alactosans; physiological
uses and biological significance of carbohydrates; references 30-66

CHAPTER V--GUMS, PECTINS, AND CELLULOSES

Relation to carbohydrates; groups; the natural gums and pentosans;
mucilages; pectins; celluloses; physiological uses of celluloses;
references 67-75

CHAPTER VI--GLUCOSIDES

Definition; general structure; hydrolysis of the natural
glucosides; general properties; the phenol glucosides; the alcohol
glucosides; the aldehyde glucosides; the oxycumarin glucosides;
the cyanophoric glucosides; the mustard-oil glucosides; the pigment
glucosides; the digitalis glucosides; the saponins; physiological
uses; biological significance; references 76-93

CHAPTER VII--TANNINS

General properties; occurrence; chemical constitution; classes;
some common tannins; physiological uses; biological significance
of tannins in fruits; references 94-101

CHAPTER VIII--PIGMENTS

Types and classes; the chlorophylls, chemical constitution,
similarity of chlorophyll and haemoglobin, properties of the
chlorophylls; the carotinoids, carotin, xanthophyll, lycopersicin,
and fucoxanthin; phycoerythrin and phycophaein; the anthocyans;
the anthoxanthins; the production of ornamental pigments in
flowers, etc.; the functions of pigments; references 102-123

CHAPTER IX--ORGANIC ACIDS, ACID SALTS, AND ESTERS

Chemical constitution; some common organic acids; physiological
uses of organic acids; biological significance of fruit acids and
esters 124-128

CHAPTER X--FATS AND OILS, WAXES, AND LIPOIDS

General composition; fats and oils, occurrence, chemical
constitution, acids which occur in natural fats, alcohols which
occur in natural fats, hydrolysis and synthesis of fats,
extraction of oils from plant tissues, identification of fats and
oils, physiological use; the waxes; the lipoids, lecithin, other
plant phosphatides, plant cerebrosides, physiological uses of
lipoids; references 129-145

CHAPTER XI--ESSENTIAL OILS AND RESINS

Definitions, classes, occurrence; th