144 PHYSIOLOGY OF THE DOMESTIC ANIMALS. 



chemical processes in the animal cell result in the formation of C0 2 , H 2 0, 

 and NH. compounds, and hence return to the earth and air the matters 

 originally absorbed by the plant-cell, and in the, same form. These end 

 products are, however, only gradually formed as the result of a lono- 

 series of intermedial'}' oxidation products, which are formed partly 

 through processes of splitting, by which complex molecules, usually 

 through hydration, are decomposed into two or more simpler compounds 

 through the action of certain ferments. Through these means the 

 organic cell-constituents become progressively poorer in carbon and 

 richer in oxygen and nitrogen, thus losing their organic characteristics 

 and becoming gradually more nearly allied to inorganic bodies, until 

 Anally the inorganic end products are reached. 



The following table, based on hypothetical formulas, indicates the 

 manner in which complex albuminous molecules may become gradually 

 reduced to simpler forms (Gorup-Besanez): — • 



Haemoglobin, 



Albumen, 



Lecithin, 



Taurocholic Acid, 



Glycocholic Acid, 



Hippuric Acid, 



Tyrosin, 



Leucin, 



Asparagin, . 



Asparaginic Acid, 



Glutanimic Acid, 



Guanin, 



Hypoxanthin, 



Xanthin, 



Uric Acid, 



Kreatin, 



Allantoin, 



Urea, 



Urea thus forms the termination of the decomposition series of the 

 organic nitrogenous molecules. 



A similar progressive simplification may also be seen in the non- 

 nitrogenous organic constituents. Thus, according to Gorup-Besanez :— 



Stearin, own 



t-» i '..- ^57 n 110 u fi 



Palmitin, . n TT a 



i-.i_.-_ v 5l -tUs "< 



L 600 



-^960 



N 154 



FeS 3 



o X7 



*- 90 



■"13 9 



N 22 



S 



O 3 o 



?» 



H 84 



N 



P 



o 9 



c> 6 



H«, 



N 



S 



o, 



*- 2 6 



H 43 



N 





o 6 



c 9 



H 9 



N 





3 



c. 



H« 



N 





03 



o 6 



H 13 



N 





0, 



c 4 



H, 



N 2 









c 4 



n 7 



N 





4 



c 5 



ii, 



N 





4 



c 6 



H 6 



N 5 









c 5 



H 4 



N 4 









c 5 



H 4 



N 4 





0, 



c 6 



H t 



N. 4 





3 



C 4 



H 9 



N 3 





0, 



& 



H 6 



N 4 





3 



o 



H 4 



N 2 









Olein, 

 Stearic Acid, 

 Oleic Acid, 

 Palmitic Acid, 

 Butyric Acid, 

 Succinic Acid, 

 Grape-sugar, 

 Glycerin, . 

 Lactic Acid, 

 Acetic Acid, 

 Oxalic Acid, 

 Formic Acid, 



£«» H 10i 6 



Ci. H„ 2 



b« H 33 2 



yic H 32 2 



4 H 8 2 



c 4 H, 4 



C H 12 n 6 



H s n" 3 



S; If: 8: 



c 2 i: 8: 



