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COMPOSITION or RECENT MUSCLE. 687 



Calf. 



O 1°. 2°. S PS a. O O 



Muscular fibre, vessels.nerres 



and cellular substance . . 17'5 150 162 16-8 18-0 ITO 16-5 120 11-1 



Soluble albumen and colour-. 



ins. matter of blood (hema- ^^ 



tosin) 2-2 3-2 26 24 23 45 3-0 52 4^4 



Alcoholic extractjcontaining J ^.^ ^.^ ^.^ ^.^ . r^.Q ^.4 ^.q" 1-6 

 saline matter S > 24 ) 



Watery extract, containing j J. 3 ^.q ^.q q.q ( i 1-5 1.2 1-7 0-2 

 saline matter ) 



Phosphate of lime, with a lit- 

 tle albumen* trace 01 trace trace 0*4 — 0*6 — 22 



Water and loss 775 797 782 783 769 76-0 77-3 80-1 805 



100 100 100 100 100 100 100 100 100 



The proportions in the above table are not to be regarded as constant ; 

 they seem, however, to shew what we should otherwise expect, that the 

 muscular part of fishes contains a less proportion of fibrin than that of 

 land animals in general. 



When dried beef is burned it leaves about 4| per cent, of incombus- 

 tible ash — or 100 lbs. of the muscle of a living animal in its natural 

 state contain about one pound of saline or inorganic matter. 



Of this inorganic matter, it is of importance to know that about two- 

 thirds consist of phosphate of Lime. Thus to add 100 lbs. to the muscular 

 part of a full grown animal, there must be incorporated with its substance 

 about — 



Water 77 lbs. 



Fibrin, with a little fat . . 22 " 



Phosphate of lime . 

 Other saline matters 



100 



6. The fat of animals consists, like the fat of butter, of a solid and 

 fluid portion. The fluid fat is in great part squeezed out when the whole 

 is submitted to powerful pressure. 



The fluid portion of the fat, called by chemists oleine, so far as it has 

 yet been examined, appears to be identical in all animals. It is also the 

 same thing exactly as the fluid part of olive oil, of the oil of almonds, 

 and of the oils of many other fruits. It exists in larger quantity in the 

 fat of the pig than in that of the sheep, and hence pork fat is softer than 

 beef or mutton suet. From lard it is now expressed on a great scale in 

 the United States of America, for burning in lamps and for other uses. 

 The manufacturers of stearine candles express it from beef and mutton 

 fat, but chiefly for the purpose of obtaining the solid part in a harder 

 state, that it may make a more beautiful and less fusible candle. The 

 fluid oil of animal fats, however, is known to differ from the liquid part 

 of butter {butter-oil) described in the preceding Lecture (p. 559), and 

 from the fluid part of linseed and other similar oils which dry, and form 



' This phosphate of lime is over and above that wrhich exists naturally in, and is insepar. 

 able from, the musculur fibre itself a^d from the albumen. 



