Notes on physiology / by Henry Ashby.

  • Henry Ashby
Date:
1889
Catalogue details

Licence: Public Domain Mark

Credit: Notes on physiology / by Henry Ashby. Source: Wellcome Collection.

    30/382 page 14
    Stearin is best obtained from beef or mutton suet. It is the hardest of the fats, and crystallises in white shining plates. It has the highest melting- point (60° C.) Palmitin is best prepared from palm oil; it crystallises in needles and has a lower melting-point than stearin (4o°C.) Olein is prepared from olive oil, and is fluid at ordinary temperatures. Glycerine, G^j^^^^ C3 H5 (0H)3, is a syrupy fluid with sweet taste and a neutral reaction ; it is soluble in water and alcohol, but not in ether. It dissolves many metallic oxides, and on heating decomposes, acrolein being formed. V. The Albuminous Bodies or Proteids occur in almost all the tissues and fluids of the body. They derive their name from the white of egg, which is taken as a type of the group. They will not crystal- lise, and are obtained pure with difficulty. They are insoluble in alcohol and ether, soluble in strong acids and alkalis, undergoing decomposition in the process. With the exception of the peptones, they are coagu- lated by heat, and will not diffuse through animal membranes. They are not formed in the animal body, but enter the body in the form of food derived from the vegetable kingdom. Urea is the chief product of their oxidation within the body, carrying away all their N ; CO2 and HgO are also formed. They have the following average percentage composition : O H C N S 21 per cent. 7-5 54 16 „
    digitised image 1
    digitised image 2
    digitised image 3