xil TABLE OP CONTENTS. 



SECTION XII. faoe 



Nutrition, °59 



I. The Fate of the Albuminous Food-Constituents, . . 660 



II. The Fate of the Fatty Food-Constituents, . . • 664 



III. The Fate of the Carbohydrate Food-Constituents, . . 666 



IV. The Statistics of Nutrition, 672 



1. Tissue Changes in Starvation, 674 ; 2. The Nutritive Processes in 

 Feeding, 680 ; (a) Feeding with Meat, 680 ; (6) Feeding with 

 Fat, 683 ; («) Feeding with Carbohydrates, 683. 



V. The Food Required by the Herbivora Under Different 



Conditions, .... .... 684 



VI. Hunger and Thirst, • 692 



SECTION XIII. 

 Animal Heat, 693 



BOOK SECOND. 



The Animal Functions. 



SECTION I. 



The Physiology of Movement, 701 



1. The Contractile Tissues, T01 ; («) Chemical Composition of Muscle. 

 704 ; (6) Muscular Irritability, 709 ; (c) The Phenomena of Mus- 

 cular Contraction, 710 ; (d) The Electrical Phenomena in Muscle, 

 721 ; 2. The Applications of Muscular Contractility, 722 ; 3. Ani- 

 mal Locomotion, 731 ; 4. The Gaits of the Horse, 739 ; (a) The 

 Walk, 744; (b) The Amble, 740; (e) The Trot, 748; (d) The 

 Gallop, 749 ; 5. Other Movements in the Horse, 750 ; (a) Rearing, 

 750 ; (b) Kicking, 753 ; (c) Lying Down and Rising Up, 754 ; 

 (d) Walking Backward, 754 ; (e) Swimming, 755 ; 6. Special Mus- 

 cular Mechanisms — The Voice, 757. 



SECTION II. 

 The Physiology of the Nervous System, . ... 765 



I. The Chemical and Physical Characteristics of Nervous 



Tissues, . . ,77* 



II. Nervous Irritability, .776 



III. The Electrical Phenomena in Nerves, . . . 779 



IV. General Physiology of the Nerve-Centres, . . 781 

 1. Reflex Action, 782 ; 2. Automatism, 784 ; 3. Inhibition, 785 ; 4. 



Augmentation, 785 ; 5. Co-ordination, 785. 



