From From From From Wheat. Potatoes. Blood. White of Egg. Carbon 53.7 53.1 53.4 53.0 Hydrogen 7.1 7.2 7.0 7.1 Nitrogen 15.6 ... 15.5 15.6 Oxygen } { ... 22.1 22.9 Sulphur } 23.6 { 0.97 1.6 1.1 Phosphorus } { ... 0.4 0.3 ----- ----- ----- 100.0 100.0 100.0 Closely allied to vegetable albumen is the substance known by the name of _glutin_, which is obtained by boiling the gluten of wheat with alcohol. It appears to be a sort of coagulated albumen, with which its composition completely agrees. _Vegetable Fibrine._--If a quantity of wheat flour be tied up in a piece of cloth, and kneaded for some time under water, the starch it contains is gradually washed out, and there remains a quantity of a glutinous substance called gluten. When this is boiled with alcohol, the _glutin_ above referred to is extracted, and vegetable fibrine is left. It dissolves in dilute potash, and on the addition of acetic acid is deposited in a pure state. Treated with hydrochloric acid, diluted with ten times its weight of water, it swells up into a jelly-like mass. When boiled or preserved for a long time under water, it cannot be distinguished from coagulated albumen. _Animal Fibrine_ exists in the blood and the muscles, and agrees in all its characters and composition with vegetable fibrine, as is shown by the subjoined analyses-- Wheat Flour. Blood. Flesh. Carbon 53.1 52.5 53.3 Hydrogen 7.0 6.9 7.1 Nitrogen 15.6 15.5 15.3 Oxygen 23.2 24.0 23.1 Sulphur 1.1 1.1 1.2 ----- ----- ----- 100.0 100.0 100.0