X CONTENTS 



CHAPTER VI GLUCOSIDES PAGES 



Definition; general structure; hydrolysis of the natural glucosides; 

 general properties; the phenol glucosides; the alcohol glucosides; 

 the aldehyde glucosides; the oxycumarin glucosides; the cyan- 

 ophoric glucosides; the mustard-oil glucosides; the pigment 

 glucosides; the digitalis glucosides; the saponins; physiological 

 uses; biological significance; references 76-93 



CHAPTER VII TANNINS 



General properties; occurrence; chemical constitution; classes; 

 some common tannins; physiological uses; biological signifi- 

 cance of tannins in fruits; references 94-101 



CHAPTER VIII PIGMENTS 



Types and classes; the chlorophylls, chemical constitution, simi- 

 larity of chlorophyll and haemoglobin, properties of the chloro- 

 phylls; the carotinoids. carotin, xanthophyll, lycopersicin, and 

 fucoxanthin; phycoerythrin and phycophsein; the anthocyans; 

 the anthoxan thins; the production of ornamental pigments in 

 flowers, etc.; the functions of pigments; references 102-123 



CHAPTER IX ORGANIC ACIDS, ACID SALTS, AND ESTERS 

 Chemical constitution; some common organic acids; physiological 

 uses of organic acids; biological significance of fruit acids and 

 esters 124-128 



CHAPTER X FATS AND OILS, WAXES, AND LIPOIDS 

 General composition; fats and oils, occurrence, chemical constitu- 

 tion, acids which occur in natural fats, alcohols which occur in 

 natural fats, hydrolysis and synthesis of fats, extraction of oils 

 from plant tissues, identification of fats and oils, physiological 

 use; the waxes; the lipoids, lecithin, other plant phosphatides, 

 plant cerebrosides, physiological uses of lipoids; references. . . . 129-145 



CHAPTER XI ESSENTIAL OILS AND RESINS 

 Definitions, classes, occurrence; the essential oils; the resins; 

 physiological uses and biological significance of essential oils; 

 references 146-150 



CHAPTER XII THE VEGETABLE BASES 



Composition and groups; the plant amines; alkaloids; the purine 

 bases; the pyrimidines; the nucleic acids, composition and 

 uses; references 151-163 



CHAPTER XIII PROTEINS 



Importance; general composition; amino-acids and peptid units; 

 individual amino-acids; composition of the plant proteins; 

 general properties of proteins; classification ; differences between 

 plant and animal proteins; extraction of proteins from plant 

 tissues; synthesis in plants; physiological uses; references 164-180 



