 — Why does the stomach 

 not digest itself? 297— General summary of the functions of the stomach, 298. 



D. Intestinal Digestion 299 



The composition of pancreatic juice, 299 — The properties and methods of preparing 



trypsin, 301 — The products of tryptic digestion, 302 — Tryptic digestion of albumin- 

 oids, 304 — Amylopsin, its occurrence and digestive action, 304 — Steapsin, its occur- 

 rence and action on fats, 305 — Emulsification of fats, 306 — The intestinal secretion, 

 308 — The occurrence and action of the inverting enzymes, 308 — Digestion in the large 

 intestine, 309— Bacterial decompositions in the huge intestine, 309. 



E. Absorption — Summary of Digestion and Absorption of Food-stuffs — Feces. 311 

 General statement of the conditions and products of absorption, 311 — Absorption in 



the stomach, 312 -Absorption in the stomach of water, salts, sugars, peptones, and 

 fats, 313— Absorption in the small intestine, 313 — Absorption in the large intestine, 

 314 — Absorption of proteids, 315 — Absorption of sugars, 317 — Absorption of fats, 317 — 

 Absorption of water and salts, 318 — Composition of the feces, 319. 



F. Physiology of the Liver and the Spleen 320 



Histological arrangement of the liver lobule, 320 — The composition of bile, 321 — 



The bile-pigments, 322 -The bile-acids, 323— Cholesterin, 324 — Lecithin, fats, and 

 nucleo-albumin in bile, 325— General physiological importance of bile, 325 — Glycogen 

 in the liver, 326 — The origin of glycogen with reference to the food-stuffs, 327 — The 

 effect of proteids on glycogen-formation, 328 — The effect of fats on glycogen-formatioa, 

 329— The function of glycogen, and the glycogenic theory, 329— Glycogen in the mus- 

 cles and other tissues, 330 — Conditions affecting the supply of glycogen in the body, 

 331 — Formation of urea in the liver, 331— Physiology of the spleen, 332. 



<;. The Kidney and Skin \s Excretory Organs 334 



Genera] composition of the urine. 334 — The properties and origin of urea, 334 — The 

 physiological history of uric acid and the xanthin bodies, 338 — The physiological his- 

 tory of creatinin, 339- The physiological history of hippuric acid, 339— The conju- 

 gated sulphates in the urine, 340 The physiological history of the water and salts of 

 the urine, 341 — The functions of the skin, :'»11 Sweat as an excretion, 342 — The seba- 

 ceous secretion, ,">I2 The excretion of the COa through the skin, 342, 



11. Body-metabolism- Nutritive Value of the Food-stuffs 343 



Determination of the total metabolism id" the body, 343 Definition of nitrogen- 

 equilibrium, 344 -Definition of carbon- and general body-equilibrium, 315 — The nutri- 

 tive importance of the proteids, 345 The luxus-consumption idea, 348 The nutritive 

 value of albuminoids, 319 The nutritive value of fats, 350 The formation of fat in 

 the body, 351 — The nutritive value of carbohydrates, 353— The nutritive value of 

 water and salts, 354. 



