Excerpt from Directions for a Practical Course in Chemical Physiology
In writing this book for the use of medical students the author has departed from the method usually followed. The subject matter is practically limited to experiments and deductions from the experiments, and is not meant to supply the full and ordered information obtainable from a text-book of physiological chemistry. The arrangement of the work differs from that generally followed, in that the student is at the outset provided with substances familiar to him, such as a potato, an egg, lard, butter, etc. From these he prepares, by simple chemical manipulations, the proximate constituents and their decomposition products, and studies their chemical reactions and physical properties. In this way he is introduced to the subject without interposing complex chemical conceptions, which the usual arrangement of dividing the subject into the study of carbohydrates, fats, and proteins necessarily involves.
In teaching practical physiological chemistry to students, who have had only an elementary training in organic chemistry, it seems on the whole more satisfactory and more scientific to impose no tax on the faith of the pupil, even if the work covered is less comprehensive than it might otherwise be. The knowledge acquired in such a course as outlined in this book is at least real, and questions beyond the scope of personal demonstrations by the student may well be left to treatment in lectures.
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