Ferments, see Enzymes.

Fibrin, [31].

Fibrin ferment, [32].

Fibrinogen, [30], [31].

Fissures, [289].

Food, [117]-[137].
Advantages of coarse, [167].
Classes of, [118], [119].
Composition of, [124].
Dangers from impure, [165].
Defined, [117].
Elements supplied by, [134].
Excess of proteid, [208].
Frequency of taking, [165].
Materials, table of, [126], [126].
Nitrogenous, [119].
Order of taking, [161].
Preparation of, [164].
Purity of, [128].
Quantity of, [164].
Simple, [118].
Variety, [128].
With reference to digestive changes, [132].

Foot lever, diagram of, [253].

Foot-pound, [196].

Foot-wear, hygienic, [238].

Fractures, treatment of, [239].