vil CONTENTS. 
glands and travels down the tentacles—Description of the aggregated 
masses and of their spontaneous movements—Currents of protoplasm 
along the walls of the cells—Action of carbonate of ammonia—The 
granules in the protoplasm which flows along the walls coalesce 
with the central masses—Minuteness of the quantity of carbonate 
of ammonia causing aggregation—Action of other salts of ammonia 
—Of other substances, organic fluids, &c.—Of water—Of heat— 
Redissolution of the aggregated masses—Proximate causes of the 
aggregation of the protoplaamn—Summary and concluding remarks 
—Supplementary observations on aggregation in the roots of 
plants 2. 06. wk we ee ee ee ee eee Pages 82-55 
CHAPTER IV. 
Tue Errects or Heat on THE LEAVES. 
Nature of the experiments—Effects of boiling water—Warm water 
causes rapid inflection—Water at a higher temperature does not 
cause immediate inflection, but does not kill the leaves, as shown 
by their subsequent re-expansion and by the aggregation of the 
protoplasm—aA still higher temperature kills the leaves and coagu- 
lates the albuminous contents of the glands oe Ga 56-63 
CHAPTER V. 
Tue Errects or Non-NITROGENOUS AND NITROGENOUS ORGANIC 
Fivulps on THE LEAVES. 
Non-nitrogenous fluids—Solutions of gum arabic—Sugar—Starch— 
Diluted alcohoi—Olive oil—Infusion and decoction of tea—Nitro- 
genous fluids—Milk—Urine—Liquid albumen—Infusion of raw 
meat—Impure mucus—Saliva—Solution of isinglass—Difference in 
the action of these two sets of fluids—Decoction of green peas— 
Decoction and infusion of cabbage—Decoction of grass leaves 64-70 
CHAPTER VI. 
Tue Digestive PowEr or Tae SECRETION oF Drosera. 
The secretion rendered acid by the direct and indirect excitement of 
the glands—Nature of the acid—Digestible substances—Albumen, 
its digestion arrested by alkalies, recommences by the addition of 
an acid—Meat—Fibrin—Syntonin—Areolar _ tissue—Cartilage— 
Fibro-cartilage—Bone—Enamel and dentine—Phosphate of lime— 
Fibrous basis of bone—Gelatine—Chondrin—Milk, casein and 
cheese — Gluten — Legumin — Pollen — Globulin — Hxmatin — 
