FATS AND OILS. 41 



especially in the veins, and the liver exerts a most important 

 function in connection with the transformation of these saccha- 

 rine elements, whereby they are either better prepared for im- 

 mediate combustion, or for the production of animal fats, &c. 



Cane sugar supplies the system with a similar principle, 

 and is readily transformed into glucose or grape-sugar. 



There are, however, other sugars found in the animal 

 organism, such as lactine, or sugar of milk, which is obtained 

 by evaporating clarified whey. It is thus obtained in the 

 form of hard, white crystals, soluble in 5 or 6 parts of cold 

 and 2J of hot water. It is susceptible of the vinous, lactic, 

 and butyric fermentations; and it is well known (says 

 Gregory) that some nations prepare an intoxicating liquor 

 from milk by fermentation. 



Inosite is a saccharine principle obtained from the juice 

 of flesh, and is not susceptible of undergoing alcoholic fer- 

 mentation. 



II. PATS AND OILS. The rapid production of fat in the 

 body is an indication of how readily the hydro-carbons 

 derived from the vegetable world are transformed into the 

 heat-producing elements of the animal organization. 



Fat enters largely into the composition of many substances, 

 but is more especially stored up in adipose tissue. It is a 

 vesicular structure, blended with the connecting tissue of 

 the body, and becoming largely distended with fatty prin- 

 ciples in animals in a state of obesity. Fat is deposited in 

 the bones, where it constitutes the ' marrow.' It tends to pre- 

 serve form, and, where it is destined for this office, it does not 

 readily waste, especially in a position such as within the eye- 

 socket of the horse. . 



The origin of fat in the body is three-fold: "First, it is 

 derived ready formed from plants ; secondly, it is formed, in 

 the absence of oxygen, or, when oxygen is deficient, by the 



