Another striking instance is afforded by Dalton’s generalization, commonly known as the atomic theory. It had been known from the very commencement of accurate chemical observation, that any two bodies combine chemically with one another in only a certain number of proportions; but those proportions were in each case expressed by a percentage—so many parts (by weight) of each ingredient, in 100 of the compound (say 35 and a fraction of one element, 64 and a fraction of the other); in which mode of statement no relation was perceived between the proportion in which a given element combines with one substance, and that in which it combines with others. The great step made by Dalton consisted in perceiving that a unit of weight might be established for each substance, such that by supposing the substance to enter into all its combinations in the ratio either of that unit, or of some low multiple of that unit, all the different proportions, previously expressed by percentages, were found to result. Thus 1 being assumed as the unit of hydrogen, if 8 were then taken as that of oxygen, the combination of one unit of hydrogen with one unit of oxygen would produce the exact proportion of weight between the two substances which is known to exist in water; the combination of one unit of hydrogen with two units of oxygen would produce the proportion which exists in the other compound of the same two elements, called peroxide of hydrogen; and the combinations of hydrogen and of oxygen with all other substances, would correspond with the supposition that those elements enter into combination by single units, or twos, or threes, of the numbers assigned to them, 1 and 8, and the other substances by ones or twos or threes of other determinate numbers proper to each. The result is that a table of the equivalent numbers, or, as they are called, atomic weights, of all the elementary substances, comprises in itself, and scientifically explains, all the proportions in which any substance, elementary or compound, is found capable of entering into chemical combination with any other substance whatever.
§ 2. Some interesting cases of the explanation of old uniformities by newly ascertained laws are afforded by the researches of Professor Graham. That eminent chemist was the first who drew attention to the distinction which may be made of all substances into two classes, termed by him crystalloids and colloids; or rather, of all states of matter into the crystalloid and the colloidal states, for many substances are capable of existing in either. When in the colloidal state, their sensible properties are very different from those of the same substance when crystallized, or when in a state easily susceptible of crystallization. Colloid substances pass with extreme difficulty and slowness into the crystalline state, and are extremely inert in all the ordinary chemical relations. Substances in the colloid state are almost always, when combined with water, more or less viscous or gelatinous. The most prominent examples of the state are certain animal and vegetable substances, particularly gelatine, albumen, starch, the gums, caramel, tannin, and some others. Among substances not of organic origin, the most notable instances are hydrated silicic acid, and hydrated alumina, with other metallic peroxides of the aluminous class.
Now it is found, that while colloidal substances are easily penetrated by water, and by the solutions of crystalloid substances, they are very little penetrable by one another: which enabled Professor Graham to introduce a highly effective process (termed dialysis) for separating the crystalloid substances contained in any liquid mixture, by passing them through a thin septum of colloidal matter, which does not suffer any thing colloidal to pass, or suffers it only in very minute quantity. This property of colloids enabled Mr. Graham to account for a number of special results of observation, not previously explained.
For instance, “while soluble crystalloids are always highly sapid, soluble colloids are singularly insipid,” as might be expected; for, as the sentient extremities of the nerves of the palate “are probably protected by a colloidal membrane,” impermeable to other colloids, a colloid, when tasted, probably never reaches those nerves. Again, “it has been observed that vegetable gum is not digested in the stomach; the coats of that organ dialyse the soluble food, absorbing crystalloids, and rejecting all colloids.” One of the mysterious processes accompanying digestion, the secretion of free muriatic acid by the coats of the stomach, obtains a probable hypothetical explanation through the same law. Finally, much light is thrown upon the observed phenomena of osmose (the passage of fluids outward and inward through animal membranes) by the fact that the membranes are colloidal. In consequence, the water and saline solutions contained in the animal body pass easily and rapidly through the membranes, while the substances directly applicable to nutrition, which are mostly colloidal, are detained by them.[154]
The property which salt possesses of preserving animal substances from putrefaction is resolved by Liebig into two more general laws, the strong attraction of salt for water, and the necessity of the presence of water as a condition of putrefaction. The intermediate phenomenon which is interpolated between the remote cause and the effect, can here be not merely inferred but seen; for it is a familiar fact, that flesh upon which salt has been thrown is speedily found swimming in brine.
The second of the two factors (as they may be termed) into which the preceding law has been resolved, the necessity of water to putrefaction, itself affords an additional example of the Resolution of Laws. The law itself is proved by the Method of Difference, since flesh completely dried and kept in a dry atmosphere does not putrefy; as we see in the case of dried provisions and human bodies in very dry climates. A deductive explanation of this same law results from Liebig’s speculations. The putrefaction of animal and other azotized bodies is a chemical process, by which they are gradually dissipated in a gaseous form, chiefly in that of carbonic acid and ammonia; now to convert the carbon of the animal substance into carbonic acid requires oxygen, and to convert the azote into ammonia requires hydrogen, which are the elements of water. The extreme rapidity of the putrefaction of azotized substances, compared with the gradual decay of non-azotized bodies (such as wood and the like) by the action of oxygen alone, he explains from the general law that substances are much more easily decomposed by the action of two different affinities upon two of their elements than by the action of only one.
§ 3. Among the many important properties of the nervous system which have either been first discovered or strikingly illustrated by Dr. Brown-Séquard, I select the reflex influence of the nervous system on nutrition and secretion. By reflex nervous action is meant, action which one part of the nervous system exerts over another part, without any intermediate action on the brain, and consequently without consciousness; or which, if it does pass through the brain, at least produces its effects independently of the will. There are many experiments which prove that irritation of a nerve in one part of the body may in this manner excite powerful action in another part; for example, food injected into the stomach through a divided œsophagus, nevertheless produces secretion of saliva; warm water injected into the bowels, and various other irritations of the lower intestines, have been found to excite secretion of the gastric juice, and so forth. The reality of the power being thus proved, its agency explains a great variety of apparently anomalous phenomena; of which I select the following from Dr. Brown-Séquard’s Lectures on the Nervous System:
The production of tears by irritation of the eye, or of the mucous membrane of the nose;
The secretions of the eye and nose increased by exposure of other parts of the body to cold;
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Vide Memoir by Thomas Graham, F.R.S., Master of the Mint, “On Liquid Diffusion applied to Analysis,” in the