ANALYSIS OF THE WHITE AND YOLK. 201 



The composition of the albumen, or white, and that 

 of the yolk, are represented by Dr. Prout, in the 

 following table, which exhibits a mean result: 



The most recent analysis is that of Professor 

 Mulder. It differs little as to the mineral ingre- 

 dients of the egg; the yolk, however, is looked 

 upon by him as a peculiar chemical compound of 

 sulphur, and a substance called Proteine, united 

 with fatty matter and water. The large quan- 

 tity of phosphorus present in this part of the egg 

 has doubtless some important reference to the 

 future body of the infant bird. 



As the young chick becomes developed in the 

 egg, the chemical principles undergo important 

 changes. The phosphorus just alluded to, in 

 conjunction with lime, goes to form part of the 



