Neither does Dr. Haig explain the effects of other destructive by-products formed during the digestion of starches and proteins. Sulphurous acid and sulphuric acid (vitriol), as well as phosphorus and phosphoric acids actually burn up the tissues of the body. They destroy the cellulose membranes which form the protecting skins or envelopes of the cells, dissolve the protoplasm and allow the latter to escape into the circulation. This accounts for the symptoms of Bright's disease, the presence of albumen (cell protoplasm) in blood and urine, the clogging of the circulation, the consequent stagnation and the accumulation of blood serum (dropsy) and the final breaking down of the tissues (necrosis) resulting in open sores and ulcers. Excess of phosphorus and the acids derived from it overstimulates the brain and the nervous system, causing nervousness, irritability, hysteria and the different forms of mania. An example of this is the distemper of a horse when given too much oats and not enough grass or hay. The excess of phosphorus and phosphoric acids formed from the protein materials of the grain, if not neutralized by the alkaline minerals contained in grasses, hay or straw, will overstimulate and irritate the nervous system of the animal and cause it to become nervous, irritable and vicious. These symptoms disappear when the rations of oats are decreased and when more fresh grass or hay is fed in place of the grain. Similar effects to those produced upon the horse by an excess of grains are caused in the human organism, especially in the sensitive nervous system of the child, by a surplus of protein foods, of meat, eggs, grains and pulses. Still, when patients suffering from overstimulation of the brain and nervous system consult their doctor, his advice in almost every instance is: "Your nerves are weak and overwrought. You need plenty of good, nourishing food (broths, meat and eggs), and 'a good tonic.'" The remedies prescribed by the doctor are the very things which caused the trouble in the first place. As stated before, uric acid is undoubtedly one of the most common causes of disease and therefore deserves especial attention. Through the study of its peculiar behavior under different circumstances and influences, the cause, nature and development of all acid diseases will become clearer. Like urea, uric acid is one of the end products of protein digestion. It is formed in much smaller quantities than urea, in proportion of about one to fifty, but the latter is more easily eliminated from the system through kidneys and skin.