NITBOeBJKMm 80DIb.>, ..iJ TEN, ETC. 



WKCnOH V. OF OBOAMC BODIES CONTAINWO CARBON, 

 HVDROUEN, OXYGEN ASU NITROGEN. 



Although • -^ containing the three first 



namcil gasc.> '!> more than nine-tenths of 



most plants, yet liiere is a class which in addition to 

 them contains nitrogen. This class, though so anall 

 in proportion, is, as will be seen ultimately, one of 

 remarkable importance. 



The most easily obtained of these nitroc^enous bo- 



" ' ' ' Mtione<l a-^ ' i 



. is wash* ' 



1. a. It is sticky, ti ! 



'le in its character : its ^ ' n 



has Ml. . 1 : perties. 6. When heate<l, it 



iwc... ..,. . . .1 ^iLut hulk, becoming quite full of holes. 



For this reason flour which has much gluten in it is 



called by the bakers str ' ause lii,'ht porous bread 



can be easily made fn i Iwause it absorbs and 



i. water, c. 1 rtion of gluten in 



I ten to tweni; nt. The wheat of 



)* «i "^id to contain more than that grown 



in t III. vs. 



'"^ iti gluten, but none so 



muc;. „ ., — » 'Hiesofthe 



same class, not n in ap- 



LTlt 



ren. 



*«' ..itro- 



iits there 

 ai. „/^. 



rni ■ , I . . .... , .. . ,r ill 



their properties and com|Hxsition. Tli 



s.iilnlmr -ml.? i ,»,-.. ..U...., ... ;.. .,1... 1 



lu« Hi luiicd. 



