EXAMIBrATION OF THE BEET. 81 



but little color, the quantities of this chemical are small, 

 but considerable near the neck. If the cellulose un- 

 dergoes an oxydation, a substance called suherine will 

 result. Frequently a certain amount of tannin also 

 exists in considerable quantities, and excellent effects 

 are the consequence, as it combines with the albumi- 

 noids and forms a non-soluble compound. We would 

 consequently not be far from the truth in saying that 

 the quality of a beet depends upon the percentage of 

 this acid. If a transformation should continue pectose 

 will form ; this frequently changes to pectic acid, and, 

 if the root be mutilated, to pectine. If a small slice 

 of beet be placed in a solution of water and a few drops 

 of hydrochloric acid, this pectine will after several 

 months be dissolved. We now have albumine, the 

 most important element contained in the beet. Its 

 property of coagulating renders it most easily gotten 

 rid of. Of the entire substance there still remain be- 

 taine and asparagine. The first, if in water, will crys- 

 tallize in a most remarkable manner — and its taste is 

 sweet ; the second is soluble in hot and cold water, and 

 not in ether or alcohol at 96° B. Several acids exist 

 besides the one mentioned above ; the most important, 

 malic acid, was studied by Payen. This, as may be un- 

 derstood, forms various salts wjith the different bases. 

 The beet contains, for example, malate of potassa, malate 

 of lime, malate of soda, malate and bi-malate of am- 

 monia, etc. A small amount of oxalic add, must exist, 

 as various salts formed by the same have been brought 



