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Updated: June 23, 2025
Know, moreover, that albumen very often comes to us ready dressed, and it is not only from eggs we get it. As we have already found the fibrine of the muscle and the casein of milk in vegetables, so we shall also find there, and that without looking far, the albumen of the egg. It exists in grass, in salad, and in all the soft parts of vegetables.
At any rate those names would give people an idea of the real state of things, and teach them that there were such things as globules in the blood. Ounces. Water................... 790 Serum. Albumen...................70 870 Salts.................... 10 Fibrine................... 3 Clot.
The method by which it is obtained sufficiently proves that it is insoluble in water; although we cannot doubt that it was originally dissolved in the vegetable juice, from which it afterwards separated, exactly as fibrine does from blood. The second nitrogenised compound remains dissolved in the juice after the separation of the fibrine.
Vegetables produce in their organism the blood of all animals, for the carnivora, in consuming the blood and flesh of the graminivora, consume, strictly speaking, only the vegetable principles which have served for the nutrition of the latter. Vegetable fibrine and albumen take the form in the stomach of the graminivorous animal as animal fibrine and albumen do in that of the carnivorous animal.
It would be absolutely useless to make such an experiment. We must find the equivalent of the bee smeared with honey; that is, we must offer the larva its ordinary food with a mixture of animal matter added. I shall experiment with albumen, as provided by the egg of the hen; albumen being an isomer of fibrine, which is the principal element of all flesh diet.
Each one is made up of nitrogenous compounds, gluten, albumen, caseine, and fibrine, gluten being the most valuable. Starch, dextrine, sugar, and cellulose are also found; fatty matter, which gives the characteristic odor of grain; mineral substances, as phosphates of lime and magnesia, salts of potash and soda, and silica, which we shall shortly mention again.
The most recent and exact researches have established as a universal fact, to which nothing yet known is opposed, that the nitrogenised constituents of vegetable food have a composition identical with that of the constituents of the blood. No nitrogenised compound, the composition of which differs from that of fibrine, albumen, and caseine, is capable of supporting the vital process in animals.
Fibrine, still more intricate in constitution, contains in each molecule, 298 atoms of carbon, 49 of nitrogen, 2 of sulphur, 228 of hydrogen, and 92 of oxygen in all, 669 atoms; or, more strictly speaking, equivalents. And these two substances are so unstable as to decompose at quite ordinary temperatures; as that to which the outside of a joint of roast meat is exposed.
As the silver, bowl floated in a basin of water so warm that the thermometer in its side marked ninety-eight degrees of Fahrenheit, Fournier stirred the blood flowing into it quickly with the bundle of wires, to collect the fibrine and prevent the formation of clots; he then drew it into the syringe through the strainer, and forced it through the perforated needle, which he had previously thrust into a large vein in Shirley's arm, carefully avoiding the introduction of the slightest bubble of air.
Vegetable fibrine and animal fibrine, vegetable albumen and animal albumen, hardly differ, even in form; if these principles be wanting in the food, the nutrition of the animal is arrested; and when they are present, the graminivorous animal obtains in its food the very same principles on the presence of which the nutrition of the carnivora entirely depends.
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