A treatise on the digestion of food / by G. Fordyce, M. D. F. R. S. fellow of the Royal College of Physicians, and reader on the practice of physic, in London.

  • Fordyce, George, 1736-1802.
Date:
1791
Catalogue details

Licence: Public Domain Mark

Credit: A treatise on the digestion of food / by G. Fordyce, M. D. F. R. S. fellow of the Royal College of Physicians, and reader on the practice of physic, in London. Source: Wellcome Collection.

Provider: This material has been provided by University of Bristol Library. The original may be consulted at University of Bristol Library.

    64/228 (page 46)
    Animal and vegetable folids, as .well as fluids are, as we have already obferved, compounds of mucilage and water. Co- agulation may therefore, and does, take place in animal and vegetable folids as well as fluids. But in folids it has been called by other names, as aftriclion, corrugation, tanning, &c. yet there is no difference whatever between the operation in fluids and folids, excepting that when the water is feparated from the mucilage with which it unites fo as to form a fluid it becomes folid, ,but when the water is feparated from a mucilage with which it forms a folid na- turally, it remains folid, but of a firmer tex- ture. The only difference that coagulation pro- duces in the properties of mucilages, either animal or vegetable, is in their folubility in water, by occafioning them to feparate partly, or entirely, from the water with which they were combined. In every thing elfe they remain the fame in themfelves; they are equally folid, equally affected with heat;