Licence: Public Domain Mark
Credit: Manuals of food : food / Albert J. Bernays. Source: Wellcome Collection.
![[In regard to its chemical composition, fibrin differs but little from coagulated albumen, as will be seen at once by comparison of their constituents. Fibrin. Albumen. Carbon 52’7 ... 53.5 Hydrogen 6’9 ... 7’0 Nitrogen 15'4 ... 15‘5 Oxygen 23‘5 ... 22'0 Sulphur 1‘2 ... 1‘6 Phosphorus 0'3 ... 0'4 1000 1000 Blood fibrin would seem to be oxidized albumen Blood fibrin decomposes hydrogen peroxide; albu- men does not. Both fibrin and albumen are soluble in dilute solutions of potash, but, on neutralizing the solution with acetic acid, fibrin is precipitated, and not albumen. Solutions of fibrin and of albumen in acetic acid are precipitated on addition of yellow prussiate of potash.] 144. That which we call butcher’s meat, is the muscular substance, with more or less of bone and fat. It may be said to consist of;— Juico of meat '^l Muscular tissue Bones Fat and cellular tissue 3 100 145. With an increase of fat, the quantity .of water present in meat decreases; well-fed and fattened meat contains for equal weights about 40 per cent, more of dry animal matter than non-fattened meat. The following analyses by Breunlin exhibit the difference between the meat of fat and non-fatted bullocks:—](https://iiif.wellcomecollection.org/image/b28063144_0070.jp2/full/800%2C/0/default.jpg)
