882 BLOOD, NILX. 



Water. 7904 



Oxygen, azote, free carbonic acid 



Iron 



Hydrochlorates of soda, potash, aramonis 



Sulphates of potash and of poda 



Subcarbonate of lime and magnesia 



Phosphates ot^ soda, lime, and magnesia l 11 



Lactate of soda 



A soap, having soda and fixed fat acids fcr its elements 



An odorous, volatile salt, a fat acid 



A fatty substance, containing phosphorus 



Cholesterine 



Seroline 



Albumen dissolved in the water 67.8 



Globules and fibrine 130.8 



1000.C 



The blood globules consist principally of albumen combined with 

 a little fibrine and red coloring matter. Any difference observed 

 between one sample of blood and another, is connected especially, 

 almost exclusively, with the relative proportions of the liquid part or 

 serum, and the solid part or clot. The solids are in larger propor- 

 tion in males than females, in grown-up persons than in aged indi- 

 viduals and children, in subjects well and abundantly fed than in 

 those indifferently supplied with food. No analysis that has yet 

 been made has thrown any true light on the cause of the difference 

 of color perceived between arterial and venous blood ; nevertheless, 

 it is positively known that it is by the-concurrence of the oxygen of 

 the atmosphere that the arterial blood in the living body acquires 

 the characters which distinguish it, and that carbonic acid gas is 

 evolved or thrown off in the course of the action that takes place. 



Ox blood, thoroughly dried, has been found to consist of: 



Carbon 52.0 



Hydrogen 75 



Azote 15.1 



Oxygen 21.3 



Ash 4.4 



100.0 



Milk. This well-known fluid may be said to combine in itself all 

 the organic principles and mineral substances which enter into the 

 constitution of organized beings. Caseum. identical with fibrine and 

 albumen, fatty matters, sugar of milk, and different salts, among the 

 number of which the phosphates staid distinguished. 



The ciseum, the sugar, and a port on of the salts, are in solution ; 

 the fatty matters are held in susper sion in the milk in the form of 

 globules. The following table will b^ found useful, as giving a com- 

 prehensi e survey of the compositioi of different kinds of milk. 



