TABLE OP CONTENTS. IX 



PART II. 

 SPECIAL PHYSIOLOG-Y. 



BOOK FIRST. 

 The Nutritive Functions. 



SECTION I. 



Foods. page 



I. Vegetable Foods, „ .161 



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

 Boots, 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. 



IV. The Diet op Animals, 193 



SECTION II. 



Digestion. 



I. General Characteristics op the Digestive Apparatus, . 203 

 II. Prehension op 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 Role of the Saliva, 

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



V. Deglutition, 307 



VI. Rumination, . . .316 



VII. Vomiting, 331 



