294 Or} a neiv Suhslance called Iimline. 



Potash dissolves inuliiiC; hut it does not form with it a magma 

 as it does with starch : wlien we add water, the sohition takes 

 place completely, but the licjuor is never perfectly clear. 



Concentrated sulphuric acid preci]iitates inuiine from this so- 

 lution. 



The inuiine is dissolved in concentrated sulphuric acid, which 

 becomes of a brown colour ; ammonia precipitates the inuiine 

 from it ; water and alcohol occasion no precipitate. 



The nitric acid dissolves inuiine in a cold stale, and assumes 

 a slight yellow colour. When heated we obtain, as M. Rose has 

 observed, malic, oxalic, and acetic acids. 



The water of barytes precipitates abundantly the solution of 

 inuiine; the precipitate is white; it is easily dissolved in nitric 

 acid, and with ditficulty in hvdro-chloric acid. 



The solutions of lime and of strontian form no precipitate in 

 the solution of inuiine. 



The hvdro-chloric acid is not sensibly dissolved in inuiine, and 

 does not form a jelly with it, as with starch. 



Wlien we boil 100 parts of inuiine with four parts of sulphuric 

 acid and a sufficient quantity of water, for twelve or fifteen 

 hours, we obtain a small c[uautity of sweet matter, but which 

 retains a bitter taste. 



The infusion of q;all-nuts precipitates the inuiine from its so- 

 lution in the state of a grayish matter, which is collected very 

 speedily at the bottom of the vessels, and which appear slightly 

 glutinous and elastic. 



The solution of inidine does not precipitate any metallic solu- 

 tion; nor does it form any precipitate in silicated or aluminated 

 potash . 



In order to obtain inuiine in a state of purity, we must boil 

 elecampane roots in a great quantity of water; filter the liquOr, 

 evaporate it to the consistence of an extract, and treat this ex- 

 tract with cold water. A great quantity of inulinfe is precipi- 

 tated, which we ought to wash several times, and always by de- 

 cantation ; we collect it afterwards and dry it slowly, but taking 

 care not to place it on filters, as I have mentioned above. 



Prepared in this vvay, the inuiine has several peculiar pro- 

 perties. It resembles in a particular manner nothing but 

 starch, and yet it is easy to distinguish it by the following pro- 

 perties : 



The principal chr.racter of starch is to form a jelly with warm 

 water, and not-to be dissolved but in a very great quantity of 

 water. Inuiine on the contrary is easily dissolved in a small 

 quantity of water, without giving any jelly, and it is deposited 

 iu a white powder upon cooling. 



Distilled 



