Contents

Chapters in this book

1. Frontmatter i
2. Contents vii
3. Illustrations ix
4. Foreword xi
5. Preface xiii
6. I. Chemists, Physiologists, the Problem of Nutrition 1
7. II. Paris and Giessen at Odds 34
8. III. The Debate over the Source of Animal Fat 48
9. IV. The French Chemists on the Defensive 77
10. V. The Persistence of Jean-Baptiste Boussingault 96
11. VI. Origins of Claude Bernard’s Research in Animal Chemistry 118
12. VII. The Investigation of Digestion, 1750–1830 141
13. VIII. The Pepsin Theory 160
14. IX. French Investigations of Digestion 179
15. X. Bernard’s First Theory of Gastric Digestion 197
16. XI. Bernard and Barreswil in a Busy Field 214
17. XII. Scientific Imagination Confronted by Experimental Complexity 247
18. XIII. Herbivorous and Carnivorous Nutrition–a Success amid Further Setbacks 278
19. XIV. Claude Bernard and Louis Mialhe 298
20. XV. A New Look at Old Projects 321
21. XVI. The Persistence of Claude Bernard 340
22. XVII. The Pancreatic Juice: “A Different Field of Activity” 377
23. XVIII. The Search for Sugar 401
24. XIX. The Source of Sugar in Animals 426
25. XX. Conclusion 445
26. Appendices. Abbreviations Used in Bibliography and Notes. Bibliography. Notes. Index
27. Appendix A 459
28. Appendix B 460
29. Appendix C 461
30. Appendix D 462
31. Appendix E 465
32. ABBREVIATIONS USED IN THE BIBLIOGRAPHY AND NOTES 466
33. Bibliography 467
34. Notes 485
35. Index 535