neifj Substances, It/ the Jcl'mi of Sulphuric Acid. 133 



These are the properties of sotxie of the salts of this acid, wliich 

 appefi'-s to be a compound of sugar and gelatine with nitric acid, 

 and it is remarkable that this kind of sugar has its elements so 

 intimately combined, as to resist the disorganising power of nitric 

 acid, which decomposes with evolution of nitrous gas the other 

 vegetable compounds. 



Examination of the Syrup separated from St/gar of Gelatine. 



This syrup, decidedly saccharine in its taste, still retained a 

 'quantity of the sugar above described, but mixed with a matter 

 slightly azotic, and in part separable by tannin under the form 

 of a reddish precipitate. The syrup, diluted with water, mixed 

 with leaven, and kept a long time in a warm place, assumed 

 .neither the spirituous nor the putrid fermentation. When strongly 

 heated it puffed up, and burned without the fetid smell that distin- 

 guishes animal matter, and left a coal of very easy incineration. 

 Indeed the gelatine had lost much of its animal character, and 

 approached more to the vegetable substances slightly animalised : 

 as no azotic gas was given out during the action of sulphuric 

 acid on gelatine, I had reason to suppose that ammonia was 

 formed, and accordingly this alkali was evolved on rubbing the 

 svrup with potash. 



This syrup is but little acted on by alcohol ; but when the 

 spirit is diluted and boiling, it dissolves a portion of the syrup, 

 and on cooling depositu a sediment consisting of sugar, and a 

 peculiar white matter which will be presently examined. The 

 spirituous solution gave by evaporation a syrup with a decided 

 odour of honev, and some tendency to crystallise. 



The greater part of tiie syrup, which was the portion insoluble 

 in weak alcohol, still retained a saccharine taste mingled with 

 that of animal jelly. I could not succeed in precipitating all the 

 animal matter by tannin. 



Action of Sulphuric Acid on Muscular Filre. 

 Some lean beef pulled into small pieces was soaked in a large 

 quantity of water, which was frequently renewed to separate all 

 the soluble matter, and then strongly and in small portions pressed 

 between folds of cloth. Thirty grammes of the beef tii)re, thus 

 prepared, were mixed with as nuich sulphuric acid, in which they 

 softened and dissolved without changing the colour of the acid, 

 or disengagement of sulphurous acid. The solution was then 

 heated to promote the solution of some remaining particles, and 

 cooled to allow of the separation of a layer of fat which rose to 

 the surface, though the jjrocaution had been taken to choose a 

 very lean piece of meat. The solution was then diluted with 

 about a decilitre of water, Hnd boiled for nine hour?, renewing 



the 



