208 ANNUAL OF SCIENTIFIC DISCOVERY. 



Name. Formula. 



Light Carburetted Hydrogen 2 H4 



Urea C2 Ka H4 O2 



Formic Acid (Acid ofAiits) 2 H Os, H O. 



Chloroform Cz H Cls. 



Acetic Acid C'4 HsOs, II O. 



Alcohol C4 HsO, H O. 



Ether ( C4 Hs O)2. 



Olefiant Gas C'4 H4. 



Acetic Ether C4 Hs O, C4 Hs Os. 



Oil of Garlic (Ce Hs S)2. 



Oil of Mustard Cfi H 5 S, 2 N S. 



Glycerine Cc HS O6. 



Butyric Acid Cs H- O.3, II O. 



Pine Apple flavor (Butyric Ether) C8 H? O.3, C4 Hs O. 



Succinic Acid C8 H4 OG, 2H O. 



Valerianic Acid ClO Ho Os, II O. 



Tear flavor (Acetate of Amyl) C4 Hs Os, Cio Oil O. 



Apple flavor (Valerianate of Amyl) Cio Hg O.3, Cio Hll O. 



Lactic Acid Ci2 Hl2 Ol2. 



Grape Sugar? Ci2 Hi2 Oi2. 



Caproic Acid Cl2 Hn O.3, H O. 



Benzole Cl2 He. 



Nitrobenzole Cl2 HS N O4. 



Aniline N (Cl2 HS) H2. 



Phenyl Alcohol (Creosote) Ci2 Hs O, H O. 



Picric Acid Ci2 H2 (N O4)3 O, H O. 



Salicylic Acid Ci4, Ho Os, II O. 



Salicylate of Methyl (Oil of Wintergreen) Ci4 115 O5, C'2 113 Q. 



Napthaline C20 Us. 



The artificial formation of urea, lactic acid, and caproic acid, is interesting 

 in connection with certain functions of the animal economy. Pine-apple oil, 

 pear oil, and apple oil, are instances of the artificial production of the deli- 

 cate flavors of fruit, whilst oil of wintergreen and nitrobenzole are like 

 examples of the formation of esteemed perfumes. But of all the bodies 

 hitherto thus produced, alcohol, glycerine, and sugar, are undoubtedly the 

 most deeply interesting, owing to the part they take in the nutrition of ani- 

 mals ; they prove to us the possibility of producing, without vegetation or 

 any vital intervention, an important part of the food of man. Should the 

 chemist also succeed in forming artificially the nitrogenous constituents of 

 food, without which life cannot be maintained, it would then be possible for 

 a man, placed upon a barren rock, and furnished with the necessary appara- 

 tus and inorganic materials, to support life entirely without either animal or 

 vegetable food. No one of these nitrogenous constituents has however yet 

 been artificially produced, and the absence of all clue to their rational con- 

 stitution forms at present a formidable barrier to their non-vital formation. 

 It would be difficult to conclude a subject like the present without any notice 

 of the considerations which naturally suggest themselves, regarding the 

 possibility of economically replacing natural processes by artificial ones in 

 the formation of organic compounds. At present, the possibility of doing 

 this only attains to probability in the case of rare and exceptional products 

 of animal and vegetable life. Thus valerianic acid, which, for a long time 

 was extracted from the root of the Valeriana officinalis, could now probably 

 be more cheaply prepared from its elements ; but a still cheaper source of 



