Chapter IX. 

 Syntonin (acid albumin); Albumose (proteose); Peptone; 

 Biuret Reaction; Eifect of Drug-s on Gastric Digestion; Chymosin. 



pp. 38-40 



Chapter X 

 Pancreatic Digestion; Trypsin; Amylopsin; Steapsin; Milk 

 Curdling Enzyme; Pancreatin; Alkali- Albumin; Albumose; Pep- 

 tone; Indol pp. 41-42 



Chapter XI 

 Emulsion Experiment; Oleic Acid; Olive Oil; Action on Fat; 

 Neutral Oil; Action on Milk; Food Tests; Valuation of Commer- 

 cial Pepsin; Pancreatin; Succus Entericus; Invertase; Cane Sugar; 



Maltose pp. 43-45 



Chapter XII 



Bile; Reaction; Glycocholic Acid; Taurocholic Acid; Soaps; 

 Lecithin; Cholesterin ; Bilirubin; Biliverdin; Stercobilin; Mucin; 

 Iron; Pettenkofer's Test; Gmelin's Test; Hay's Test; Bile on Di- 

 gestion; Emulsion pp. 46-49 



Chapter XIII 



Milk; Reaction; Analysis of Human and Cow's Milk; Cream; 

 Specific Gravity; Fat Globules; Lactalbumin; Milk Sugar (Lac- 

 tose); Curd; Whey; Renniu; Caseinogen; Casein; Calcium Salts. 



pp. 49-54 



Chapter XIV 



Extract of Nervous Tissue; Proteid; Lecithin; Cholesterin; 

 Extract of Liver; Proteid; Reaction; Glycogen; Sugar; Extract of 

 Muscle; Reaction; Sarcolactic Acid; Coagulation; Myosinogen; 



Kreatinin pp. 55-56 



Chapter XV 



Blood; Specific Gravity; Red and White Corpuscles; Hemo- 

 globin; Laky Blood; Defibrinated Blood; Indiffusibility of Hemo- 

 globin; Hemin; Coagulation; Serum; Plasma; Fibrin; Buffy Coat; 

 Salted Plasma; Oxalate Plasma; Fibrin Ferment; Hematocrit. 



pp. 57-61 



Chapter XVI 



Proteid Reactions of Blood; Chlorides; Sulphates; Phosphates; 

 Dextrose; Odor of Blood; Paraglobulin; Fat; Blood Ash; Iron; 

 Spectroscope; Oxyhemoglobin; Reduced Hemoglobin; Stokes' 

 Fluid pp. 61-63 



