196 Veterinary Medicine. 



(hsematuria, hsemoglobinuria). Exposed to the air this becomes 

 . brown or chocolate in ratio with the amoiint of blood or blood pig- 

 ment present. Some such cases' are complicated by blood clots. 



Color due to Foreign Constituents. 



Bronze or black color may come from injection of phenic 

 acid. 



Deep green or olive green may come from tar, carbolic 

 acid, salol, creosote, or derivatives of benzine taken in. 



Brownish green comes from thallin and reddens with iron 

 chloride. 



Brown or blood red from rhubarb or senna. 



Purple red from santonin, if alkaline (if acid, is reddish 

 yellow). 



Red from madder (it is alleged from indigo). 



Yellow from Carrots. 



Blue (indigo bine) may occur in urine of horse or ox when 

 exposed to' the air. 



Bluish green will come from feeding indigo. 



White or yellow color will result from the presence of pus.- 



White chylous urine occurs with a hsematozoon (Bilharzia 

 Crassa) in the blood of cattle. 



Translucency. Urine may be passed clear and become turbid 

 by standing. The presence of colloids hinders precipitation and 

 prevents clearing. 



Horse : Urine is generally turbid, especially what has been 

 long in the bladder, and that which is last passed. The turbidity 

 is largely due to precipitation of calcium carbonate and bicar- 

 bonate, and increases on green food, or if the liquid stands ex- 

 posed to the air and is cooled. Not unfrequently the salts are 

 thrown down as fine spherical g:^anules, or there may be a white 

 pultaceous mass. They are sometimes entangled in extremely 

 mobile cylindroid masses coming from the uriniferous tubes during 

 convalescence from fevers or during fasting. A fine pellicle on 

 the surface is normal in horse's urine left in the air. 



Ox, sheep and goat : Urine is passed clear. May become 

 turbid through the change of lime carbonate into bicarbonate in 

 cattle but always more slowly than in the horse. 



■ Carnivora : Urine is passed clear but becomes turbid on decom- 

 position, or if concentrated. With excess of fat in the food it 



