1819.] and on the Blood in general. 17 
which was then obtained by driving off the alcohol. It possessed 
all the usual properties of this principle, except that it appeared 
to be less easily miscible with water than in its natural state, and 
to approach more nearly to the nature of a resin, or adipocire, 
changes probably induced in it, partly at least, by the action of 
the alcohol. 
Vegetable Gluten?—The chyme from vegetable food, which 
consisted of bread, yielded a portion of a principle soluble in 
acetic acid, and not precipitable by prussiate of potash nor 
ammonia. Hence it was not albumen. It was precipitated by 
solution of potash, and possessed some other properties analo- 
gous to vegetable gluten. 
Saline Matters.—The salts were obtained by incineration, and 
consisted chiefly of the muriates, sulphates, and phosphates, as 
is usual in animal matters. _ 
Insoluble Residuum.—This consisted chiefly in the vegetable 
chyme of hairs, &c. in the animal chyme, partly of tendinous 
fibres. 
Such is a brief account of these two varieties of what is 
usually denominated chyme, and as connected with this subject, 
I shall add here, by way of contrast, a tabular view of the pro- 
perties of the alimentary matters taken from different portions of 
two other dogs which had been similarly fed. These various 
specimens of alimentary matters were treated with the same 
general views, and consequently nearly in the same manner, as 
the two varieties of chyme above described, and the results 
were as follow: b 
7 
VEGETABLE FOOD. ANIMAL FOOD. 
1. Chymous Mass from Duo- 1. Chymous Mass from Duo- 
denum. : denum. 
Composed of a semifluid, More thick and viscid than 
opaque, yellowish white part, that from vegetable food, and 
having mixed with it another its colour more inclining to red. 
portion of a similar colour, but Did not coagulate milk. Com- 
of firmer consistence. Coagu- posed of 
lated milk completely. . It con- 
sisted of 
Beiter. 5.5 ees <5 $6°5° A. Water... s«\stens . 80:0 
B. Chyme, &c....... anu G0; By) Chyme, &e.. janes 15-8 
C. Albuminous matter.. — CC. Albuminous matter... 1:3 
D. Biliary principle..... 1:6 D. Biliary principle..... 1:7 
E. Vegetable gluten?’.. 5:0 E. Vegetable gluten?.., — 
F. Saline matters...... 0-7 F, Saline matters ...... 0-7 
G. Insoluble residuum... 0-2 G. Insoluble residuum .. 0°5 
100-0 100-0 
Vou. XII. N°T, B 
