BANANA. 



189 



is not found in the same proportion in the produce of all hop-gardens. 

 This clearly appears from the inquiries of Messrs. Payen and Cheva- 

 lier. They found, for example, that while 100 parts of thd hops of 

 Belgium contained 18 of yellow substance and 70 of mere leaf, 

 those of England contained no more than 10 of yellow ir.atler and 

 87 of leaf, and those of Germany the still smaller quantity of 8 of 

 yellow matter to 88 of leaf. This yellow pulverulent matter con- 

 tains wax, resin, gum, a bitter principle, certain azotized principles, 

 a volatile oil, and salts, among others acetate of ammonia. 



FLESHY OR PULPY FRUITS. 



The fleshy fruits almost all contain the same principles, but in 

 very different proportions. It is consequently the predominating 

 piinciple which in some sort characterizes each variety, that gives 

 it its flavor, odor, &c. : sugar, albumen, gum, starch, acids, fixed 

 oils, essential oils, woody fibre, are almost invariably found secreted 

 in their pulps, with a larger or smaller quantity of water. An in- 

 genious classification of fruits has been formed on the basis of the 

 predominance of the different substances which have just been enu- 

 merated : thus those fruits in which the starchy principle predomi- 

 nates are feculent or amylaceous fruits ; those in which the sugar 

 predominates are saccharine fruits, and so on. 



M. Berard has analyzed a great number of fruits in the course of 

 his researches on their ripening.* It is proper to say, however, that 

 some of the principles brought to light by modern analysis do not 

 figure in M. Berard's list of elements ; among the number, pectic 

 acid, gallic acid, small quantities of volatile oils, and of salts of 

 potash formed by vegetable acids. 



Banana. Of all the pulpy fruits, the banana is that perhaps whicli 

 IB most extensively used as food by man. It is the usual nourish 



 Ann. de Chimie, t. xvi. p. 225, 2d series 



