Abstract
THIS is the third volume of a series by Mr. Durham, entitled “Science in Plain Language.” The author does not pretend to say anything new, but he has brought together, and arranged clearly, a mass of facts which will no doubt be of interest, and may be of practical service, to many readers who have neither time nor inclination for the study of more elaborate treatises. He begins with the consideration of solid and liquid foods, then gives some account of the constituents of food, and finally sketches the structure and functions of the bodily organs.
Food, Physiology, &c.
By William Durham (London and Edinburgh: A. and C. Black, 1891.)
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Food, Physiology, &c. Nature 44, 540 (1891). https://doi.org/10.1038/044540b0
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DOI: https://doi.org/10.1038/044540b0