Dr. Buchanan on the State of the Blood after taking Food. C3 



opaque particles, and with little of the contraction technically named 

 " cupping." 



9. Tho appearances of the coagulum just mentioned are much 

 more common after azotized than after non-azotized food. 



Thoso conclusions relating to tho visible characters of the blood 

 may bo considered, with the single exception above mentioned, as well 

 established. The conclusions which follow relate chiefly to the chemi- 

 cal properties of the blood, and are not worthy of the same reliance ; 

 but the evidence on which they rest has been laid before the reader, 

 ami he must judge of them for himself. 



1. The substance defined above under the name of Pabulin, is most 

 abundant in the blood a few hours after taking food, sooner or later 

 according to the rapidity of digestion. 



2. It is less abundant as the time when food has been taken is more 

 remote, and is small in quantity after a fast of twenty-four hours. 



3. It is much more abundant after azotized, than after non-azotized 

 food. 



4. It varies in quality, floating or subsiding, according to the kind 

 of food taken. 



5. It is probably analogous in nature to the white substance which 

 gives colour to the serum of the blood. 



6. The difference between these two forms of this substance proba- 

 bly is, that it is sometimes combined with an alkaline, or earthy salt 

 (choride of sodium, sulphate of soda, &c), and sometimes with an oily 

 body (stearate of glycerine, &c). In the former case, it seems to 

 dissolve completely in the blood, while in the latter it is only partially 

 dissolved, and renders the serum opaque. 



7. The azotized principles of t the food are probably made to com- 

 bine, in the digestive tube, with the alkaline, earthy, and oily salts 

 mentioned above; and thus become capable of being absorbed into 

 the blood. 



8. The alkaline and earthy compounds are probably absorbed 

 directly by the blood-vessels, while it seems to be well ascertained 

 that the oily compounds are absorbed through the lacteals. 



The subjoined table exhibits, at one view, the results of the observa- 

 tions contained both in this and the preceding memoir, so far as they 

 relate to the visible characters of the blood. 



("BeefSteak, r \ hour, Whitish, Natural. 



j I Bread, J 1 hour 40 minutes,.. White, Do. 



' te;;::::.:.:! 18 ^ ^ H£ Fibrin008 



B (BeefSteak, fBefore, Do Natural. 



■<Bread J 3 nours 15 minutes,.White, Pellucid Crust. 



j 3 hours 15 minutes,. Do Do. 



^18 hours, .Limpid, Do. 



