38 CHEMICAL PHYSIOLOGY. 



grape-sugar, and a particular kind of sugar also found 

 in the green shells of French beans, namely, inosite, 

 C 6 H 12 6 + H 3 0. The total of these bodies which are 

 known amounts to two grammes from the extract of 

 1000 grammes of flesh ; but the total amount of extract 

 obtained is 12 grammes of organic substances. Con- 

 sequently five sixths of the extract of meat are at 

 present quite unknown to us. The extract of the meat 

 of animals, oxen and sheep, has now become an article 

 of wholesale manufacture and of trade. It contains 

 about 18 per cent, of salts, of which nearly half the 

 weight is potash ; less than 18 per cent, of water, and 

 of its dry residue 60 per cent, are soluble in alcohol of 

 80 per cent, strength. The economic advantages of 

 this extract are the direct result of the purely scientific 

 studies of Baron Liebig, and have made his name 

 literally a household word. The residue of the meat 

 from which the extract has been pressed contains all 

 matters insoluble in water, syntonine, myosine, sarko- 

 lemmata, with nuclei, and fat. Some of this fat is 

 visible under the microscope in the fibre, but some is 

 invisible and dissolved, though not as soap. The 

 residue contains phosphate of potash in insoluble com- 

 bination with an organic matter, but no chlorides. 



The muscle is a machine for the transformation of 

 chemical into mechanical force, and for the storing and 

 exercise of that force. The exercise is partly constant 

 and involuntary, partly intermittent and subject to the 

 will. The loaded muscle is alkaline, full of disposable 

 oxy disable matter, and of oxydant, namely, oxygen. 

 The nerves of motor influence effect chemical contact 



