Animal and Vegetable Physiology Part 2

This volume discusses animal and vegetable physiology, considered with reference to natural theology. Contents: Vital Functions: objects of nutrition; nutrition in vegetables; animal nutrition in general; nutrition in the lower and higher orders of animals; preparation of food; digestion; chylification; circulation; respiration; secretion; absorption; nervous power; Sensorial Functions: sensation; touch; taste; smell; hearing; vision; perception; comparative physiology of the nervous system; Reproductive Functions: reproduction; organic development; decline of the system; unity of design. With over 220 engravings.