456 LIQUID PARTS OF ANIMALS. 



bonate of potash, phosphate of potash, common salt, and phos- 

 phate of lime. 



The liquid, from which the coagulated albumen had precipi- 

 tated, having been evaporated to dryness, left a yellowish-brown 

 extract, which was alkaline, had a fish smell, and tasted strong- 

 ly saline. It was insoluble in alcohol, but dissolved in water. 

 Alcohol threw down from the aqueous solution brown flocks, 

 which redissolved in water, and possessed the characters of gela- 

 tin. When burnt, it left an ash consisting chiefly of phosphate 

 of magnesia, a little phosphate of lime, and carbonate of lime. 



The alcohol, which precipitated the above substances, when 

 evaporated, left a brown matter, having a saline and pungent 

 taste, in which cubic crystals of chloride of potassium were form- 

 ed. When triturated with potash, this substance gave out a 

 strong smell of ammonia. 



The roe of the pike formerly treated with water was now 

 boiled in strong alcohol, and the boiling solution was passed 

 through the filter. It was yellow, and became muddy when 

 mixed with water or allowed to cool. When the alcohol was evapo- 

 rated it left an oily matter, having an orange-colour, and the taste 

 and smell offish. It contained a notable quantity of phosphorus. 



The roe thus exhausted by water and alcohol was burnt in a 

 crucible. It left a charcoal difficult to incinerate, and which un- 

 derwent a sort of imperfect fusion by the action of the fire. 

 When digested in water it furnished an acid liquor precipitating 

 lime and barytes water in white flocks, and oxalate of ammonia 

 in powder. It therefore contained phosphoric acid and lime. 



From this imperfect analysis it appears that the roe of the pike 

 contains, 



1. Much albumen. 



2. An oil. 



3. An animal matter, resembling gelatin. 



4. Chlorides of potassium and sodium. 



5. Sal-ammoniac. 



6. Phosphates of potash, lime, and magnesia. 



7. Sulphate of potash. 



8. Phosphorus. 



The analogy between the constituents of this roe and those of 

 the eggs of common fowls is very remarkable. 



2. M. Morin followed much the same plan as Vauquelin in 

 analyzing the roe of the common trout 



