The heat evolved by the combustion of carbon in the body is sufficient to account for all the phenomena of animal heat. The 14 oz. of carbon which in an adult are daily converted into carbonic acid disengage a quantity of heat which would convert 24 lb. of water, at the temperature of the body, into vapour. And if we assume that the quantity of water vaporised through the skin and lungs amounts to 3 lb., then we have still a large quantity of heat to sustain the temperature of the body.
III.—The Chemistry of Blood-Making
Physiologists conceive that the various organs in the body have originally been formed from blood. If this be admitted, it is obvious that those substances alone can be considered nutritious that are capable of being transformed into blood.
When blood is allowed to stand, it coagulates and separates into a watery fluid called serum, and into the clot, which consists principally of fibrine. These two bodies contain, in all, seven elements, among which sulphur, phosphorus, and nitrogen are found; they contain also the earth of bones. The serum holds in solution common salt and other salts of potash and soda, of which the acids are carbonic, phosphoric, and sulphuric acids. Serum, when heated, coagulates into a white mass called albumen. This substance, along with the fibrine and a red colouring matter in which iron is a constituent, constitute the globules of blood.
Analysis has shown that fibrine and albumen are perfectly identical in chemical composition. They may be mutually converted into each other. In the process of nutrition both may be converted into muscular fibre, and muscular fibre is capable of being reconverted into blood.
All parts of the animal body which form parts of organs contain nitrogen. The principal ingredients of blood contain 17 per cent. of nitrogen, and there is no part of an active organ that contains less than 17 per cent. of this element.
The nutritive process is simplest in the case of the carnivora, for their nutriment is chemically identical in composition with their own tissues. The digestive apparatus of graminivorous animals is less simple, and their food contains very little nitrogen. From what constituents of vegetables is their blood produced?
Chemical researches have shown that all such parts of vegetables as can afford nutriment to animals contain certain constituents which are rich in nitrogen; and experience proves that animals require for their nutrition less of these parts of plants in proportion as they abound in the nitrogenised constituents. These important products are specially abundant in the seeds of the different kinds of grain, and of peas, beans, and lentils. They exist, however, in all plants, without exception, and in every part of plants in larger or smaller quantity. The nitrogenised compounds of vegetables are called vegetable fibrine, vegetable albumen, and vegetable casein. All other nitrogenised compounds occurring in plants are either rejected by animals or else they occur in the food in such very small proportion that they cannot possibly contribute to the increase of mass in the animal body.
The chemical analysis of these three substances has led to the interesting result that they contain the same organic elements, united in the same proportion by weight; and—which is more remarkable—that they are identical in composition with the chief constituents of blood—animal fibrine and animal albumen. By identity, be it remarked, is not here meant merely similarity, but that even in regard to the presence and relative amounts of sulphur, phosphorus, and phosphate of lime no difference can be observed.
How beautifully simple then, by the aid of these discoveries, appears the process of nutrition in animals, the formation of their organs, in which vitality chiefly resides. Those vegetable constituents which are used by animals to form blood contain the essential ingredients of blood ready formed. In point of fact, 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, the vegetable principles which have served for the nourishment of the latter. In this sense we may say the animal organism gives to blood only its form; and, further, that it is incapable of forming blood out of other compounds which do not contain the chief ingredients of that fluid.