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1002 GENERAL INDEX
Fats, "format ion from carbohydrates, 563
from glycogen in liver,
397
from protein, 560-562
of, in organism, 559
hydrolysis of, 234
human, 559
in blood, 334
serum, 265
in chyle, 346, 347
in kidney, 673
in liver, 384
in lymph, 348
in lymphatic glands, 366
in muscle, 586
in pus corpuscles, 364
in pus-serum, 363
in spleen, 370
in synovial fluid, 362
in thymus, 368
in urine, 827
in woman’s milk, 660
in yolk, 630
manner of absorption of, 535-536
metabolism of, in starvation, 894
with an exclusive pro-
tein diet, 907-908
muscular energy, source of, 598
of different animals, 559
pancreatic splitting of, 502
properties of, 233
saponification of, 234
storing up of, 563
syntheses of, 60
Fatty degeneration, 385, 560
series, fate of, in organism, 773-774
tissue, 558-564
analysis of, 558
constituents of, 558
Feathers, mineral substances of, 838
pigments of, 843-844
Feces, appearance of, 521, 522
constituents of, 521, 879
pigments in, 522
reaction of, 522
Feeding experiments to show value of
different foodstuffs, 904-906
Fermentation, 8, 9, 203, 207
lactic acid, in stomach, 485
processes, 41
test in urine, 803, 804, 809,
810, 812
for sugar, 803
Ferments, 41
Ferratin, of liver, 383
Ferrine, 384
Fertilization membrane, bringing about,
640
Fever elimination of ammonia. 768
Fibrin, 100, 251, 254-261
action of, 257
cleavage products of, 106
coagulation, 256, 257
elementary composition of, 263
Fibrin, ferment, 256
globulin, 258, 259
Henle’s, 620
in blood coagulation, 317
in blood during pregnancy, 337
in venous blood, 336
manner of formation, 322
peptic digestion of, 472
plastic substance, 258
preparation of, 254-255
production, manner of, 315
properties of, 255
quantitative estimation of, 255
Fibrinogen, 91, 252-261
amounts in blood, in poison-
ing, 253
detection of, 254
elementary composition, 263
formation, seat of, 252
in coagulation of blood, 317
in venous blood, 336
occurrence of, 252
preparation of, 254
properties of, 253
purification of, 254
quantitative estimation, 254
relation to fibrin, 257, 258
transformation into fibrin, 256
Fibrinolysis, 255, 322
Fibroin, 92, 122, 124
analysis of, 125
properties of, 124
Filterability of colloids, 17
preparation of the filter, 18
Fischer-Weidel’s reaction, 189
Fleischl’s hsemometer, 299
Florence’s sperm reaction, 621
Fluorine content in teeth, 558
content in organs and tissues,
553
Folin and Dennis’ test for tyrosine, 154
Folin’s method for urea, 689
Folin-Schaffer’s quantitative method for
uric acid, 711-712
Food, amount of, for an average daily
diet, 933, 934
chemical energy introduced with,
932
definition of, 878
influence on blood, 338
necessity under various conditions,
932-939
needs of, in work and rest, 937-939
requirements for men in various
vocations, 933
stuff, determination of heat value,
891
energy content of, 886
organic, uses for in organism,
890
physiological availability of,
891
Foods, energy of, 885
essential to life, 878
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