101 



Asparamide, or Asparagin, is the constituent which 

 imparts to the Asparagus its very peculiar flavour 

 and properties. Tt was discovered in the juice of the 

 Asparagus officinalis, by Vauquelin and Robiquet, in 

 the year 1806. In 1827 Mr. Bacon discovered a 

 principle in the root of the althaea officinalis, or 

 marsh mallow, to which he gave the name of althein. 

 Henry and Plisson repeated the experiments of Ba- 

 con, and showed that his althein was the same with 

 the asparagin of Vauquelin and Robiquet. M. Ro- 

 biquet in 1809 had discovered a substance in the root 

 of the glycyrrhiza glabra, or common liquorice, to 

 which Caventon afterwards gave the name of age- 

 doite. This substance was further examined by M. 

 Plisson, and shewn by him to be identical with aspa- 

 ragin. In the year 1830, M. Wittstock repeated 

 the experiments of the French chemists, and ren- 

 dered it probable that the asparagin obtained from 

 the root of the althaea officinalis was formed during 

 the process of extraction, and did not pre-exist ready 

 formed in that root. 



Asparagin crystallizes in rectangular octahedrons 

 and six-sided prisms. It has no smell and but little 

 taste. Its specific gravity at 55 degs. is 1*519. 

 When heated it gives out ammoniacal water, showing 

 that it contains azote as a constituent. At 57 degs. 

 it dissolves in 58 times it weight of water, but it is 

 much more soluble m hot water. Alcohol of 0'837 



