TABLE OF CONTEXTS. 



IX 



PAGK 



PART II. 

 SPECIAL PHYSIOLOGY. 



BOOK FIRST. 

 The Nutritive Functions. 



SECTION I. 

 Foods. 

 I. Vegetable Foods, .... . .161 



1. The Cereals, 163; 2. The Leguminous Plants, 173: 3. Bulbs and 

 Roots, 174; 4. Grasses, 175. 



II. Animal Foods, . . . 188 



1. Milk, 188; 2. Meat; 188. 



III. Inorganic Foods, . . . . - . 191 



1. Water, 191; 2. Nutritive Salts, 192. 



IT. The Diet of Animals, . . .193 



SECTION II. 



Digestion. 



I. General Characteristics or the Digestive Apparatus, . 203 



II. Prehension of Food, . 226 



1. Prehension of Solids, 226; 2. Prehension of Liquids, 236. 



III. Mastication, . . . 238 

 1. Movements of the Jaws, 241; 2. Action of the Teeth in Mastica- 

 tion, 245; 3. Determination of Age by the Teeth, 255; 4. Action 



of Tongue, Lips, and Cheeks, 264. 



IV. Digestion in the Mouth, 268 

 The Salivary Secretion, 268; 1. The Parotid Secretion, -274; 2. The 



Submaxillary Secretion, 279; 3. The Sublingual Secretion, 283; 

 4. General Characters of the Salivary Secretion, 284; 5. The 

 Quantity of Saliva, 286; 6. The Physiological R6le of the Saliva, 

 287; 7. The Mechanism of Salivary Secretion, 293. 



V. Deglutition, . . . . 307 



VI. Rumination, . 316 



VII. Vomiting, . . 331 



