286 Prof. H. Rose on the Inorganic Constituents 

 The following are the results of the experiments :- 



Extracted by water from thel ,.o.»7a 



carbonized yolk • • • J 

 Extracted by muriatic acid . 13' 73 

 Ash of the remaining mass . 22-54< 



II. 



40-95 



8-05 

 51-00 



100-00 100-00 



These results differ very considerably, yet they show that 

 the yolk undoubtedly belongs to the meroxidic substances. 



The inorganic constituents of the entire mass of the carbo- 

 nized yolk in the second experiment were — 



Potash . . . 

 Soda .... 

 Lime . . . 

 Magnesia . . 

 Peroxide of iron 

 Silica .... 

 Phosphoric acid 



5-94 

 4-82 



15-79 

 2-36 

 1-85 

 0-92 



68-26 



99-94 



These are metaphosphates. The yolk of egg contains more 

 phosphoric acid than any other organic substance treated of 

 in this memoir. 



Inorganic Constituents of Yeast {from Berli?i Pale Beer). 

 By B. W. Bull ofNe-co York. 



The yeast was washed with distilled water; the washing 

 cannot however be perfectly effected, because the pores of the 

 filter become so readily stopped up. 



Aqueous extract. — This did not affect litmus paper ; during 

 evaporation it deposited earthy phosphates, which were added 

 to the muriatic extract. It consisted of — 



Chloride of sodium 

 Potash .... 



Soda 



Phosphoric acid 



0-69^ 

 45-79 I pj 



0-29 r' «^^ 



52-22J 



fNaCl .. . 

 2KO+PO5 

 KO4-PO5 . 

 2NaO + P05 



98-99 



0-69 



40-18 



57-55 



0-52 



98-94 



Hence the aqueous extract consisted essentially of a- and b- 

 phosphate of potash. 



