122 DROSERA ROTUNDIFOLIA. Cnap. VI 
To these may be added dissolved sugar and gum, 
diluted alcohol, and vegetable infusions not containing 
albumen, for none of these, as shown in the last 
chapter, excite inflection. Now, it is a remarkable 
fact, which affords additional and important evidence, 
that the ferment of Drosera is closely similar to or 
identical with pepsin, that none of these same sub- 
’ stances are, as far as it is known, digested by the gas- 
tric juice of animals, though some of them are acted 
on by the other secretions of the alimentary canal. 
Nothing more need be said about some of the above 
enumerated substances, excepting that they were re- 
peatedly tried on the leaves of Drosera, and were not 
in the least affected by the secretion. About the 
others it will be advisable to give my experiments. 
Fibro-elastic Tisswe.—We have already seen that when little 
cubes of meat, &c., were placed on leaves, the muscles, areolar 
tissue, and cartilage were completely dissolved, but the fibro- 
elastic tissue, even the most delicate threads, were left without 
the Icast signs of having been attacked. And it is well known 
that this tissue cannot be digested by the gastric juice of 
animals.* 
Mucin—As this substance contains about 7 per cent. of 
nitrogen, I expected that it would have excited the leaves 
greatly and been digested by the secretion, but in this I 
was mistaken. From what is stated in chemical wirks, it 
appears extremely doubtful whether mucin can be prepared as 
a pure principle. That which I used (prepared by Dr. Moore) 
was dry and hard: Particles moistened with water were placed 
on four leaves, but after two days there was only a trace of 
inflection in the immediately adjoining tentacles. These leaves 
were then tried with bits of meat, and all four soon became 
strongly inflected. Some of the dried mucin was then soaked 
in water for two days, and little cubes of the proper size 
were placed on three leaves. After four days the tentacles 
aoe for instance, Schiff, ‘Phys. de 2 Digestion, 1867, tom. ii 
v. 38. , 
