ON ALBUMEN AND OTHER ANIMAL FLUIDS, \J 



when hea. ?«i applied to it, the affinities existing between these kali, and wa. 

 bodies are m i lined : that the alkali, before in chemical com- tcr# 

 bination with the albumen, is transferred to the water, and that 

 this separation causes the coagulation of the albumen : the 

 aqueous alkaline solution, whtch is thus formed, reacts upon 

 the coagulate I albumen, of which it dissolves a small por- 

 tion, and then appears in the form of the brown viscid fluid al- 

 ready noticed. 



The coagulation of albumen by alcohol and by acids may Alcohol coa* 

 be explained by a reference to the principles already laid gulates white 

 j of egg 



down. 



1. Five hu iid red grains of the white of egg were agitated with 

 two ounces of pure alcohol ; an immediate coagulation re- 

 sulted, which was rendered more perfect by the application 

 of a very gentle heat. The liquor was separated from the 

 coagulum by nitration, and evaporated to half its bulk; 

 when the usual te&ts were now applied, alkaline matter was 

 abundantly indicated. 



In this instance then, the albumen, in passing from the j, abstracting 

 liquid to the solid state, gives it alkali to the alcohol*. its alkali. 



2. When acids are applied to albumen, these effect its co« Acids do the 

 agulation from the same cause : they render it more rapidly same. 

 and more perfectly solid, on account of their superior af- 

 finity for the alkali. 



The following experiments were instituted with a view to 

 ascertain the nature and quantity of the alkaline matter 

 which exists in liquid albumen. 



I. Five hundred grains of the liquid white of egcr were white of 



mixed with two ounces of distilled water, and exposed for boiled, cut 



half an hour to a temperature of 212°. The fluid was then ^all, & wash- 

 „. , , , , ,. . ed with boiling 



separated by a filter, and the coagulated albumen cut into water, 



small pieces, and repeatedly washed with boiling distilled 



water. The filtrated fluid was evaporated to half an ounce 



by measure; it had a saline taste, it was somewhat turbid, 



and slightly alkaline; on cooling, it gradually deposited a .,-,_. 



few flakes of albumen : it was electrified positively in a fl u id electrift- 



small glass cup, connected by washed cotton to another si- e &* 



* When albumen is coagulated by alcohol, it does not become so per- 

 fectly solid as in most other instances, because the separation effected by 

 the relative affinities is not so complete. 



Vol. XXVI— May, 1810. C milat 



