Conversations on Chemistry, V. 1-2 / In Which the Elements of that Science Are Familiarly Explained and Illustrated by Experiments

by Mrs. Marcet

We have now acquired some idea of the various materials that compose the animal system; but if you are curious to know in what manner these substances are formed by the animal organs, from vegetable, as well as from animal substances, it will be necessary to have some previous knowledge of the nature and functions of these organs, without which it is impossible to form any distinct idea of the process of animalisation and nutrition.

CAROLINE.

I do not exactly understand the meaning of the word animalisation?

MRS. B.

Animalisation is the process by which the food is assimilated, that is to say, converted into animal matter; and nutrition is that by which the food thus assimilated is rendered subservient to the purposes of nourishing and maintaining the animal system.

EMILY.

This, I am sure, must be the most interesting of all the branches of chemistry!

CAROLINE.

So I think; particularly as I expect that we shall hear something of the nature of respiration, and of the circulation of the blood?

MRS. B.