TABLE OF CONTENTS 



xm 



Chapter VII. Carbohydrates 



Composition, 104. Experiment Study XX ; General prop- 

 erties of carbohydrates, 105. Constitution, 105. Classifica- 

 tion, 107. Trioses, 109. Pentoses, no. Experiment Study 

 XXI; Pentosans and pentoses, no. Hexoses, no. Glu- 

 cose, III. Determination, in. Fermentation of glucose, 

 113. Fructose, 113. Galactose, 114. Experiment Study 

 XXII; Hexoses, 114. Disaccharoses, 115. Sucrose or cane 

 sugar, 115. Hydrolysis, 117. Inversion, 117. Invert sugar, 

 117. Sugar analysis, 118. Maltose or malt sugar, 118. 

 Lactose or milk sugar, 119. Experiment Study XXIII; 

 Disaccharoses, 120. Polysaccharoses, 120. Hydrolysis, 120. 

 Source of alcohol, 121. Starch, 121. Hydrolysis, 122. 

 Source of glucose, 123. Determination, 123. Experiment 

 Study XXIV; Starch, 123. Dextrin, Glycogen, 124. Inulin, 

 Cellulose, 125. Paper, 126. Mercerized cotton and arti- 

 ficial silk, 127. Explosives and celluloid, 127, Experiment 

 Study XXV; Cellulose, 128. Table III; Summary of car- 

 bohydrates, 129. Unsaturated compounds, 130. Con- 

 clusion, 134. References to Section I, 135. 



PAGES 



104-136 



SECTION II. PHYSIOLOGICAL . 



Chapter VIII. Enzymes and Enzymatic Action . 



Enzymes and fermentation, 139, Definition, 140. Gen- 

 eral nature of enzymes, 140. Reactions brought about by 

 enzymes, 141. Hydrolyzing enzymes, 141. Oxidizing 

 enzymes, 142. Reducing enzymes, 142. Coagulating en- 

 zymes, 142. Decomposing and splitting enzymes, 142. 

 Character of enzyme action, 142. Specific, 142, Reversible, 

 143. Zymogens, 143. Co-enzymes and anti-enzymes, 144. 

 Names of enzymes, 144. Table IV; Enzymes, 145. 



Chapter IX. Composition of Plants and Animals 



Organic and inorganic constituents, 146. Volatile and non- 

 volatile constituents, 147. Ash, 149. Table V; Volatile 

 and nonvolatile constituents, 150, 151. Experiment Study 

 XXVI; Organic and inorganic constituents, 152. 



Chapter X. The Living Cell and its Food 



Plant and animal cell alike, 154. Composition of the cell, 

 154. Cell energy and cell food, 155. Food as energy ma- 



137 



139-145 



146-153 



154-158 



