264 Scientific Intelligence. 
tract was boiled with sulphuric acid, and a moist piece of lead paper 
held over it, which latter was rendered brown by sulphuretted hydrogen. — 
It was submitted to other characteristic tests for ire and 
responded to allof them. 
The mode of formation of the Pinebhenncinalnk in saliva has hitherto 
proved a stumbling-block ;. but if we regard urea as a cyanate of am- 
monia, C2 NO+-NH+40, and compare the formula of sulphocyanide’ of 
ammonium with it, C?7NS?+-NH°, we find a striking relation between 
them ; for if we place 2 equiv. of oxygen in the urea by 2 equiv. of 
sulphur, we have the elements of sulphocyanide of ammonia. More- 
over, the products of decomposition of the two substances on destructive 
distillation ‘are to a certain extent similar. The author has also found 
that urea may be converted into a compound of sulphocyanogen by the 
action of alkaline sulphurets. Since the urea occurs already formed in 
the blood, it would not appear improbable that by combining in the sal- 
ivary glands with the sulphur in the protein compounds, it forms sulpho- 
cyanogen. Wright has remarked the excretion of urea in the-saliva 
during dadivetion.. J. L. 8. 
22. On the Digestion of Aveiluicions and Seathduken Substances ; by 
M. Miatue, (Comptes Rendus, March, 1846.)—The author has found 
that the saliva contains a’ principle identical with vegetable diastase. - 
_ Itis procured by treating the filtered saliva with 5 or 6 times its weight | 
of absolute alcohol, which precipitates the substance in question in the 
form of white flakes, which can be collected on a filter and dried. Itis _ 
readily preserved if kept in well stopped bottles. It does not act upon 
fibrine, albumen, gluten, or any of the azotized substances ;—if heated © i 
with starch and water in a sand bath, to a temperature of from 158° to 4 
175° Fahr., the oe is rendered soluble, it being converted into det . 
. trine and gluc 
The saliva Pe shots séoth of this principle, which the author 
seems to think exerts remarkable effects in. the digestion of amylaceous 
substances ;—as regards their assimilation, as well as that of saccharine 
substances, he is still of opinion that the alkalies of the blood exert con- 
siderable influence. J. Lae 8. 
23. On the Nourishing Quality of different Vegetable Substances, reck- 
oned from the amount of Nitrogen contained in them; by E:.N. HorsFor?, 
of Albany, U.S., (Annal. der Chem. und Pharm., vol. lviii, p. 166. \} 
This is a very nile research conducted in the laboratory of Prof. Liebig 
_ by the author, who appears to have devoted much time and care tothe — 
analyses. Besides simply. reas the amount of carbon, hydrogen, 
s various vegetable substances 
: rom can his: hands, vino of we as azotized sub- 
‘Star zach do this i pabdulnied: from 
a a 
ities Ss ee: i a: 
