335 



TV. 



ORGANIC CHEMISTRY. 



CHAPTER I. 



GENERAL VIEWS. 

 850. DEFINITION. Organic chemistry is 



Of what does . . . 



organic chem- that division of the science which treats 

 istry treat ? Q f su b s t a nces o f animal or vegetable ori- 

 gin. Starch, wood, gums, and resins ; the juices, colo- 

 ring matters, and fragrant principles of plants; the 

 blood and flesh of animals ; all come under its conside- 

 ration. The process of germination, in which the 

 plant first comes to be a living thing ; the processes of 

 decay and putrefaction, in which it returns again to the 

 earth and atmosphere, are also to be treated under this 

 division of the subject. Most organic forms of matter 

 experience peculiar changes, and are converted into 

 new substances by chemical means. The products of 

 such transformations belong also to organic chemistry.* 

 851. VARIETY OF ORGANIC MATTER. 



Illustrate the . f . 



variety of or- The variety of organic matter is almost 

 garde matter. w j t hout limit. Every color of every dye, 

 every flavor of every sweet or bitter herb, every gum, 



* Carbonic acid, water, bone ash, and some other substances, are ex- 

 ceptions to the above rule, and are commonly treated under the head 

 of inorganic chemistry. Though often produced from animal and 

 vegetable substances, they also exist, ready formed, in nature, or may 

 be readily made from organic or mineral matter. 



