THE VOLATILE PART OF PLANTS. 88 



which remains in insoluble combination with oxide of 

 copper. 



Uletapectic acid. 1 By too long boiling, by prolonged contact 

 with acids or alkalies, and by decay, the pectic and pectosic acids, as well 

 as pectin, are transformed into still another substance, viz., metapectic 

 ancl, which, according to Fremy, is a very soluble body of quite sour 

 tasle. It is the last product of the transformation of the bodies of this 

 group with which we are acquainted. It exists, according to Fremy, in 

 beet-molasses and decayed fruits. 



EXP. 35. Stew a handful of sound cranberries, covered with water- 

 just long enough to make them soft. Observe the speedy solution of 

 the firm pectose. Strain through muslin. The juice contains soluble 

 pectin, which may be precipitated from a small portion by alcohol. 

 Keep the remaining juice heated to near the boiling point in a water 

 bath, (i. e., by immersing the vessel containing it in a larger one of boil 

 ing water.) After a time, which is variable according to the condition of 

 the fruit, and must be ascertained by trial, the juice on cooling or stand 

 ing solidifies to a jelly, that dissolves on warming, and reappears again 

 on cooling Fremy s pectosic acid. By further heating, the juice may 

 form a jelly which is permanent when hot pectic acid and on still 

 longer exposure to the same temperature, this jelly may dissolve again, 

 by passing into Fremy s metapectic acid, which alcohol does not precip 

 itate. 



Other ripe fruits, as quinces, strawberries, peaches, grapes, apples, etc., 

 may be employed for this experiment, but in any case the time required 

 for the juice to run through these changes cannot be predicted safely, 

 and the student may easily fail in attempting to follow them. 



Chemical compos it ion, of the Pectose group. Our knowl 

 edge on this point is very imperfect. Pectose itself, hav 

 ing never been obtained pure, has not been analysed. The 

 other bodies of this group have been examined, but, owing 

 to the difficulty of obtaining them in a state of purity, the 

 results of different observers are discordant. 

 The formulae of FEEMT are as follows : 

 Pectose, unknown. 



Pectin, C 32 H 40 O 28 + 4 R 2 O 



Pectosic acid, C 18 H 20 O 14 + 1^ H 2 O 

 Pectic acid, C 18 H 20 O 14 + II 2 O 

 Metapectic acid, C 8 H 10 O 7 + 2 H 2 O 



Grouven, (2ter Salzmunder Bericht, p. 470,) has prepar 

 ed pectin on the large scale from beet-root cake, (remaining 

 after the juice was expressed for smgar manufacture,) h~ 



