’ 
104 _ Memoir on the Saccharine Diabetes. 
state of the patient was absolutely unknown to me, and I 
knew nothing of the treatment which he had undergone, I 
presumed that the disease began to yield: having afterwards 
observed this animal matter to become daily more abundant, 
I regarded the cure of the patient as at no great distance: 
I communicated my opinion to M. Dupuytren, who seemed 
surprised at my prediction; this surprise, however, ceased 
when I informed him what had taken place in the patient’s 
urine. é‘ 
From this period the patient became better and better. 
His urine was daily more animalized and less saccharine. 
The animal albuminous substance gradually diminished also, 
and the wrea and uric acid began to appear. His urine then 
became perfectly similar'to that of a person in health. Jn 
other words, he was cured; but, having given himself up 
to various excesses, he soon fell ill again; the diabetes again 
made its appearance, accompanied with other diseases which 
had also formerly attended it in the same patient. 
If we resume, however, all the consequences which may 
be drawn from the experiments we have related in the second 
and third parts of this memoir, we may assert, 
Ist, That the urine of the diabetic patient above exa- 
mined was almost entirely composed of a matter only a little 
saccharine; that nevertheless this matter enjoys all the pro- 
perties which characterize sugar ; because it is transformed into 
alcohol and carbonic acid by fermentation ; it yields plenty of 
oxalic acid and no mucous acid by the nitric acid; it is very 
little soluble in alcohol at 36° ; it produces when calcined little 
oil, and plenty of water and carbonic acid; thus it is clearly 
demonstrated that there are different varieties of sugar. 
2d, That manna is not a species of sugar; that it only 
contains a small quantity, which may be destroyed by fer- 
mentation ; that it contains, on the contrary, plenty of a 
-peculiar principle, the taste of which is very sweet, and 
the character of it is not to ferment with yeast 5 it gives 
plenty of mucous acid ‘with the nitric acid, is more soluble 
in warm than in cold water; but, above all, it is soluble in 
alcohol to such a degree, that, upon cooling, the solution 
» becomes. a crystalline mass, 
3d, That 
