_Animal Fibrine_ exists in the blood and the muscles, and agrees in all its characters and composition with vegetable fibrine, as is shown by the subjoined analyses--
Wheat Flour. Blood. Flesh. Carbon 53·1 52·5 53·3 Hydrogen 7·0 6·9 7·1 Nitrogen 15·6 15·5 15·3 Oxygen 23·2 24·0 23·1 Sulphur 1·1 1·1 1·2 ----- ----- ----- 100·0 100·0 100·0
_Caseine._--Vegetable caseine exists abundantly in most plants, especially in the seeds, and remains in the juice after albumen has been precipitated by heat, from which it may be separated in flocks by the addition of an acid. It has been obtained for chemical examination, principally from peas and beans, and from the almond and oats. When prepared from the pea it has been called _legumine,_ from almonds _emulsine_, and from oats _avenine_; but they are all three identical in their properties, although formerly believed to be different, and distinguished by these names. Vegetable caseine is best obtained by treating peas or beans with hot water, and straining the fluid. On standing, the starch held in suspension is deposited, and the caseine is retained in solution in the alkaline fluid; by the addition of an acid it is precipitated as a thick curd. Caseine is insoluble in water, but dissolves readily in alkalies; its solution is not coagulated by heat, but, on evaporation, becomes covered with a thin pellicle, which is renewed as often as it is removed.
_Animal Caseine_ is the principal constituent of milk, and is obtained by the cautious addition of an acid to skimmed milk, by which it is precipitated as a thick white curd. It is also obtained by the use of rennet, and the process of curding milk is simply the coagulation of its caseine. It is soluble in alkalies, and precipitated from its solution by acids, and in all other respects agrees with vegetable caseine.
The composition of animal caseine has been well ascertained, but considerable doubt still exists as to that of vegetable caseine, owing to the difficulty of obtaining it absolutely pure. The analyses of different chemists give rather discordant results, but we have given those which appear most trustworthy--
From Peas. Carbon 50·6 50·7 Hydrogen 6·8 6·6 Nitrogen 16·5 15·8 Oxygen 25·6 23·8 Sulphur 0·5 0·8 Phosphorus ... 2·3 ----- ----- 100·0 100·0