IV CONTENTS. 



PAGE 



over-feeding. The storage tissues. Glycogen. Diabetes. The 

 history of fats. Dietetics 423 



CHAPTER XXIX. 



THE PRODUCTION AND REGULATION OF THE HEAT OF THE 

 BODY. 



Cold- and warm-blooded animals. The temperature of the Body. 

 The sources of animal heat. Energy lost by the Body in 

 twenty-four hours. The superiority of the Body as a machine 

 for executing mechanical work. The maintenance of an 

 average temperature. Local temperatures. Thermic nerves. 

 Clothing 449 



CHAPTER XXX. 



SENSATION AND SENSE-ORGANS, 



The subjective functions of the nervous system. Common sen- 

 sation and organs of special sense. The peripheral reference 

 of sensations. Differences between sensations. The essential 

 structure of a, sense organ. The cause of the modality of sensa- 

 tions. The psycho-physical law. Perceptions. Sensory illu- 

 sions 461 



CHAPTER XXXI. 



THE EYE AS AN OPTICAL INSTUMENT. 



The essential structure of an eye. The appendages of the eye. 

 The lachrymal apparatus. The muscles of the eyeball. The 

 anatomy of the eyeball. The structure of the retina. The 

 refracting media of the eye. The properties of light. Accom- 

 modation. Short sight and long sight. Hygiene of sight. 

 Optical defects of the eye 479 



CHAPTER XXXII. 



sy 



THE EYE AS A SENSORY APPARATUS. 



The excitation of the visual apparatus. Idio-retinal light. The 

 parts of the retina on which light directly acts. The vision 

 purple. Intensity of visual sensations. Duration of luminous 

 sensations. The localizing power of the retina. Color vision. 



