Physiology: the Vital Processes in Health
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In our eReader you can find the full English version of the book. Read Physiology: the Vital Processes in Health Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Physiology: the Vital Processes in Health
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j £ i animals is that of constant temperature and of change- able temperature. An adult man's body has a temperature of about 98"6° Fahr., and normally varies rarely more than a degree above or below that point. A frog's body can not be said to possess a normal temperature. It is always cold to the touch, but varies within very wide limits, depending upon the temperature of the surrounding air or water. Heat is produced, in all animal and plant bodies, but is dissipated at once to the surround-... ings in all organisms except the warm-blooded animals. The heat comes from the oxidation or burning of the food and body substance, and is de- rived from all three chief classes of food stuffs. Its production is a fun- damental property ofprotpplasm, and takes place wherever living substance exists. Hence all organs and tissues yield heat ; but the muscles, form- PRODUCTION AND LOSS OF HEAT. 119 ing as they do so large a proportion of the bulk of the body and being actively metabolic organs, are the greatest heat producers.
What to read after Physiology: the Vital Processes in Health?
You can find similar books in the "Read Also" column, or choose other free books by Lee, Frederic S. (Frederic Schiller), 1859-1939 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
j £ i animals is that of constant temperature and of change- able temperature. An adult man's body has a temperature of about 98"6° Fahr., and normally varies rarely more than a degree above or below that point. A frog's body can not be said to possess a normal temperature. It is always cold to the touch, but varies within very wide limits, depending upon the temperature of the surrounding air or water. Heat is produced, in all animal and plant bodies, but is dissipated at once to the surround-... ings in all organisms except the warm-blooded animals. The heat comes from the oxidation or burning of the food and body substance, and is de- rived from all three chief classes of food stuffs. Its production is a fun- damental property ofprotpplasm, and takes place wherever living substance exists. Hence all organs and tissues yield heat ; but the muscles, form- PRODUCTION AND LOSS OF HEAT. 119 ing as they do so large a proportion of the bulk of the body and being actively metabolic organs, are the greatest heat producers.
What to read after Physiology: the Vital Processes in Health?
You can find similar books in the "Read Also" column, or choose other free books by Lee, Frederic S. (Frederic Schiller), 1859-1939 to read onlineMoreLess
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