OF BONES AND TEETH, kc. 



Berzelius is of opinion that none of those bodie^ existed in the collouring matter ; but. 

 merely their basis, iron, phosphorus, calcium, &c., And that they aie formed during the 

 incineration. 



" The albumen of blood leaves the same quantity of ashes as the colouring matter. But 

 these ashes contain no traces of iron." 



" Dr. Gordon has rendered it probable, that during the coagulation of blood a little heat 

 is evolved." (Annals of Philosophy, iv. 139.) 



Rouelle has obtained nearly the same ingredients, only in different proportions, from the 

 blood of a great variety of animals. 



F&tal blood. " Fourcroy made some experiments on the blood of the foetus. He found 

 that it differed from the blood of the adult in three things. 1st, Its colouring matter is 

 darker, and seems to be more abundant. 2d, It contains no fibrine, but probably a greater 

 proportion of gelatin (?) than blood of adults. 3d, It contains no phosphoric acid. Four. 

 Jinn, de Chim. vii. p. 162. 



Diseased blood. 1st. " Deyeux and,> Parmentier (Journ. de Phys. xliv. 454,) ascertained 

 thtit the buffy coat consists of the fibrine. The cruor, deprived of this substance, is much 

 .sotteetbari usual, and almost totally soluble in water. 



2. " The blood drawn from several patients labouring under sea scurvy, affording scarce- 

 ly any remarkable properties to these chemists, except a peculiar smell, and an albumen 

 which was not so easily coagulated as usual." 



3. The blood of patients in putrid fevers gave no sensible alteration in its properties to 

 the examinations of these chemists. 



4. " The blood of diabetic patients; the serum of the blood, according to the experiments 

 of Dobson and Hollo, assumes the appearance of whey. Dr. Wollaston has shown, that it 

 contains no perceptible quantity of sugar, even when the urine is loaded with it." 



MILK separates into cream, "curd and whey. 1st, Cream is composed of a peculiar oil, 

 curd, and serum. Cream of the specific gravity of 1.0244, was analysed by Berzelius, who 

 found it composed of butter, 4.5; cheese, 3.5 ; whey, 92.0. 100.0. 



2d, Curd may be precipitated by rennet, or the acids, alkalies dissolve it easily. The 

 constituents of curd, according to the analysis of Gay Lusac and Theuard, are as follows: 



Carbon 59.781 



Oxygen 11.409 



Hydrogen 7.429 



Azote 21,381100.000 



Dr. Thomson's application of this analysis to the atomic theory. 

 7 atoms Carbon 5.25 .60.87 C By doubling the number J 14 atoms Carbon 



1 atom Oxygen 1.00 11.60 j of atoms, it may be com- f 5 Oxygen 



5 Hydro' 0.625 7.24 ") pared with gelatin, albu- ("10 Hydrog. 



1 Azote 1.75 20.29 f men, and fibrine. 3 2 Azote 



8.625 100.00 28 17.25 



Proust has found in cheese an acid, which he calls the cascic acid, to which he ascribes 

 several of the peculiar properties of cheese. (Journ. de Phys. Ixiv. 107.) 



The coagulation of curd probably depends upon the same cause as that of albumen. 



3. Whey still possesses some curd ; on evaporation it deposits crystals of sugar of milk. 

 Towards the end of the evaporation, some crystals of muriate of potash, and of /nuriate of 

 soda, make their appearance. (Parmentier Journ. de Phys. xxxviii. 417.) According to 

 Scheele, it contains also a little phosphat of lime. (Scheele, ii. 61.) Fourcroy and Vau- 

 quelin, Thenard, Bouillon, la Grange, and Berzelius, have analyzed whey. The latter 

 chemist gives the following as the ingredients of milk deprived of its cream: 



Water 928.75 



Curd with a little cream .... 28.00 



Sugar of milk 85.00 * 



Muriate of potash 1.70 



Phosphate of potash 0.25 Milk may be made to ailbrd a liquor re- 

 Lactic acid, acetate of potash, with ) g ~ sembling wine or beer, from which alcohol 



a trace of lactate of iron ) mav be separated by distillation. The Tar- 

 Earthy phosphates - 0.30 tars obtained all their spirituous liquors from 



mare's milk. 



1000.00 



It has been ascertained, that milk is incapable of being converted into wine, till it has 

 become sour; after this, nothing is necessary but to place it in the proper temperature; the 

 fermentatioft begins of its own accord, and continues till the formation of wine be comple- 

 ted. (Parmentier, Journ. de Phys. 38. 365.) A great quantity of carbonic acid is extrica- 

 ted during the fermentation of milk. (Scheele, ii. 66.) Milk is fermented and kept for 

 many months, or even years, in the Orkney and Shetland Islands; but, along with a small 

 portion of alcohol which i* formed, the acidity is inconsiderable. 



