40 CHEMISTRY OF DISEASE. 



the fluid matter of the potatoe had suffered ; secondly, to 

 the starch being all absolutely extracted, and scarcely a 

 single grain left with the amylaceous fibre, which would 

 never be the case with sound potatoes ; and, thirdly, to 

 minute portions of fibre passing through the finest sieve. 

 In other analyses of partially diseased potatoes I obtained 

 23'7 per cent, and 23-4 per cent, of solid material in the 

 entire mass. 



(152.) With regard to the albumen and gluten, they 

 are in a diseased state, in fact in a state of putrefaction, 

 and consequently unfit for all human purposes. It is 

 Liebig's opinion that the vegetable albumen is converted 

 into vegetable caseine, which is more prone to decomposi- 

 tion. 



(153.) Solly gives the following comparison between 

 the analysis of the bread-fruit potatoe for 1845 and other 

 years : 



1842. 1843. 1845. 



Starch 1074 1383 1004 



Fibre . . . . . ' 652 685 482 



Gum and Resin ... 504 284 266 



Soluble azotised matter Albumen 87 80 S6 



Insoluble azotised matter Gluten 103 121 100 



Water . ,. . ,.,!. .,,,. .. 7610 7447 8063 



10000 10000 10000 



(154.) An interesting fact appears in my two analyses 

 quoted above, which, though not connected with the disease, 

 I think it worth while to mention. It is there evident that 

 the earthy material exists in combination with the three 

 great component parts of the potatoe, the fibre, the starch, 

 and the solution of gluten, so that it is divided between 



