66 On Vegetable and Animal Analysis. 



the other is on the contrary the least oxygenated : this is 

 the reason why it requires so much nitric acid to convert 

 su<-'ar and gum, &c. into oxaUc acid; and this is the reason, 

 on the contrary, that so many veg-etahle and animal sub- 

 stances produce so easily acetic acid in a great many cir- 

 cumstances, and that wine in particular is changed into 

 vinoiar without any intermediate acid being formed ; a phse- 

 nomenon which had not been hitherto explained, because 

 vlnco-ar has been regarded as the most highly oxygenated 

 of all the acids. 



One hundred parts of common resin contain: 



Cnrbon . . 75-944 



Hydroa;en and oxygen in the proportions in 



which they exist in water , 15" 136 



Hydrogen in excess S-yOO 



100 



One hundred parts of olive oil contain : 



Carbon • • . 77-213 



Hydrogen and oxygen in the proportions in 



which they exist in water 10-712 



Hydrogen in excels 12'073 



Carbon 40-700 



100 

 One hundred parts of crystallized sugar contain : 



f Carbon 40' 1 94 



Hydrogen and oxygen 



_ in the proportions in 



Hydrogen.. ~rlOb'yt-{ which they are in 



■ ■ water .' 59-806 



Oxygen in excess ..... O* 

 l^Hydrogen in excess ... o- 



100 



J 



100 



One hundred parts of ash wood contain : 



f Carbon 51-1<)2 



51-192^ t- I H\drogen and oxygen 



42-951 1^1 ill the proportions in 



5-857 y 2 K which they are in 



I tT water 48-808 



Oxygen in excess 0* 



^Hydrogen in excess ... o- 



Carbon . . . 

 Oxygen . . . 

 Hydrogen . 



100 



J 



100 



These results prove a very important fact : viz. that water 

 per se or its principles are seized upon bv the vegetable in 



thtt 



