CHYLE. 415 



till nothing remained but a small quantity of pulpy opaque 

 substance, in appearance somewbat similar to thick cream ; and 

 containing minute globules, besides the red particles already no- 

 ticed. The residue of the coagulum became quite putrid in 

 the course of three days, while that obtained from vegetable 

 chyle in a similar manner had not yet begun to undergo that 

 process. Dr Prout analyzed these two specimens of chyle, and 

 obtained the following results : 



Vegetable food. Animal food. 



Water, . . 93-6 . 89'2 



Fibrin, . . 0-6 0-8 



Incipient albumen ? . 4-6 . 4'7 



Albumen with red colouring matter, 0-4 4*6 



Sugar of milk ? . trace. 



Oily matter, . trace. trace. 



Salts, . . 0-8 0-7 



100-0 100-0 



Nearly the same modes of operating were adopted in the ana 

 lysis of both specimens. 



The water was determined by evaporating a given weight of 

 chyle upon the water-bath, 



The coagulum was repeatedly washed with cold water till it 

 ceased to give any thing to that liquid. The residue was consi- 

 dered asjibrin. The only peculiarity in this substance was that it 

 dissolved with greater difficulty in acetic acid than fibrin from 

 blood. 



To the serous portion dilute acetic acid was added, and the 

 mixture was raised to the boiling point. A precipitate fell, which 

 was also thrown down by corrosive sublimate. It was not albu- 

 men nor casein. This is the substance called in the preceding 

 table incipient albumen. 



After the preceding substance had been removed by filtration, 

 prussiate of potash was added to the acetic solution. A precipi- 

 tate fell, which was considered as albumen. 



Dr Prout ascertained that the albumen in chyle coagulates 

 when heated to 149, which is ten degrees lower than the coagu- 

 lating point of the albumen in the blood. 



Leuret and Lassaigne examined the chyle from a variety of 

 animals, chiefly dogs and horses. They assure us that, whatever 



