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THE VOLATILE PABT OF PLANTS. ri 
ture of the three sugars with some gum. The mannas of 
Syria and Kurdistan are of similar composition. 
The older observers assumed the preseuce of glucose in 
the bread grains. Thus Vauquelin found, or thought he 
found, 8.5°|, of this sugar in Odessa wheat. More recent-— 
ly, Peligot, Mitscherlich, and Stein have denied the pres- 
ence of any sugar in these grains. In his work on the 
Cereals and Bread, (Die Getreidearten und das Brod, 
1860,) p. 163, Von Bibra has reinvestigated this question, 
and found in fresh ground wheat, etc., a sugar having 
some of the characters of saccharose, and others of glucose 
and levulose. It is, therefore, a mixture. 
Von Bibra found in the flour of various grains the following quan- 
tities of sugar. 
PROPORTIONS OF SUGAR IN AIR-DRY FLOUR, BRAN, AND MEAT. 
Per cent. 
MRC T AN OUI. <icrcsialcivia a aclotd va sloivlew arcareluisw was 2.33 
PEPUEHOUTS + fo52 ce nace Ae wecle Sea oder wots 1.41 
RMN U TAT: icldciz aie creVela ister eie'e gehiaa eckeraee 4.30 
RIA ELAM PIU ALN ara ave 6,0 <,a1eiols overs) ors sjarais.s, classi atareewre 2.70 
RCMILO ULE eth ahclaic/ars <iavaldycle die,/crele uj dveetere\ere el are ars 3.46 
PRVCADTAN oee's ves chs eis'ojereieie aie! oa'sve ioteisie dolor ote 1.86 
Barley meal ..... LSS OHNE pans create Se 3.04 
Barley bran ..... Pata Nall dv ce Sead dslers acto 1.90 
MADR EMEEEY Se a pe Ae «2a oA dial hdtere!atelintaivin' stu oeelei ever s 2.19 
Rice flour Wie eae da siels ca ora ctaeiaeievasions 0.39 
WUT OLN ps cies ose s'e,6 cree a: o.0.elerbjavesl hele sions 1.30 
ONG CRTR NE ee ce Saas cls care veie' sio/ave (are aver aie wiaveeslete re 3.71. 
PRPReeWLOCA DOING S6,c101 6.0/6 </ahe's 0:0 /e/sypinie.disieis alee 0.91 
Glucosides.—There occur in the vegetable kingdom a 
large number of bodies, usually bitter in taste, which con- 
tain glucose, or a similar sugar, chemically combined 
with other substances, or yield it on decomposition, 
Tannin, the bitter principle of oak and hemlock bark; 
salicin, from willow bark; phloridzin, from the bark of 
the apple-tree root, and principles contained in jalap, 
scammony, the horse chestnut, and almond, are of this 
kind. The sugar may be obtained from these so-called 
glucosides by heating with dilute acids. 
