Coordinated rheological and biochemical measurements provide the linear and nonlinear mechanical properties of the vitreous and demonstrate the structural role of hyaluronic acid. "Cleated" tools are used to overcome wall slip and avoid tissue compression during measurements of the dynamic moduli of fresh porcine and bovine vitreous. Shear moduli decreased five-fold from initial to steady-state values in the first hour after dissection. Steady-state values (porcine: G'=2.8+/-0.9Pa, n=9; bovine: G'=7.0+/-2.0Pa, n=17) are significantly greater than previously reported. The decrease in modulus after removal from the eye correlates with a decrease in mass: even in the absence of external driving forces, porcine vitreous expels approximately 5% of its mass within 5min and continues to decay to a steady-state mass approximately 10% lower than its initial mass. The expelled fluid has a substantial hyaluronan concentration, but very low protein content. These results indicate that the vitreous network is under tension at its native volume and its high initial modulus results from this state of tension. We hypothesize that hyaluronan plays a role in sustaining the "internal tension" by Donnan swelling.