OP CARBON. 39^. 



from its original state ; still that they have not 

 the power of creating new matter, and that all 

 the products of plants are derived from the 

 absorption of their component parts, from the 

 atmosphere, or by the roots, or from the decom- 

 position of other matter in the structure of the 

 plant itself. This fact cannot be too much 

 impressed on the mind, and all the subsequent 

 reasoning herein contained will depend upon 

 this acknowledged truth. 



The ultimate analysis of sugar, a vegetable 

 product of the most useful kind, in its in- 

 fluence on the comforts and luxuries of life, as 

 widely diffused in the vegetable world as it is 

 useful, consists of. 



Carbon 43 parts,* 



Water 57 parts. 

 The better the sugar the larger the quantity 

 of carbon. Hence the trade distinction of 

 high and low sugars, the former containing 

 a large quantity of saccharine matter, and 

 being in every respect a better article than the 

 latter. 



The analysis of starch, another vegetable 

 product almost equally diffused, consists of 



Carbon 38 parts,*. 



Water 62 parts. 

 The analysis of gum which exists in the 

 farina of all seeds, and frequently exudes 

 from the bark of trees which have received 

 any injury, consists of 



Carbon 36 parts,* 



Water 64 parts. .^iutiiu 



* Henry. 



