534 ANALYSIS OF DIABETIC tRlNE. 



Ftrmeutation tated as before. This phenomenon, which did not cease for 

 ac ire. three days, indicated a very active fermentation, and conse- 



quently the presence of a large quantity of saccharine prin- 

 Carbonic acid ciple. In fact near thirteen quarts of pure carbonic acid 

 ' gas were evolved : the liquor was very spirituous, and con- 



alcohol pro- tained near 48 parts of alcohol at 40°: and oa evaporating 

 duced, ^^ drj^ness only 23 parts of extract were obtained, formed of 



andaresiikiuni r. ^ i* ^J. i .w^ j c i • j.^ 



Ij,£j._ 3 parts ot seasalt, aaci '20 parts or a brown viscous matter. 



Resembled su- ^^w we know, that 100 gr. [1544-5 grs.] of sugar pro- 

 gar in its pro- duce 12 gr. [185*34 grs.] of a similar residuum, 66 gr, 

 '"^ ^' [8G4'92 grs.] of alcohol, and 36 gr. [556-02 grs.] of carbo- 



nic acid. The substance obtained from diabetic urijie there- 

 fore gave us by fermentation the same products, and nearly 

 in as large quantity, as the best crys'allized pure sugar: 

 and Its habits ^j^j if ^q ^his we add, that with nitric acid, alcohol, and 

 with reygL'iits. , . •,,.,•, 



other reagents, it comports itselt like sugar, we njust neces-? 



sfirily consider these two substances .as being in some meai» 



sure identical. 



Yet differs ^V^'e must recollect however, that it is scarcely sweet, and 



irom sugar in , . . , , , __ 



laste. that at any rate it is much less so than sugar. Hence we 



Different spe- are led to conclude : 1. that, as chemists have lately begun 

 ciesoi sugar. ^^ imagine, there are different species or A'arieties of sugar: 

 for here the differences are so striking, tliat they must con- 

 vert to a certainty what was only probable. But as the taste 

 is not a certain indication of the existence of the saccharine 

 principle, it became necessary to inquire, whether, among 

 the substances that have hitherto been confounded with su- 

 gar on account of their taste, there were not some, that dif- 

 M.mna fer- fered from it essentially. We were thus led to examine 



mtnted with ^anna. Our first care was to mix it with yeast and water 



yeast and wa- 



ter. at the temperature of 18 [64-4 F.], and observe with atten- 



Fprmentn.iion ^^^^ ^^' ^^'^ phenomena arising from this mixture. The fer- 



biisk, bui scxjn mentation quickly took place : it was at first brisk, but soon 



°''*^'' abated : and at the expiration of two days it was at at end. 



Lf ft a sweet The liquor however had a very strong vinous smell ; but, 



mutter incapa- fj^j. fj-^jj, being: spirituous, it was on the contrary very saccha- 



bleofter- . i • • i • i • i n f 



xueniuig i"itie ; and on evaporation it deposited in the rorm ot crys- 



tals almost all the matter that had been employed, divested 

 of the faculty of fermenting. 



This mafer Though persuaded by these ve^ultsj that manna contained 



C.VUl,uU-d. t,yt 



