U 



- && ALY9IS OP THE SMOT OF WHEATi 24^ 



weight of boiling water, it gave it a brown red colour, a fetid* 



smell, a soapy quality, and a very decided acidity. 



This acid, examined by various appropriate reagents, ex- Acid appeared 



hibited all the properties of the phosphoric* to b«u> pho* 



~... . . 11, phone. 



On lixiviating pure smut, not previously treated by alco- This confirm* 



hoi, with boiling distilled water, this liquor, which was pef* cd% 

 ceptibly acid, being saturated with potash, gave u precipi- 

 tate of animal matter, mixed with crystallized ammoniaco- 

 magnesian phosphate, and every proof of an alkaline phos- 

 phate. These experiments therefore conf \istence 

 of free phosphoric acid in smut, known by its fixedness, its 

 insolubility in alcohol, its solubility in water, its precipitation 

 by lime, &c. 



After the aqueous infusion had been precipitated by pot- Animal mat- 

 ash, it held in solution a fetid animal matter, resembling in S^ r ^ B ^J 

 colour, smell, and the phenomena exhibited by its precipita- trad gluten. 

 tion with various reagents, that found in water in which the 

 gluten of wheat has putrefied. 



After having undergone the action of alcohol and water TJte Mffetrifc* 

 successively, the smut of wheat still retained both its fetid dlstAlled ' 

 smell and greasy feel. Distilled on an open fire it afforded 

 a third of its weight of water impregnated with acid acetate 

 of ammonia; nearly a third of a deep brown, concrete oir, 

 much resembling adipocere in its form, consistence, and 

 fusibility by a gentle heat; and 0«23 of a coal, which, being 

 incinerated, left 1 gramme [15| grs.], being a hundredth 

 part of the original smut, of white ashes, three fourths of 

 which were phosphate of magnesia, and one fourth phos- 

 phate of lime. 



We examined the smut with its husk, to compare it with Srautexa- 

 that which had been deprived of it, but we did not find dif- ^"husfc!^ 

 ference enough to ascribe to the bran that covers it any de- 

 cided influence on its analysis. 



From our examination, the leading results of which have Its component 

 just been given, we conclude, that the smut of wheat con- parts * 

 tains, 



]. A green, butyraceous, fetid, and acrid oil, soluble in Oil. 

 hot alcohol or ether, composing near a third of its weioht, 

 and imparting to it its greasy consistence. 



g. A vegetc-auioial substance, soluble in water, insoluble Vegeto ani- 

 L 2 . ja Wa\ Hitwiiiin, 



