66 Composition of Eggs. 
to ichthulin. On treating their yolk with water, the yellowish 
oil of the egg is seen swimming on the surface of the liquid, — 
and is precipitated in little white grains. The water retains in 
solution albumen and the salts. The little grains can be easily — 
purified by washing in water, aleohol and ether. By these pro- 
cesses a material is obtained which 
2 
tran 
n 
granules break as they e3 > swell out. 
rs They are of all sizes, — 
er. to. very large dimensions. 
The grains of the Cistudo Europea Dum., are smaller than those 
of the land Tortoise, for the largest did not exceed 6 hundredths — 
_ of a millimeter, and they appear in general, to be more spherical 
than those of the other species. Although resisting under the ~ 
pestle, we have broken them, and found that they break into 
spherical fragments, from the circumference to the centre. _ : 
ash, well weakened, immediately dissolves emydin, while it acts 
quite feebly on ichthin. Acetic acid, which, as we: know, dis 
ee 
Its grains are dissolved in boiling hydrochloric acid, without giv: | 
ing to the liquid any violet color; this action proves that emydil 5 
is not the vitellin of bird’s eggs 
Emydin submitted to analysis, shows the following com 
position :— 
: Proportion of azote. : ee 
Solid matter, 0°313|Solid matter, 0:370 Carbon, Resi 49-4 
Water, ‘210\Azote, -0-0579|Hydrogen, . . 74 
Carbonic acid, 0-568 Azote 156 | 
zote, . - 
‘Oxygen and phosphorus, 267 
This substance appears to us to be isomeric with ichthin. The 
