INDEX 



311 



Enzyme action, catalytic nature of, 139. 



character of, 142. 



reversibility of, 143. 



specificity of, 142. 

 Enzymes, 33, 139-145. 



amylolytic, 141. 



coagulating, 142, 173. 



decomposing, 142. 



fat-hydrolyzing, 141. 



glucoside-hydrolyzing, 141. 



hydrolyzing, 141. 



lipolytic, 141, 180. 



names of, 144. 



nature of, 140. 



oxidizing, 142. 



protein-hydrolyzing, 141. 



proteolytic, 141, 173. 



reactions brought about by, 141. 



reducing, 142. 



saccharolytic, 141. 



salivary, 166. 



splitting, 142. 



starch-hydrolyzing, 141. 



sugar-hydrolyzing, 141. 



table, 145. 

 Erepsin, 145, 178. 

 Erythritol, 41. 

 Erythrocytes, 220, 223. 



number of, 222. 



size of, 222. 

 Erythrodextrin, 124, 166. 

 Esophagus, 163. 

 Essential oils, 286. 

 Esterification, 58. 



experiments, 62. 

 Esters, 56. 



experiments, 55, 62. 



properties of, 54. 

 Ethane, 13, 15. 



synthesis of, 13. 

 Ethereal salts, 56. 

 Ethers, 54. 

 Ethyl acetate, 56. 

 Ethyl alcohol, 26, 31-39. 



experiments, 31. 



properties, 31. 



test for, 32. 



test for water in, 32. 

 Ethyl amino-fonnate, 98. 

 Ethyl ether, 34. 



experiments, 55. 

 Ethyl halides, 19. 

 Ethylene, 132. 

 Ethylene bromide, 20, 132. 



Ethylene series, 133. 

 Ethylidene bromide, 20. 

 Excretion, 160. 

 Exothermic reactions, 235. 

 Experiment studies, I, Hydrocarbons from 

 wood and coal, 7. 

 n. Methane, 9. 



in. Halogen substitution prod- 

 ucts, 19. 

 IV. Cyanides, 25. 

 V. Alcohols, distillation, 26. 

 VI. Methyl alcohol, 30. 

 VII. Ethyl alcohol, 31. 

 VIII. AlcohoUc fermentation, 34. 

 IX. Amyl alcohol, 40. 

 X. Aldehydes, 45. 

 XL Formic acid, 48. 

 XII. Acetic acid and vinegar, 51. 



XIII. Oxalic acid, 53. 



XIV. Ether, 55- 

 XV. Esters, 62. 



XVI. Fats and soaps, 63. 

 XVII. Lactic, malic, tartaric and 



citric acids, 80. 

 XVIII. Proteins, 93. 

 XIX. Urea, loi. 



XX. Carbohydrates, general prop- 

 erties, 105. 

 XXI. Pentosans and pentoses, no. 

 XXII. Hexoses, 114. 



XXIII. Disaccharoses, 120. 



XXIV. Starch, 123. 

 XXV. CeUulose, 128. 



XXVI. Organic and inorganic con- 

 stituents, 152. 

 XXVII. Sahvary digestion, 168. 

 XXVIII. Gastric digestion, 174. 

 XXDC. Milk, 218. 

 XXX. Blood, 226. 

 XXXI. Urine, 231. 

 XXXII. Diastase and starch, 246. 

 XXXIII. Cellulose and crude fiber, 



267. 

 XXXR^. Starch, 270. 

 XXXV. Pentosans, 273. 

 Explosives, 127. 



Fats, 57-65. 

 absorption of, 185. 

 as food, 277. 

 body, 199. 



chemical constants of, 61. 

 composition of, 155. 

 conversion into carbohydrates, 200. 



