[ 6.4 ] 



Like potash, phosphorus has also the tendency to render 

 proteids more liquid in character than in their natural state. 

 The blood becomes thinner and it has the tendency of flowing 

 out from the capillaries into surrounding tissues and cavities. 

 Thus greater work is thrown on the kidneys. Albumen, and 

 broken up red corpuscles with their colouring matter pass out 

 with urine. Pastures manured with superphosphate of lime 

 have been observed to give rise to such urinary diseases to 

 animals. 



1.046. Iron which is necessary to keep the blood and the 

 liver in a healthy condition, when ingested in excess gives 

 rise to hyperaemia, a condition which is opposite to that of 

 anaemia. Inflammations may result from hyperaemia, as from 

 excess of albuminoids in the blood. 



1.047. Carbon dioxide gas renders the blood dark and 

 displaces oxygen. But as oxygen is easily replaced when it 

 is again supplied it has no permanent ill effect on the blood. 

 But carbon monoxide while it heightens the colour of blood 

 into bright red, brings about such a change in the condition 

 of the iron as effectually to prevent re-oxidation. Hence the 

 poisoning effect of carbon monoxide gas and the blood- 

 stained urine we sometimes see passed by animals which have 

 been exposed to the influence of this gas in burning stables 

 and cowsheds. 



1.048. To illustrate the effect of certain substances on urine 

 it may be sufficient to cite the following additional examples : 



(1 ) If one puts his feet into a solution of potash or soda 

 these salts can be detected in a short time in the urine. 



(2) If turpentine is rubbed into the skin it is detected in the 

 urine in a very short time by the odour of the sweet scented 

 violet which it imparts to that fluid. (3) Diabetes in horse 

 and sheep has been noticed as being due to mouldy bad 

 foods, by mow-burnt hay and grass, or hay grown with ex- 

 cessive quantity of nitrate of soda. 



1.049. The class of diseases produced by food containing 



