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Updated: May 23, 2025
Most complex and wonderful of fluids, it contains in unexplained and inscrutable combination salts of iron, lime, soda and potassa, with water, oil, albumen, paraglobulin and fibrinogen, which united form fibrine in fact, at times, some part of everything we eat and all that goes to form our bodies, which it everywhere permeates, vitalizes and sustains.
In this view, I do not see anything so fit to talk about, or half so interesting, as that which relates to the innumerable majority of our fellow-creatures, the dead-living, who are hundreds of thousands to one of the live-living, and with whom we all potentially belong, though we have got tangled for the present in some parcels of fibrine, albumen, and phosphates, that keep us on the minority side of the house.
It was selected with a deep physiological design. Meat of this character consists almost wholly of fibrine, the least heat-producing constituent of flesh. By excluding all fats and other tender portions, and confining ourselves to fibrine, we are the better able to stand this torrid weather." One of the Hospital Stewards groaned deeply. "What is the matter, 'Squills'?" said the Doctor, kindly.
To the chemist and the microscopist the living body presents the same difficulties, arising from the fact that everything is in perpetual change in the organism. The fibrine of the blood puzzles the one as much as its globules puzzle the other.
The tongue, for instance, is, like all other parts of the animal frame, composed of gelatine, fibrine, and other products of the chemistry of digestion; but from no knowledge of the properties of those substances could we ever predict that it could taste, unless gelatine or fibrine could themselves taste; for no elementary fact can be in the conclusion which was not in the premises.
Both albumen and fibrine, in the process of nutrition, are capable of being converted into muscular fibre, and muscular fibre is capable of being reconverted into blood.
If this be not done, a period is rapidly put to the formation of blood, and consequently to life. This consideration enables us easily to explain how it happens that the tissues yielding gelatine or chondrine, as, for example, the gelatine of skin or of bones, are not adapted for the support of the vital process; for their composition is different from that of fibrine or albumen.
"A further action upon the blood, instituted by alcohol in excess, is upon the fibrine or the plastic colloidal matter. On this the spirit may act in two different ways, according to the degree in which it affects the water that holds the fibrine in solution.
"With all these parts of the blood, with the water, fibrine, albumen, salts, fatty matter and corpuscles, the alcohol comes in contact when it enters the blood, and, if it be in sufficient quantity, it produces disturbing action.
In the absence of the elements essential to these in the soil, starch, sugar and woody fibre, are perhaps formed; but no vegetable fibrine, albumen, or caseine.
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