CONSTITUENTS OF BLOOD. 



25 



ANALYSIS BY SIMON. 



Arterial blood. 



Water- - - 760-0S4 



Solid residue ' 239-952 



Fibrin ............ 11-200 



Fat 1-856 



Albumen - - 78-880 



Globulin - - - - * 136-148 



Hajmatin 4-872 



Extractive matter and salts --•-•.- 6 -960 



Venom 



blood 



757 



351 



242 



649 



11 



350 



2 



290 



85 



875 



128 



648 



5 



176 



9 



160* 



The testimony and opinions of many able chemists and physiologists go to establish the 

 doctrine that there are important differences in venous and arterial blood. The following 

 paragraph is a summing up of the differences, as established by careful experiments and 

 analyses : " That arterial contains less solid residue generally than venous blood : it con- 

 tains less fat, less albumen, hsmatin, extractive matters and salts, than venous blood ; and 

 also that the blood corpuscles of arterial blood contain less coloring matter than venous"f. 



It must be evident that blood can possess no definite composition ; that the blood of two 

 individuals must be somewhat dissimilar ; and probably that the period of life, food, etc. 

 must particularly modify its composition. It is well established that the condition of the 

 organs materially affects it. Food which is intended to impart strength, must be rich in 

 vegetable fibrin and albumen. Animals which are worked, or which afford milk, must 

 be supplied also with the same materials, with food which contains elements of the compo- 

 sition of their own flesh. 



The composition of different parts and organs of animals may be stated here, and in this 

 connection, from the bearing which the subject has upon the growth and renewal of tissues. 



Composition of bones, cartilage, teeth, muscles, liver, brain. 



BONE. 



Femur. Occipital bona. 



Phosphate of lime, with a little fluoride of 



calcium - - - 54*07 52-51 



Carbonate of lime - - - 12-71 11-14 



Phosphate of magnesia 1-42 1*05 



Salts - 0-80 0-50 



Cartilage 29-09 32-80 



Fat - 1-91 2-00 Von Bibea. 



* Simon's Chemistry, Vol. I, p. 194. 

 [Agricultural Report — Vol. ii.] 4 



t Ditto, p. 195. 



