[347] SCIENTIFIC MANUAL. 61 



Pet Ct. 



Rye bran 1.86 



Corn meal 3.71 



Barley meal 3.04 



Barley bran > 1.90 



Oat meal , 2.19 



Rice 0.39 



Buckwheat meal 0.91 



(Scientific Agriculture PENDLETON. 



Alcohol is produced from sugar, by fermentation, in the 

 presence of water, at a temperature of from 60 to 90 Far. 



It is also produced from plants, seeds and tubers con- 

 taining starch, the latter being first converted into sugar, 

 and then into alcohol. 



Cellulose, starch, sugar, dextrine and gum are mutually 

 convertible in nature, and to a considerable extent in the 

 laboratory. "Thus in germination, the starch of the seed 

 is converted into dextrine and glucose, and in this form 

 passes into the embryo to nourish the plantlet. Here, 

 again, it changes into cellulose and starch. In the sugar 

 beet (which is destitute of starch, but contains 10 to 14 

 per cent, of sugar), in certain diseased conditions, the su- 

 gar is transformed into starch." 



The principal vegetable acids are, malic, tartaric, citric, 

 oxalic, tannic, acetic, vinegar and prussic. 



Malic acid is found in various fruits, deriving its name 

 from Malum, the Latin for apple. It is never found pure 

 in nature. 



Tartaric acid\s found in the grape, combined with potash, 

 and in the fermentation of wines is deposited as tartrate of 

 potash. From this salt purified, the cream of tartar of 

 commerce is derived. It is used as a medicine, and the 

 acid is an ingredient of Seidlitz powdens. 



Citric acid is found in the juice of the lemon, lime and 

 other fruits of the citron family. Its compound with iron, 

 citrate of iron, is used in medicine. 



