ChemicaV Science. 399 



racters on the sulphovinates, many of which differ from the 

 corresponding hyposulphates. The salt of Barytes, for in- 

 stance, has a different crystalline form to the hyposulphate, 

 and it loses 45.07 by heat, whilst the latter only loses 29.9. 



The theory of etherification as given by Fourcroy and Vau- 

 quelin, now appears to be deficient. The sulphuric acid yields 

 oxygen to the alcohol, and the result appears to be ether, hypp- 

 sulphuric acid, and a vegetable substance of an oily nature, re- 

 sembling the oil of wine. A large quantity of hyposulphuric 

 acid is formed relative to the ether produced, and the sweet oil 

 of wine does not come over before the formation of the sul- 

 phurous acid commences ; so that it is probable these two bo- 

 dies are the result of the decomposition of the sulphovinous 

 acid : alcohol in being converted into ether, only requires to lose 

 oxygen and hydrogen in the proportions to form water, but 

 since the sulphuric acid gives oxygen, it must also yield car- 

 bon, and it appears to be in the sweet oil of wine that it is de- 

 posited. 



M. Guy Lussac observes, that it is probable from these new 

 facts, that Welter's bitter principle, and other analgous com- 

 pounds, contain the acid in the state of nitrous acid. — Annates de 

 Chimie, xiii. p. 62, ^c. 



3. New Add of Phosphorus. — M. J. L. Lassaigne has ex- 

 amined the products formed during the formation of phosphoric 

 ether, and finds that an acid of phosphorus is formed precisely 

 similar to the sulphovinous acid. It is obtained exactly in the 

 same way, and forms a soluble salt with lime ; which, when 

 heated, gives water, sweet oil of wine, a gas having the odour 

 of acetic ether, carbon, and neutral phosphate of lime. — Annates 

 de Chimie, xiii. p. 294. -< 



4. Researches on the Glute7i of Wheat by Dr. G. Taddei. — 

 " Whilst occupied in examining the flour of wheat, and investi- 

 gating the cause of its difference from the flour of other grains, I 

 happened to observe, that when the gluten of this wheat wa» 

 placed in rectified alcohol, it softened, became less coherent. 



