A text-book on physiology : for the use of schools and colleges : being an abridgment of the author's larger work on human physiology / by John William Draper ; illustrated with nearly 150 wood engravings.

  • Draper, John William, 1811-1882.
Date:
1866
Catalogue details

Licence: Public Domain Mark

Credit: A text-book on physiology : for the use of schools and colleges : being an abridgment of the author's larger work on human physiology / by John William Draper ; illustrated with nearly 150 wood engravings. Source: Wellcome Collection.

Provider: This material has been provided by the Francis A. Countway Library of Medicine, through the Medical Heritage Library. The original may be consulted at the Francis A. Countway Library of Medicine, Harvard Medical School.

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    introduced; how that there are valves which open only in one way to let the current pass, or how some of these, as in the like human contrivances, are tied down in their action by cords. Moreover, since it is required that the animal shall go in search of its food, muscles of locomo- tion, acting upon purely mechanical principles on the bony skeleton, must be resorted to, and so the animal structure becomes a most elaborate and complicated machine. r uv3> CHAPTER II. OF FOOD. The natural Subdivisions of Physiology.— Of Food: its Sources and Classification—its Value not alto- gether dependent on its Composition.— Of Milk: its Composition, and Use of its Water, Casein, Sugar, Butter, and Salts. — Variations in the Composition of Milk.— Of Bread.— Of mixed Diets.—Nutrition of carnivorous and herbivorous Animals. — Food formed by Plants and destroyed by Animals. — Uses of mixed Food and Cooking. Physiology possesses a very great advantage over many other sciences in offering its leading problems and doctrines in a certain well-marked order or sequence, a connected whole, with only here and there points of di- gression, but those points often of very striking interest. Thus pursuing the train of reflections entered on in the preceding chapter, we should have to consider the na- ture of the food, the manner of its preparation by the process of digestion, the mechanism for taking it up from the cavities in which it has been so prepared, and that for distributing to every part. We should have to show the mode of its incorporation as a portion of the living mass, its duration in that condition, and the man- ner of its decay. We should have to describe by what physical means and through what mechanism the air is introduced to effect the destruction of the dying parts, What are the natural subdivisions of physiology ?