The elements of embryology (1874) The elements of embryology elementsofembryo01fost Year: 1874 I-] THE WHITE YOLK. 15 destroyed by crushing. When boiled or otherwise hardened in situ, they assume a polyhedral form, from mutual pressure. The granules they contain seem to be of an albuminous nature, as they are insoluble in ether or alcohol. Chemically speaking the yolk is characterized by the presence in large quantities of a proteid matter, having many affinities with globulin, and called vitellin. This exists in peculiar association with the remarkable body Lecithin. (Compare Hoppe-Seyler, H
The elements of embryology (1874) The elements of embryology elementsofembryo01fost Year: 1874 I-] THE WHITE YOLK. 15 destroyed by crushing. When boiled or otherwise hardened in situ, they assume a polyhedral form, from mutual pressure. The granules they contain seem to be of an albuminous nature, as they are insoluble in ether or alcohol. Chemically speaking the yolk is characterized by the presence in large quantities of a proteid matter, having many affinities with globulin, and called vitellin. This exists in peculiar association with the remarkable body Lecithin. (Compare Hoppe-Seyler, Hdb. Phijs. Chem. Anal.) Other fatty bodies, colouring matters, extractives (and, according to Dareste, starch in small quan- tities), &c. are also present. Miescher (Hoppe-Seyler, Chem. Untersuch. p. 502) states that a considerable quantity of nuclein may be obtained from the yolk, probably from the spherules of the white yolk. Fig. 2.
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