EXTRACTIVE MATTERS. 35 



Berzelius considers tliat the savour of boiled and roasted 

 meat depends on this constituent. 



Be? yields a yellow precipitate to bichloride of plati- 

 num, a white deposit to the acetates of lead, and its solution 

 is rendered slightly turbid by infusion of galls : the turbidity 

 however disappears on the application of heat. 



Be (kreatin) is distinguished from all the preceding sub- 

 stances by its property of separating in rectangular crystals, and 

 by its indifference towards the ordinary reagents. 



Cc yields a copious white precipitate (which soon darkens) 

 to nitrate of silver, and a chocolate-brown deposit to a solution 

 of iodine. 



There can be no doubt from the recent investigations of 

 INIulder, that the binoxide and tritoxide of protein occui' in 

 the constituents of the water-extract, and are probably identical 

 with some of them. 



The relative proportions of water-, spirit-, and alcohol- extract 

 in flesh, blood, urine, and milk, appear to fluctuate. Simon 

 found that, in the extractive matter of flesh, the water-extract 

 predominates, wdiile he could only obtain a very small amount 

 of spirit -extract ; in the extractive matter of blood, the water- 

 extract is also the most abundant, but here the amount of 

 alcohol-extract is less than that of spirit-extract ; in the ex- 

 tractive matter of urine, the water-extract was the most scanty, 

 and the alcohol-extract the most abundant ; and in the ex- 

 tractive matter of milk, the alcohol-extract was the least of the 

 three. 



Extractive matter of blood. Simon gives the following 

 directions for the exhibition of the extractive matter of blood. 

 A quart of blood is heated to the boiling point, and a sufficient 

 quantity of water is then added to reduce it to a thin pulta- 

 ceous state. After standing for some time, it is strained, and 

 the red fluid which passes through is again boiled. In this 

 manner we obtain a clear yellow fluid, which no longer becomes 

 turbid on the application of heat. On evaporation, this fluid 

 assumes a dark green colour ; and on further concentration to 

 the consistence of a syrup, it changes to a brown tint. At the 

 same time a film forms on the surface, which leads to the con- 

 clusion that a caseous matter (in this case globiilin) is present. 

 The extract exhibits an alkaline reaction. 



