ANIMALS AND VEGETABLES. AL 
oxygen, hydrogen, and azote, together with alkaline and 
earthy salts. ‘These ingredients are variously combined, 
according to the species; but, when examined in a general 
view, they appear to unite according to a different plan in 
each kingdom. 
The solid parts of all plants, termed the woody fibres, 
contain carbon, oxygen, and hydrogen, with scarcely a 
trace of azote. Sometimes there is a quantity of silica in- 
corporated with the common integuments. The solid parts 
of animals consist of lime or magnesia, united with carbonic 
or phosphoric acids. In those beings, of both kingdoms, 
which appear to be destitute of solid parts, the points of 
difference are still numerous. We find the mucilage or 
gum of soft plants, differing widely from the gelatine or 
albumen of soft animals; the former being destitute of 
azote, which enters as a constituent in the latter. In 
some plants, substances of an animal nature, (or abound- 
ing in azote,) have been detected; not, however, consti- 
tuting a whole plant, but only occurring in certain situa- 
tions, and always in company with other substances of a 
decidedly vegetable nature ; or consisting only of carbon, 
hydrogen, and oxygen. In the soft animals, there is no 
extensive combination of carbon, hydrogen, and oxygen, 
into which azote does not enter; or, in other words, 
no substance of a vegetable kind. In consequence of this 
difference of composition, animal and vegetable matters 
may be easily distinguished, when burning. The odour 
of each is so peculiar, that the test may be safely employed 
by the most inexperienced. Besides, as vegetables abound 
in oxygen, they have a tendency, after death, to become 
acid by its new combinations with carbon and hydrogen ; 
whereas, the soft parts of animals, after death, are disposed. 
to become alkaline, the azote entering into new combina- 
tion with the hydrogen, and forming ammonia. 
