180 CAREY: GROSS STRUCTURE OF AN AGAR GEL 
withdrawn, but in the case of the freezing it remains as ice or water 
surrounded by the gel; while in the other, it is immediately removed 
by the high temperature at which dehydration is carried on. 
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Fic. 3. A 5 per cent agar gel dried at about 70° C., after soaking in water, X 57. 
If it were possible to obtain a structural colloidal gel made of a 
mixture of proteins and carbohydrates, one might be able to get 
similar results to those obtained in plant tissues, although it 
might be dangerous to carry this analogy too far. 
The separation of colloidal fluid from gels on standing, known 
as syneresis, is a phenomenon which is more pronounced the 
