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,
