ISIS.] Analysis of the Chyle of the Horse. 223 



I obtained a white substance in flakes and ribbons, which had 

 little consistence, were easily torn, and did not exhibit any fibres 

 in their fracture. 



Tins matter having presented the same properties as those of 

 the coagulum of the white portion of chyle No. 2, what I have 

 said of the one will apply to the other. 



Of the Coagulum formed spontaneously in the White Portion of 



Chyle, No. 2. 



This coagulum was white and opake, like boiled white of egg. 

 When washed it stretched under the fingers, and assumed the 

 form of a membrane, possessing a slight degree of elasticity, and 

 its texture presented an appearance slightly fibrous. 



This matter digested in a hot solution of caustic potash com- 

 municated at first a milky aspect to the liquid ; but a greasy 

 matter was gradually deposited, and the liquid became clear. 

 This solution had a smell similar to that of the fibrin of blood 

 dissolved in potash. When this solution is decomposed by acids, 

 it exhales a sulphureous odour, which is developed by albumen 

 in similar circumstances. 



The same matter subjected to the action of acetic acid, assisted 

 by heat, produced a liquor white like an emulsion. The matter 

 which rendered he liquid opake was gradually deposited. It 

 appeared to me to be of the same nature as the fatty matter 

 which I noticed in the liquid part of the chyle. 



The matter of the coagulum, when dried, and exposed to heat 

 on burning coals, curls up, and exhales ammoniaco-oily fumes. 

 At last it melts, and leaves a bulky coal behind. 



From the properties which have been enumerated, it is obvious 

 that the coagulum of chyle has a striking analogy with the fibrin 

 of blood : but I must acknowledge that the resemblance is not 

 perfect ; there are some differences, both in the physical and 

 chemical character? of these two substances. The coagulum of 

 chyle has not that fibrous texture, nor the strength and elasticity 

 which belong to the fibrin of blood. It is dissolved more readily 

 and completely by caustic potash, and does not, like fibrin, 

 Lave a portion insoluble in that alkali. It seems to be albumen 

 which has begun to assume the characters of fibrin, and hosbcen 



rested in its passage: for it unites several properties common 

 to the two substances. If this account be correct, we may con- 

 clude that the food taken by animals is converted in the first 

 place into albumen, and afterwards into fibrin. The increasing 

 proportion of fibrin in the chyle as it approaches the place where 

 il mixes with the blood is favourable to this hypothesis. Be this 

 as it may, th r pid change which vegetables experience in the 

 organs of digestion of animals, and their total conversion into 

 animal substances, are truly astonishing. Some houre are sufli- 



