14 Prof. H. Rose on the Inorganic Constituents 



deoxidized state, and is therefore a meroxidic substance (Ap- 

 pendix XIII.). 



The aqueous extract of the evaporated and carbonized milk 

 contains a large amount of alkaline chlorides, with phosphate 

 and carbonate of potash. 



The muriatic extract of the carbonized mass contains a 

 large amount of phosphate of lime, with small quantities of the 

 phosphates of magnesia, potash and soda. 



On the incineration of the exhausted carbonized mass, 

 further large quantities of the phosphates of lime, potash, soda 

 and magnesia were obtained. 



The following are the relative proportions of the inorganic 

 constituents obtained in the various operations : — 



In the aqueous solution 7*125 grms. 



In the muriatic solution 6*621 



On the incineration of the remainder of\ ^ . „„ 

 the carbonized mass j 



Thus the milk contains a considerable amount of both 

 oxidized and unoxidized inorganic constituents. It cannot 

 under any circumstances be arranged in the same class as the 

 urine, and like the latter, be considered as an excretion. It is a 

 meroxidic compound. 



In eggs (hens' eggs) the inorganic constituents are in a more 

 oxidized state in the albumen, whilst they are in a more un- 

 oxidized state in the yolk, as appears from the experiments of 

 M. Poleck (Appendix XIV. and XV.). These experiments, 

 however, were made long ago in n)y laboratory; the methods 

 adopted were consequently imperfect, and they recjuire repe- 

 tition. This is the more necessary, since the results of these 

 experiments appear to be in opposition to those which have 

 been obtained in almost all the others. For all those meroxidic 

 substances which have been examined, such as peas, rape-seed 

 and wheat, moreover the blood, flesh and the milk, contain a 

 large amount of the so-called proteine compounds. In tele- 

 oxidic substances, the excrements and the bile, the proteine 

 compounds are entirely absent; and in the straw of peas, rape 

 and wheat, they exist in small quantity only, corresponding to 

 the amount of meroxidic substances found in them. It is pro- 

 bable therefore that the proteine compounds, when freed as 

 perfectly as possible from all the teleoxidic substances which 

 accompany them, are in many cases perfectly anoxidic sub- 

 stances. The only results opposed to this view, are those ob- 

 tained by M. Poleck, as regards the albumen of eggs, which 

 contains a small quantity of anoxidic substances. 



