6. Birds injurious to man.

7. Decrease in bird life: by cats; by boys; for food; for millinery purposes; effects of bird destruction.

8. Conservation of birds: legislation; creation of public sentiment; how girls and boys can help; feeding of birds and building of bird houses.

C. FROGS AND THEIR RELATIVES.

1. Characteristics of structure: regions; organs of head with position of each; arms and legs, position and parts of each.

2. Locomotion: adaptation for swimming and jumping.

3. Food getting and digestion: kinds of food eaten; adaptations for securing and swallowing food; digestive organs and digestion.

4. Circulation: parts of circulatory system with adaptations of each.

5. Breathing and respiration: definitions; location of air passages and lungs; inspiration and expiration; adaptations of lungs, blood vessels, and skin; oxidation and the release of energy.

6. Habits of frogs: enemies; adaptations for protection. 7. Reproduction: formation of eggs; development of embryo; changes in organs of locomotion, digestion, circulation, and respiration during life history.

8. Relatives of frogs.

9. Economic importance of Amphibia.

D. FISHES.

1. Characteristics of structure: regions;

organs of head with position of each; structure of fins; differences in form of body and position of fins in various kinds of fishes.

2. Locomotion: adaptations of body regions and fins.

3. Food getting and digestion: kinds of food eaten; adaptation for securing and swallowing food; digestive organs and digestion.

4. Circulation: parts of circulatory system with adaptations of each.

5. Breathing and respiration: definitions; breathing movements, cause and effect of each; adaptations of gills (including blood vessels); oxidation and the release of energy.

6. Reproduction: formation of eggs and sperm-cells; fertilization; development of embryo; food supply for embryo; artificial propagation.

7. Economic importance: (a) for food, (b) for other purposes; methods of preparing fish.

8. Salmon and codfish: geographical distribution; food and feeding habits; breeding habits; methods of catching. 9. Conservation of fish: disappearance of Atlantic salmon; decrease of Pacific salmon; work of National and State Governments; laws for the protection of fishes.

E. CRAYFISHES AND THEIR RELATIVES.

1. Regions and appendages.

2. Adaptations for walking and swimming.

3. Food, food getting, and digestion.

4. Adaptations for breathing; respiration and the production of energy.

5. Habits: enemies; adaptations for protection.

6. Reproduction and life history.

7. Relatives of crayfish.

8. Economic importance of Crustacea.

F. PROTOZOA.

1. Paramecium: structure; locomotion; food, food getting and digestion; respiration and liberation of energy; excretion; reproduction.

2. (Optional.) Amaba: (use same topics as in 1 above).

3. Comparison of Protozoa with higher animals.

4. Economic importance of Protozoa.

G. (Optional.) ADDITIONAL ANIMAL STUDIES.

1. Sponges: structure; functions; economic importance. 2. Hydra: structure; adaptations for locomotion, food getting, digestion, and respiration; reproduction; relatives.

3. Earthworm: structure; adaptations for locomotion; food getting and digestion; economic importance; relatives.

4. Fresh-water mussel: structure; adaptations for protection, locomotion, eating, and breathing; relatives.

5. Turtle: structure; adaptations for protection, locomotion, and eating; relatives.

6. Mammals: distinguishing characteristics of structure; sense organs; teeth; appendages; economic importance; reproduction.

APPENDIX VI

REVIEW TOPICS IN HUMAN BIOLOGY

The student should be prepared to give a good oral recitation on each of the following topics. If he is not sure of any of the facts called for, he should write down the topic or topics and ask the teacher at the beginning of the next recitation how to obtain the information.

A. THE GENERAL STRUCTURE OF THE HUMAN BODY.

1. Regions of the human body: external regions; general plan of internal structure.

2. Organs of the body: definition; examples, with functions of each.

3. Tissues of the body: examples, with characteristics of each. 4. Cells of the body: protoplasm; assimilation, growth, and cell division; cells of mouth; cells of the blood, and of other tissues.

B. MICROORGANISMS AND THeir Relation to Human WELFARE. 1. Bacteria: microscopical appearance and size; reproduction; spore formation.

2. Occurrence of bacteria: proofs of their presence, (a) in air, (b) in water, milk, and other foods, (c) on various parts of the human body; effects of (a) different degrees of temperature (including Pasteurization of milk), (b) lack of moisture, (c) antiseptics.

3. Bacteria as the friends of man: relation, (a) to soil fertility, (b) to flavors of food, (c) to linen and other industries. 4. Bacteria as the foes of man: injurious effects of bacteria;

methods of food preservation; proper methods of sweeping and dusting, with experiments; treatment of cuts; tuber

culosis, its cause, prevention, and cure; pneumonia, its cause and prevention; diphtheria, its cause, treatment, and prevention; typhoid fever, its cause and prevention; water and milk supplies; (optional) smallpox and vaccination; (optional) hydrophobia and the Pasteur treatment; cause and prevention of other diseases; safeguards of the body against disease.

C. FOODS AND THEIR USES.

1. Food substances found in the human body: presence of proteins, fats, carbohydrates, mineral matters, and water in various parts of the human body.

2. Necessity of foods: (a) for growth, (b) for repair, (c) for the production of energy.

3. Definition of a food.

4. Composition of foods: food substances in milk; difference in the composition of animal and vegetable foods.

5. Uses of each of the food substances: comparison of the uses of the nutrients.

6. Cooking of foods: importance of proper cooking; reasons for cooking animal foods; principles involved in, (a) frying, (b) making soups, (c) stewing, (d) boiling meats, (e) roasting and broiling; reasons for cooking vegetables; boiling vegetables; bread making.

7. Food economy: importance of food economy; comparative cost of foods; economy in the purchase of foods; economy in the use of foods.

8. Daily diet: amount of each nutrient required; necessity for a mixed diet; avoidance of indigestible foods; sugar as a part of the diet.

D. STIMULANTS AND NARCOTICS.

1. Definition and examples of each.

2. Tea and coffee: preparation of each; effect of each on body; use and abuse of each.

3. Chocolate, cocoa, and other beverages: composition; effects on body.

4. Alcoholic beverages: composition; alcohol as a stimulant and