and some other animal Fluids. 377 
application of electricity, from sixty four inch double plates, 
a copious coagulation took place at the negative pole. 
So that water, in which the coagulated white of egg has 
been boiled, is in fact an extremely dilute alkaline solution of 
albumen. 
This enables us also to explain why albumen becomes co- 
agulated simply by heat. 
When the coagulated white of egg is cut into pieces, a small 
quantity of a brown viscid fluid gradually separates from it, 
as has been observed by Dr. Bostock in his paper on the pri- 
mary animal fluids.* This I find to consist principally of an 
alkaline solution of albumen. It reddens turmeric, and coagu- 
lates abundantly on the application of negative electricity. 
It appears, therefore, that the white of egg, in its fluid state, 
is a compound of albumen, with alkali and water ; that when 
heat is applied to it, the affinities existing between these bodies 
are modified ; that the alkali, before in chemical combination 
with the albumen, is transferred to the water, and that this 
separation causes the coagulation of the albumen : the aqueous 
alkaline solution which is thus formed, re-acts upon the co- 
agulated albumen, of which it dissolves a small portion, and 
then appears in the form of the brown viscid fluid already 
noticed. 
The coagulation of albumen by alcohol and by acids, may 
be explained by a reference to the principles already laid down. 
1. Five hundred grains of the white of egg were agitated 
with two ounces of pure alcohol ; an immediate coagulation 
resulted, which was rendered more perfect by the application 
of a very gentle heat. The liquid was separated from the 
* Nicholson’s Journal, Vol. XI — 246. 
