ITS PHYSICAL, CHEMICAL, AND STRUCTURAL CHARACTERS. 173 



the preceding table, therefore, and adding together those which refer to consti- 

 tuents of the same character, we obtain the following results : 



Water . 795.45 



Solid residue 204.55 



Fibrin .''.;.''''' . 2.025 



r e i oa / Hsematin .... 8.375 



,orpuscles j Globulin and cell-membrane 141.110 



Albumen "V^* &'<< '' : . l - : ". ; '" ''. , . 39.420 



Fatty matters . . v '. . .<'.;. . 2.015 



Extractive matters 3.270 



Mineral substances, exclusive of iron . 8.335 



Chlorine . 

 Sulphuric acid 

 Phosphoric aci< 

 Potassium 

 Sodium . 

 Oxyge^n . 

 Phosphate of Lime 



2.665 



.090 



.663 



1.825 



2.197 



.535 



.212 



Phosphate of Magnesia .148 



155. Under the general head of Fatty Matters are included several different 

 kinds of fat, some of which present very definite characters, whilst the nature of 

 others has not yet been precisely determined. A considerable part of the whole 

 amount is formed by the saponifiable fats, which, in the human subject, are 

 Margarin and Olein ( 37) ; and it must be in these that the chief increase occurs, 

 when the amount of fatty matter in the blood is temporarily augmented by the 

 entrance of oleaginous chyle ( 161). The proportion of phosphorized fat ( 44), 

 which seems to form an essential constituent of the Corpuscles ( 142), will pro- 

 bably vary in part with their amount ; but the range of variation seems to be 

 too wide to admit of the difference being fully accounted for in this manner. 

 The presence of Cholesterin ( 43) seems to be constant; but it, too, exhibits a 

 considerable diversity in its amount, probably depending upon the relations 

 between the biliary secretion and the respiratory process. Of the fatty substance 

 termed Serolin ( 43), the quantity is always very minute, and it is sometimes 

 inappreciable. The following table represents the mean, maximum, and mini- 

 mum amounts of these fatty substances in the healthy blood of the male (the 

 proportion in that of the female being almost precisely similar), according to the 

 analyses of MM. Becquerel and Rodier. 



Mean. Max. Min. 



Saponified fat . . . 1.004 2.000 .700 



Phosphorized fat . . . .488 1.000 .270 



Cholesterin 088 .175 .030 



Serolin . . ,. v .> ,,-, . . .020 .080 inappreciable. 



The source of the peculiar odor of the blood is probably a volatile fatty acid, 

 too minute in its amount to admit of being separately estimated. This odor 

 may be made much more apparent by treating the blood with sulphuric acid, 

 even after it has been long dried ; and in all those animals which are readily dis- 

 tinguishable by their odorous emanations, it may thus be made so perceptible as 

 to admit of their blood being distinguished (at least by an individual possessed 

 of a delicate sense of smell) through its scent alone. Of this test, use has been 

 made with great advantage in juridical investigations. 1 



156. Under the vague term Extractive ( 64), it is probable that many dif- 

 ferent substances are to be ranked; most of them, however, being either histo- 



i See M. Barreul's researches on this subject in "Ann. d'Hygiene," &c., toms. i., ii., x. 



