On Vegetable and Animal Analysis. 6" 



the act of vegetation : for, all the vegetables being almost 

 entirely formed of ligneous fibres and niiuilage, which con- 

 tain oxv^eu and hvdrogen in the same proportions as water, 

 it is evident that when carried into the substance of the 

 vegetable it is tlien combined with carbon in order to form 

 them. 



If, therefore, it were in our power to nnite these tvi'o 

 bodits in everv given proportion, and to bring their mole- 

 cules toselher in a proper manner, we should certainly 

 make all the vegetables which hold the middle rank betwceii 

 the acids and the resins, such as sugar, starch, the ligneous 

 fibres, &c. 



Among the animal substances, we have only as yet ana- 

 lysed fibrme, albumen, gelatine, and the caseous substance. 



It results from our analyses, that in these four substances, 

 and probably in all analogous animal substances, the hydro- 

 gen is in a greater proportion to the oxygen than in water; 

 that the greater the excess of hydrogen, the greater is the 

 quantity of azote which they contain also; that these two 

 quantities are almost both in the same proportion as iti 

 ammonia, and that it is probable that this proportion, which 

 we nearly approach, does actually exist : the more, probably, 

 because we always find a little too much hydrosjen, and as 

 all the errors which we can make tend to increase the quan- 

 tity of it. We shall judge of this by the two follo^ving 

 analyses. 



One hundred parts of fibrine contain : 



Carbon 51 '675 



Hydrogen and oxygen in the proportion in which 



they exist in water 26 607 



Hydrogen in excess 5-387 



Azote 10.331 



100 

 One hundred parts of caseous matter contain : 



Carbon SZ'igO 



Hydrogen and oxygen in the proportion in which 



they exist in water IS' 778 



Hydrogen in excess ^. 5-660 



Azote 18-;352 



100 



Admitting this report to be correct, these substances 



would correspond, with respect to the rank which they oui;:ht 



to hold among the aniiTial substances, to the rank occupied 



by sugar, gum, ligneous fibre, &c. among the vegetable 



E 2 substances : 



