and some other Animal Fluids, I8f 



matter, and a small portion of coagulated albumen. The 

 remaminij ttuid had nearly lost its red colour. 



The nitrate of nierLiiry containing the black oxide, pro- 

 <3uces neaiK similar tfferts, exceptmg that the colour of 

 the compouiui is of a Iishter red. 



When corrosive sublimate is added to the solution of the 

 colourine; niaiter, its tmt is instantaneously brightened, 

 and it btrcoiiics -hghtly turbid from the deposition of al- 

 bumen. If this l)e immediately separated by a filter, the 

 liquor which passes through gradual!) deposits a deep red 

 or pu'p'ish uisoliilile precipitate, and if it nov.- be again 

 filtrated the liquid i- co'ourless, the whole of the colouring 

 principle being retained in the compound which remains 

 upon the fiher. 



Bv imprcenatins; some pieces of woollen cloth with so- 

 lution of nitrate oFniercurv, or of corrosive sublimate, and 

 afterwards steeping tht-m in an aqueous solution of the co- 

 touriiig matter of tlit blo' d, I sucreeded in giving them a 

 peruiauent i\d imge, unalterable by washing with soap; 

 and by emplov ing the ammoniacal solutii^n of the colour- 

 ing matter, calio and linen may be dyed with the same 

 mordant. 



In these cNperimetits I \\as much satisfied bv the com- 

 plete separation uf the colouring matter from its solutions, 

 which after the process, were perfectly colourless. 



SECTION VII. 



Some Remarks on the preceding experimental Details, 

 From the experiments related in the second section of 

 this paper, it appears that sulphuric acid effects changes 

 upon the coagulum of chyle, similar to those which Mr. 

 Hatchett has observed to result from the action of dilute 

 nitric acid upon the coagulated white of egg. This last 

 substance, however, is not convertible into gelatine bv 

 means of sulphuric acid, whereas in these respects the curd 

 of milk resembles that of chyle; this circumstance, as 

 well as the more reaiiy solubility of the coagulum of chyle 

 in dilute than in concentrated acids, points out a strong 

 analogy between those two bodies 



'J'he sweet taste of chyle naturally sucrgested the idea of 

 its containing sugar*; but I am not aware of any direct 

 experiments which have demonstrated its existence, and 

 have therefore detailed minutely such researches as I have 

 been enabled to make upon the subject, hoping at some 

 Juture period to render them more complete. 

 * fcrdyce on Digestion, 2(1 edition, p. 121. 



Tlie 



