vi CONTENTS. 



FAGE 



Frequency of the respiratory movements Relations of inspiration and expiration to each other 

 Respiratory sounds Capacity of the lungs and the quantity of air changed in the respiratory 

 acts Residual air Reserve air Tidal, or breathing air Complemental air Extreme breathing 

 capacity Relations in volume of the expired to the inspired air Diffusion of air in the lungs . . 108 



CHAPTER V. 



CHANGES WHICH THE AIR AND THE BLOOD UNDERGO IN RESPIRATION. 



Composition of the air Consumption of oxygen Exhalation of carbon dioxide Relations between the 

 quantity of oxygen consumed and the quantity of carbon dioxide exhaled Sources of carbon 

 dioxide in the expired air Exhalation of watery vapor Exhalation of ammonia Exhalation of 

 organic matter Exhalation of nitrogen Changes of the blood in respiration (haematosis) Difference 

 in color between arterial and venous blood Comparison of the gases in venous and arterial blood 

 Analysis of the blood for gases Nitrogen of the blood Condition of the gases in the blood Rela- 

 tions of respiration to nutrition etc. The respiratory sense Sense of suffocation Respiratory 

 efforts before birth Cutaneous respiration Breathing in a confined space Asphyxia . . .135 



CHAPTER VI. 



ALIMENTA TION. 



General considerations Hunger Seat of the sense of hunger Thirst Seat of the sense of thirst- 

 Duration of life in inanition Classification of alimentary substances Nitrogenized alimentary 

 substances Non-nitrogenized alimentary substances Inorganic alimentary substances Alcohol 

 Coffee Tea Chocolate Condiments and flavoring articles Quantity and variety of food neces- 

 sary to nutrition Necessity of a varied diet 164 



CHAPTER VII. 

 DIGESTION MASTICATION, INSALIVATION AND DEGLUTITION. 



Prehension of food Mastication Physiological anatomy of the teeth Anatomy of the maxillary bones 

 Temporo-maxillary articulation Muscles of mastication Action of the tongue, lips and cheeks 

 in mastication Parotid saliva Submaxillary saliva Sublingual saliva Fluids from the smaller 

 glands of the mouth, tongue and fauces Mixed saliva Quantity of saliva General properties 

 and composition of the saliva Action of the saliva on starch Uses of the saliva Physiological 

 anatomy of the parts concerned in deglutition Mechanism of deglutition First period of degluti- 

 tionSecond period of deglutition Protection of the posterior nares during the second period of 

 deglutition Protection of the opening of the larynx and uses of the epiglottis in deglutition Third 

 period of deglutition Deglutition of air 188 



CHAPTER VIII. 



GASTRIC DIGESTION. 



Physiological anatomy of the stomach Glands of the stomach Closed follicles Gastric juice- 

 Gastric fistula in the human subject in the case of St. Martin Secretion of the gastric juice 

 Properties and composition of gastric juice Action of the gastric juice in digestion Peptones 

 Action of the gastric juice upon fats, sugars and amylaceous substances Duration of gastric diges- 

 tion Conditions which influence gastric digestion Movements of the stomach 11 



CHAPTER IX. 



INTESTINAL DIGESTION. 



Physiological anatomy of the small intestine Glands of Brunner Intestinal tubules, or follicles of 

 Lieberkuhn Intestinal villi Solitary glands, or follicles, and patches of Peyer Intestinal juice 

 Action of the intestinal juice in digestion Pancreatic juice Action of the pancreatic juice upon 

 starches and sugars Action upon nitrogenized substances Action upon fats Action of the bile 

 in digestion Biliary fistula Variations in the flow of bile Movements of the small intestine- 

 Peristaltic and antiperistaltic movements Uses of the gases in the small intestine Physiological 

 anatomy of the large intestine Processes of fermentation in the intestinal canal Contents of the 

 large intestine Composition of the faeces Excretine and excretoleic acid Stercorine Indol, skatol, 

 phenol etc. Movements of the large intestine Defwcation Gases found in the alimentary canal . 2S3 



