CELLULINE AND LIGN1XE. 333 



also in Jerusalem artichokes (Helianthus tuber osus), the onion, 

 the carrot, the parsnip, the turnip, celery, beet, and in many 

 other roots. 



The formula given for what was formerly described as 

 pectine is C 24 H 17 22 . 



Sugar promotes the solidification of vegetable jelly. Vege- 

 table jelly is believed to be nutritive and very digestible. The 

 preparation of a singular jelly is described by the French 

 chemist Braconnot. " I dissolved/' he says, " in warm water 

 one part of pectate of potass prepared from turnips, and then 

 added sugar to the solution. On the addition of an infinitely 

 small quantity of acid, the whole became in a few minutes a 

 mass of trembling jelly weighing 300 parts." * 



Carrageenine. In the Irish moss, called also carrageen, 

 and pearl moss, which is the Chondrus crispus, and also in 

 other seaweeds, a mucilaginous or vegeto-gelatinous principle 

 is contained, which is allied both in properties and ultimate 

 constitution to vegetable jelly. 



Celluline and Lignine. The substance commonly called 

 lignine is now described as made up of two organic principles. 

 One is the basement tissue found in all vegetables. This prin- 

 ciple, named cellulose, but more conveniently celluline, is nearly 

 pure in cotton, linen, elder pith, and in the pith of the Aralia 

 papyri/era, from which rice-paper is prepared. The other prin- 

 ciple, entering into what was formerly called lignine, is the 

 crust lining the cells formed by the celluline, while its title to 

 the name of a proximate principle is doubtful, being perhaps a 

 mixture of several proximate principles. It does not appear to 

 have a uniform composition in all woods. It is characterised, 

 however, by being insoluble in water and soluble in alkaline 

 liquids. It is charred by sulphuric acid, and dissolved by an 

 aqueous solution of chlorine. It appears to be this principle 



* 'Ann. Chem. et Phys.,' t. 28 and 30. 



