Why is a substance preserved from decay by drying, or by the exclusion of air from it?
Because by so doing we remove the moisture and air essential to the process of decay.
Why does the smoking of fish or flesh contribute to their preservation?
Because the volatile matters of the smoke, such as creosote, pyroligneous acid, and the like, effect a species of chemical combination with the fiber of the meat, and with the substances contained in the natural juices of the flesh, which combinations are less liable to decay than the substances themselves.
What is albumen?
Albumen is an animal substance as well as vegetable. It exists most abundantly, and in its purest natural state, in the white of an egg, from whence it derives its name (album ovi), which is the Latin for the white of an egg.
The serum or fluid portion of the blood (which, after exposure to the air, is separated from the more solid part), the vitreous and crystalline humors of the eye, the brain, the spinal marrow, and nerves, all contain albumen.
What is the yolk of an egg?
This also consists of albumen, but contains in addition a yellow oil, which imparts to it its color.
Why is meat tough which has been boiled too long?