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Updated: June 9, 2025
The effects on the joint vary in severity. In the milder forms, there is engorgement and infiltration of the synovial membrane, and an effusion into the cavity of the joint of serous fluid mixed with flakes of fibrin serous synovitis.
The type of this class of foods is albumen, well known as the white of an egg. The serum of the blood is very rich in albumen, as is lean meat. The curd of milk consists mainly of casein. Fibrin exists largely in blood and flesh foods. Gelatine is obtained from the animal parts of bones and connective tissue by prolonged boiling. One of the chief constituents of muscular fiber is myosin.
Whether milk or any other substance containing lime makes fibrin deposits on the ulcerative surfaces more likely or more profuse, and therefore emboli more liable to occur, is perhaps an undeterminable question. In instances in which hemorrhages so frequently occur, as they do in this form of endocarditis, calcium is theoretically of benefit.
Numerous polymorpho-nuclear leucocytes, which have wandered from the vessels, are also present in the spaces. These act as phagocytes, their function being to remove the red corpuscles and fibrin of the original clot, and this performed, they either pass back into the circulation in virtue of their amœboid movement, or are themselves eaten up by the growing fibroblasts.
The hardboiled white of egg retains its original appearance and consistency. In course of time, it dries up, if it does not turn moldy; and that is all. The other quaternary compounds performing the same functions as albumen the gluten of cereals, the fibrin of blood, the casein of cheese and the legumin of chickpeas undergo a similar modification, in varying degrees.
At the end of one, two, or three hours, there is no change in B and C, while in A the fibrin is gradually being eroded, and finally disappears; but it does not swell up, and the solution at the same time becomes slightly turbid. After three hours, still no change is observable in B and C. Experiment 74.
Add to each an equal amount a few threads of well-washed fibrin which has been previously steeped for some time in dilute hydrochloric acid, so that it is swollen and transparent. Keep the tubes in a water-bath at about 104 degrees Fahrenheit for an hour and examine them at intervals of twenty minutes. After five to ten minutes the fibrin in A is dissolved and the fluid begins to be turbid.
The albumen in the egg of the Ostrich or the Chaffinch, the casein in the milk of the Cow or the Ass, the muscular flesh of the Wolf or the Sheep, the Screech-owl or the Field-mouse, the Frog or the Earth-worm: these remain albumen, casein or fibrin, edible if not eaten.
Fibrin readily deposits on this calcareous substance and may form a permanent capping, or may slowly disintegrate and allow fragments to fly off into the blood stream and cause more or less serious embolic obstruction.
Phallin is a toxalbumin which destroys the red blood-corpuscles, causing the serum to become red in colour and the urine blood-stained. Fibrin is liberated, and thromboses occur, especially in the liver. The symptoms may be mistaken for phosphorus-poisoning or acute yellow atrophy of the liver. Muscarine affects the nervous system chiefly.
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