Chemical Analysis of the Green Shell of the Walnut. 447 



LXXXIII. Chemicnl Analysis of the Green Shell of the 

 IValnut. By M. Henri Bhaconnot, Professor of Na- 

 tural Hiilory, Director of the Garden of Plants, and 

 Member of the Academic Society of Nancy '^ , 



J. HE shell of the walnut is, as every person knows, white 

 in its interior when recent, but very g]weciily becomes co- 

 loured, and is at length of a very deep brown, which must 

 be entirely owing to the contact of air; for^ when plunocd 

 in boiling water it may be preserved some time without un- 

 dergoing tlie least alteration. If it be exposed to the atmo- 

 spheric air under a bell- glass, the oxygen s speedily converted, 

 almost enliiely, into carbonic acid j the shell becomes of a 



• Annaltf de Chiviic, 18i J, 



black 



